The Naked Chef Takes Off by Jamie Oliver

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Synopsis

Jamie Oliver, the Naked Chef, is a culinary star with charm that shines even brighter than his glossy pictures (People). He's the Food Network's latest sensation, a Today Show regular, and a GQ man of the month. His audience appeal keeps growing, and his primetime show on the Food Network continues to reap huge ratings as he teaches everyone the secret behind fresh, simple, delicious cooking.

In The Naked Chef Takes Off, TV's hottest young chef (USA Weekend) returns to offer even more delectable stripped-down recipes with basic ingredients and a minimum of fuss. In this new book, Jamie features fantastic breakfasts, tapas, roasts, fish dishes, and desserts to die for. Best of all, each of the recipes is accompanied by Jamie's winning, off-the-cuff commentary and straightforward food philosophy (Los Angeles Times) that will encourage confidence and inspire both new and experienced cooks. Filled throughout with gorgeous photographs of both the recipes and the chef, here is a book to savor and to share.
 

About Jamie Oliver

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Jamie Oliver grew up in his parents' country pub, the Cricketers in Clavering, where he started cooking at the age of eight, before studying at London's Westminster Catering College. He then went on to work with some of the top chefs in England namely Antonio Carluccio at the Neal Street Restaurant and Rose Gray and Ruth Rogers at the River Caf . The author of such popular titles as The Naked Chef, Jamie's Kitchen, and Jamie's Italy, among others, he has written for the Saturday Times , served as Food Editor at GQ and Marie Claire magazines, and hosted the popular television show "The Naked Chef." He is twenty-nine and lives in London with his wife Jools and their daughters, Poppy and Daisy.
 
Published September 19, 2001 by Hachette Books. 288 pages
Genres: Cooking, Self Help. Non-fiction

Unrated Critic Reviews for The Naked Chef Takes Off

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Oliver's impulse to wow an audience is reflected in such recipes as Whole Roasted Salmon Wrapped in Herbs and Newspaper, to be cooked on a camp fire or over a barbecue, and Flour and Water Crust Chicken, in which a whole bird is enclosed, baked and brought to the table in a pastry covering.

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This is functional home cooking at its grooviest: Oliver delivers a hip classic that will appeal to a new generation of modern epicureans who face the challenge of cooking within the confines of tiny urban kitchens on time-pressed schedules.

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Publishers Weekly

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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.

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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

Aug 06 2001 | Read Full Review of The Naked Chef Takes Off

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