Overview
In this #1 international bestseller with more than 300,000 copies sold in the U.K., London's hottest young chef strips fine food down to the bare essentials.Naked? It's not him it's the food! Jamie Oliver a.k.a. the Naked Chef is England's #1 bestselling food sensation, a charismatic, streetwise culinary wonder boy whose personality is as fresh and unpretentious as his cooking. In this extraordinary cookbook, Jamie takes all of the trade secrets he has accumulated since he started cooking at age eight and distills them into a refreshingly simple style that really works for people who are passionate about food, but don't always have a lot of time, money, or space. Jamie has applied his strip it bare then make it work principle to all his meals from salads to roasts, desserts to pastas and has created a foolproof repertoire of simple, feisty, and delicious recipes that combine bold flavors with fresh ingredients. With more than 120 fuss-free recipes, The Naked Chef, a sumptuous feast for the eyes as well as the stomach, is modern cooking at its best. "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. Mollie Katzen, author of Moosewood Cookbook and Vegetable Heaven.Synopsis
This is the only Americanized edition with more than 120 fuss-free recipes that Jamie has adapted for American home kitchens with easy-to-follow techniques and ingredients that are widely available.
Publishers Weekly
With charming finesse, 24-year-old British chef and BBC television cooking show host Oliver argues a convincing case for "getting naked" in the kitchen. His home-cooking philosophy advocates "stripping down those [restaurant] recipes to something quite basic, and adapting them to what I had in cupboard, pantry, refrigerator or garden." The 120 recipes are organized into 12 chapters--herbs and spices, soups, salads and dressings, pasta, seafood, meats, vegetables, legumes, risotto and couscous, bread, desserts--with a concluding section on stocks and sauces. Oliver's suggested list of ingredient staples--English mustard, durum semolina, couscous, sea salt, soy sauce and capers, among others--reflects today's global pantry. His culinary approach synthesizes top-quality, fresh ingredients with fundamental culinary concepts (e.g., composed salads, soups from stock) upon which readers can build. Oliver dispenses helpful tips and advice with boyish enthusiasm: "the perfect risotto should slowly ooze across the plate--the fact that it isn't moving tells you that it's too dry. Yuck!" Succinct, user-friendly recipes range from traditional English home-cooking favorites, like Pot-roasted Rabbit with Rosemary, Thyme, Sage and Lemon, to international comfort foods, such as Fragrant Green Chicken Curry. A stellar pasta chapter showcases photogenic renditions of Beet Tagliatelle with Pesto, Mussels and White Wine, and Ravioli of Borage, Stinging Nettles, Marjoram and Fresh Ricotta. 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. (Oct.) Copyright 2000 Cahners Business Information.
Editorials
From Barnes & Noble
Bookseller's ReportEngland's "Naked Chef," Jamie Oliver, didn't earn his sobriquet baring the family jewels. He became England's food sensation by slicing recipes down to size, insisting "strip it bare, then make it work." With 120 cut-the-fuss, back-to-basic recipes, this former chef at London's prestigious river Cafe teaches us that good cooking can be quick, tasty, and unpretentious.