Overview
After hitting bestseller lists nationwide with The Naked Chef, the brilliant Jamie Oliver is back with a brand-spanking-new book to accompany a new season of shows on the Food Network.There is no doubt that Jamie has captured the heart of the nation with his passion for simple, delicious, home-cooked food. His talent is huge, his style relaxed, and his recipes divine. If you think cooking is boring or time-consuming, or you haven't the confidence to chuck out those ready-made meals, let Jamie change all that for you. Here he returns to get you in the kitchen with his mouth-watering recipes and new favorite dishes -- from the most fantastic breakfasts, tapas, and bevvies, to robust roasts, pastas, and desserts to die for.
Filled with fresh ingredients, pukka recipes (all specially adapted for American home kitchens), and boundless enthusiasm, The Naked Chef Takes Off is definitely something not to be missed.
Synopsis
Now in paperback, the two cookbooks that introduced us to Jamie Oliver and his groundbreaking concept of paring down food to its bare essentials
Stop making reservations, and start cooking dinner! Jamie Oliver introduces us to his concept of "naked" food, and shares his simple, feisty, and delicious recipes that combine bold flavors with fresh ingredients. Oliver's cookbooks appeal to anyone who wants to prepare fantastic meals but doesn't want to spend all night cooking.
The Naked Chef, filled with more than 120 fuss-free recipes and with full-color photographs throughout, proves that even kitchen novices can make perfect foolproof roast chicken, homemade ravioli, five-star risotto, and a chocofreak's dream chocolate tart.
The Naked Chef is an international bestseller, and has sold more than 200,000 copies in hardcover in the U.S.
In The Naked Chef Takes Off, Oliver returns to offer readers more easy and delicious stripped-down recipes. Oliver features mouthwatering breakfasts, tapas, roasts, fish, and desserts. Each recipe is accompanied by Oliver's commentary, which will encourage and inspire cooks of all levels!
The Naked Chef Takes Off has sold more than 150,000 copies in hardcover in the U.S.
Jamie Oliver started cooking at his parents' pub, The Cricketers, in Clavering, Essex, at the age of eight and has since become an international culinary superstar. He is now running Fifteen, one of the best restaurants in London and the subject of the television series Jamie's Kitchen. Jamie has written for The Times, as well as for GQ and Marie Claire magazines. He currently writes for Delicious magazine in the UK and Australia. His shows Oliver's Twist and The Naked Chef can be seen on Food Network. He also started and continues to be involved with the charity Cheeky Chops, which provides training and mentoring for disadvantaged young people, allowing them to follow their dreams and become chefs. Jamie lives in London with his wife, Jools, and their daughters, Poppy and Daisy.
Mollie Katzen
Jamie Oliver is down-to-earth and contagiously passionate about food. In this competitive world of celebrity chefs, I truly believe he is the Next Big Thing.
Editorials
From Barnes & Noble
The Barnes & Noble ReviewAccording to the author, this sequel to the bestselling The Naked Chef is not the typical “Famous Chef Book.” Explains Jamie Oliver: "This book isn't about cheffy food, it's for normal people who want shortcuts and tips. At the end of the day, it's for everyone who is interested in cooking tasty, gutsy, simple, commonsense food and having a right good laugh at the same time." And any fan of his television show, The Naked Chef, will want to get it in a hurry.
Let's face it: Jamie Oliver is pretty irresistible. He's young, cute, a little bit scruffy, and talks that funny British talk -- Pukka! Wicked! Blimey! -- as he prepares food on the show for his mates before they go off on adventures.
Paring down recipes to the bare essentials and simplifying restaurant methods for home use (the approach that earned him the adjective "naked"), Jamie delivers plenty of tasty, simple dishes. You'll find many good things for breakfast, from bacon sandwiches (Bacon Sarnie My Stylie) to composed muesli (Pukkolla), plus a good section of appetizers, tapas, munchies, and salads, as well as main dishes and a handful of desserts. There's even a small section of bevvies (drinks), including Caipirinha and Watermelon Vodka.
The book is filled with gorgeous photos of both the food and the chef (Jamie on a motorcycle, Jamie in the kitchen). The only caveat is that lovers of ultra-precise recipes will be thrown by the occasional casual measurement (two glugs of oil, three handfuls of herbs). But I bet they're not watching the TV show, either. (Ginger Curwen)