The Naked Chef Takes Off Paperback – Sep 1 2005
Customers Who Viewed This Item Also Viewed
No Kindle device required. Download one of the Free Kindle apps to start reading Kindle books on your smartphone, tablet, and computer.
To get the free app, enter your e-mail address or mobile phone number.
Affable Essex boy Jamie Oliver continues the British culinary invasion with The Naked Chef Takes Off, the smashing follow-up to his bestselling The Naked Chef. For Oliver, the young Food Network import, food is all about "passing the potatoes around the table, ripping up some bread, licking my fingers, getting tipsy, and enjoying the company of good friends and family," and cooking up "what real people at home really want." The thing is, "real people" picking up cookbooks are often seeking easy-to-follow recipes. But that's not Oliver's bag. The layout of many of his recipes may frustrate traditional-cookbook readers--instructions often appear as one big chunk of conversational text with nary an ingredient or measurement in clear view--but that's part of the charm of Oliver's cookbooks. His commentary, tips, and cooking steps come across in a very approachable, colloquial style and leave plenty of room for individual flair or improvisation. Oliver's enthusiasm for cooking is infectious; the recipes and chapter introductions spill out like a best mate who just can't stop talking about food and how much fun--and simple--it can be to whip up these spectacular dishes.
Oliver kicks things off by stocking your pantry with best-quality ingredients, and he's an apostle for fresh herbs, raving on about growing and drying your own at home. "Morning Glory" is a chapter full of dishes like Midnight Pan-Cooked Breakfast (bacon, mushrooms, tomatoes, sausages, and eggs brought together in the "biggest nonstick pan available" and sopped up with buttered toast--a rustic one-dish cure for any oncoming hangover). "Tapas, Munchies, and Snacks" brings Slow-Cooked and Stuffed Baby Cherry Chili Peppers to the table (when you're done snacking on the chilies, you're left with a jar of terrific flavored oil, perfect for salads or pasta). There's Squashed Cherry Tomato and Smashed Olive Salad, and a Fragrant Thai Broth, infused with lemongrass, ginger, and lime leaves. Once you've mastered his basic risotto recipe you can turn out Shrimp and Peas Risotto with Basil and Mint, and likewise his basic bread recipe is the foundation for Chocolate Twister Bread. "Easy peasy" dessert ideas like Strawberries Marinated in Balsamic Vinegar or Malted Milk Balls and Ice Cream (bash a big bag of Whoppers into bits and sprinkle over quality vanilla ice cream) are a refreshing end to any meal. Now, be a "right little tiger" and get cooking--Seared Scallops and Crispy Prosciutto with Roasted Tomatoes and Smashed White Beans and other fabulous dishes await. --Brad Thomas Parsons --This text refers to the Hardcover edition.
From Publishers Weekly
The young, hip Londoner (The Naked Chef) again brings his big personality to bear on cuisine that isn't "cheffy food, it's for normal people who want shortcuts and tips...." However, normal people may be put off by instructions as vague as the "2 good handfuls of arugula, 1 small handful of capers and 1 handful of anchovies" specified in the Slow-Cooked and Stuffed Baby Cherry Chilli Peppers. Also, simple recipes such as Crunchy Thai Salad are presented in descriptive text alone; ingredient quantities are left unspecified. Yet Oliver wields an adventurous hand in combining flavors, as with Monkfish Wrapped in Banana Leaves with Ginger, Cilantro, Chilli and Coconut Milk. Playful ideas also abound, such as Squashed Cherry Tomato and Smashed Olive Salad, in which the tomatoes are squashed by hand. On a more sophisticated note, there's Seared Scallops and Crispy Prosciutto with Roasted Tomatoes and Smashed White Beans. Oliver's Basic Bread recipe is adaptable enough for Chocolate Twister Bread, Pizzas and Chickpea Moroccan Flatbread. Desserts include Two-Nuts Chocolate Torte with almonds and walnuts and Crme Brle The Way I Like It, which is only an inch thick with a thin layer of crisp caramel. Venting his youthful spirits, he even tells how to spike a watermelon with vodka to intoxicate your "mates." Agent, Borra Garson. (Sept.)Forecast: Already a popular Food Network host, Oliver airs new episodes this year in conjunction with the book. Naked Chef has 100,000 copies in print, and for its sequel, Hyperion plans a $100,000 marketing campaign, including a five-city tour and confirmed appearances on Rosie O'Donnell, Late Night with David Letterman and Entertainment Tonight. Last year, the author made People's "Sexiest Man Alive" list. Sales should be brisk.
Copyright 2001 Cahners Business Information, Inc.--This text refers to the Hardcover edition. See all Product Description
What Other Items Do Customers Buy After Viewing This Item?
Top Customer Reviews
Shopping - if you follow his list of must have ingredients you can probally stock you kitchen for under a $100 if you shop wisely. E.G. Bulk stores vs kitchen spice lane at the super market. I went out and picked up all of the different ingredients that he had suggested. This makes succesive recipies much easier to whip up.
Deciphering what he means - I loved the writing style of the book. A very laid back and freindly style that makes you laugh. I had a bit of difficulty in determining what 10 glugs of olive oil was... i am used to strict recipies that say 1 cup of some thing. He also used 2 handfuls, etc...
Great tasting - my guests loved the meal ... it was a joy to eat and to make !
I reccomend this book to any one out there who isn't nervous with a more evolved cooking stlye. I have made a number of recipies and i find it changing the way i go about cooking, less measure more feel.
I hope you enjoy this book and the recipies half as much as i do!
- you will have to run around like he does on TV to get the stuff together. My local supermarket has a lot, but very expensive
- If you don't get everything you will have to substitue and that can easily backfire. E.g. if you do the toasted almonds with normal rather then sea-salt -> no good. Sea salt is less salty then normal salt and more powdery when it comes out of the grinder. I am a guy with a phone in NYC. I order in, so I don't know thinks like these.
I tried the carrots in white wine (actually i took sweet white martini which i bought by accident and i need to get rid of). I spend 7 bucks for fresh oregano and sage. I dont like cummin seeds he used and couldnt get thyme. Worked but in future i stick with the dried stuff. Also i couldnt get nice looking baby carrots with the green stuff attached to it which looks nice so i took normal bagged baby carrots which worked
- I tried also the asian infused tuna. I whacked everything into the bowl like he says, but that was a mistake. The limes I used must be extremly juicy or its just me and I squeeze way harder then english blokes. The whole thing ended up too sour. was good though. I am german, so english is not my 1st language and here and there i am missing words or grammar. He used a little fresh ginger in his recipie. Now that translate for me into chop a teaspoon up or so but I think heactually meant a small root, they come in different sizes.
I tried the the swordfish ongreens with lemon oliveoil dressing and salsa ... couldnt get swordfish, hence i used tuna. worked too. I added fingerling potatoes to it cause I needd carbs and didnt want to go for bread. amazing. had it 2 days in a row.Read more ›
Most recent customer reviews
This guy will convince you that you can do any recipe you want, He inspires you to cook. I've never done one of his recipes with the same ingrediants twice and rarely fully follow... Read morePublished on Jan. 6 2004 by Ballard J. Mattingly
I watched Oliver's very first TV program in England and admit that I was going to be very critical (I was working as a Chef at the time with my own restaurant). Read morePublished on Sept. 12 2003 by Mary P. Greig
I've never written a review for any book before, but I had to for this one. I've had the best food of my life from the recipes in this book. Read morePublished on March 19 2003
Wonderful every-day ingredients elevated to new heights. Who knew simple foods could be, well, so simple! And so delicious! Read morePublished on Feb. 5 2003 by A.M.L.
I've been a big fan of the FoodTV since I got cable and I've always been extremely impressed with Oliver's approach to "raw" cooking. Read morePublished on Jan. 3 2003 by Amazon Customer
Jamie Oliver makes cooking fun. Reading the cookbook is as much fun as making the recipes, and he makes you feel like one of his mates! Wish he'd cook dinner for me sometime! Read morePublished on Dec 11 2002
What a nice change of pace to read a cookbook by an author who has a sense of humor and some modesty about his or her accomplishments. Read morePublished on Oct. 31 2002 by The Bee Bee
The book is worth its money just for its mear beauty, as well as for its melon vodka trick :).
The design of the book is excellent and the presentation of recepies is a... Read more