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The Naked Chef

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A charismatic young English chef offers a refreshingly simple approach to food preparation in a cookbook featuring more than 120 delicious recipes that combine bold flavor with fresh ingredients and a "stripped to the essentials" style. Reprint. 50,000 fi Title: The Naked Chef Author: Oliver, Jamie Publisher: Hyperion Books Publication Date: 2005/09/01 Number of Pages: 250 A charismatic young English chef offers a refreshingly simple approach to food preparation in a cookbook featuring more than 120 delicious recipes that combine bold flavor with fresh ingredients and a "stripped to the essentials" style. Reprint. 50,000 fi Title: The Naked Chef Author: Oliver, Jamie Publisher: Hyperion Books Publication Date: 2005/09/01 Number of Pages: 250 Binding Type: PAPERBACK Library of Congress:


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A charismatic young English chef offers a refreshingly simple approach to food preparation in a cookbook featuring more than 120 delicious recipes that combine bold flavor with fresh ingredients and a "stripped to the essentials" style. Reprint. 50,000 fi Title: The Naked Chef Author: Oliver, Jamie Publisher: Hyperion Books Publication Date: 2005/09/01 Number of Pages: 250 A charismatic young English chef offers a refreshingly simple approach to food preparation in a cookbook featuring more than 120 delicious recipes that combine bold flavor with fresh ingredients and a "stripped to the essentials" style. Reprint. 50,000 fi Title: The Naked Chef Author: Oliver, Jamie Publisher: Hyperion Books Publication Date: 2005/09/01 Number of Pages: 250 Binding Type: PAPERBACK Library of Congress:

30 review for The Naked Chef

  1. 4 out of 5

    Stacy

    So this is where it all began - a curly haired boy of 24 in the kitchen with a dead sexy accent, making dead sexy food. I remember falling in love with his tv show of the same name, and stylistically and in content, the cookbook is similar to the tv show. The recipes are so simple - Fantastic Roast Chicken, Pasta with Fresh Tomatoes and Basil, Cranberry Beans prepared with some herbs and olive oil. Oliver leans towards the traditional British and Italian fare in which he's grounded, and pares So this is where it all began - a curly haired boy of 24 in the kitchen with a dead sexy accent, making dead sexy food. I remember falling in love with his tv show of the same name, and stylistically and in content, the cookbook is similar to the tv show. The recipes are so simple - Fantastic Roast Chicken, Pasta with Fresh Tomatoes and Basil, Cranberry Beans prepared with some herbs and olive oil. Oliver leans towards the traditional British and Italian fare in which he's grounded, and pares them down so the most trepidatious at-home cook feels confident. Love him!

  2. 4 out of 5

    Stephanie

    This goes directly to my "Must own" shelf! I looked at this Cook book much like a child with the old Sears "Wish book" (dating myself with that one). I remember laying on the floor with a marker in hand and putting marks on the toys I want. Okay, so I NEED to buy this book so I can mark the ones I want to make. Yummmy!! They are easy and "clean" recipes. Ones that you can make durring the work week without much issue and still taste wonderful! A great book for every kitchen and cook that just This goes directly to my "Must own" shelf! I looked at this Cook book much like a child with the old Sears "Wish book" (dating myself with that one). I remember laying on the floor with a marker in hand and putting marks on the toys I want. Okay, so I NEED to buy this book so I can mark the ones I want to make. Yummmy!! They are easy and "clean" recipes. Ones that you can make durring the work week without much issue and still taste wonderful! A great book for every kitchen and cook that just hates to make the same thing over and over, every work day. I loved it!

  3. 4 out of 5

    Theresa Stevens

    The copy in my bookshelf says published in 1999. This is really teaching you to cook posh! Jamie's tale of how he got to cooking is very interesting! Such is the rise of a phenomenon! And to this day he is still rising. I think this was his first book that captured my imagination that I can give it (the basics) a go! Oh yes! those 'Roasted Red Onion with Thyme and Butter' and his 'Perfect Roast Chicken' even today... roll on Sunday dinner!

  4. 4 out of 5

    Amy

    I love Jamie Oliver and what he stands for (Food Revolution), but this cookbook was not basic. Too many "exotic" indgredient's I would be lucky to find at the local store or farmer's market.

  5. 4 out of 5

    Eve

    I enjoyed reading this book, but on the whole have not made many recipes. I guess much of the food seems interesting, but not really tasty.

  6. 5 out of 5

    Laura

    Excellent book with very easy and practical recipes.

  7. 5 out of 5

    Yaaresse

    It's an OK cookbook. Nothing made from it is going to be bad. Nothing is likely to be spectacular either. Jamie Oliver just sort of works my last nerve, so it's hard for me to like his books.

  8. 4 out of 5

    Troy Vistro

    Good book, but it is not what I typically like to cook.

  9. 5 out of 5

    Jamie is

    Ate adaptations of most of these recipes when I had a vegan roommate who also cooked everyday.

  10. 4 out of 5

    Hannah

    It's interesting to revisit the younger Oliver - this book's recipes are unbridled passion and raw energy. You can see how he has focused and channeled this in his later books. This first book is remarkably more "chef-y" than his recent works, with a focus on technique and stepping away from the everyday. You get the feeling that this book shows how chefs cook at home - rich ok technique and skill, more restrained on ingredients. There's nothing particularly fancy, but there is little room for It's interesting to revisit the younger Oliver - this book's recipes are unbridled passion and raw energy. You can see how he has focused and channeled this in his later books. This first book is remarkably more "chef-y" than his recent works, with a focus on technique and stepping away from the everyday. You get the feeling that this book shows how chefs cook at home - rich ok technique and skill, more restrained on ingredients. There's nothing particularly fancy, but there is little room for novices. There are some exceptionally good pasta dishes (I loved the pappardelle with leeks and mascarpone), and the basic pasta dough recipe is the only one I use. The many iterations of the lamb roast are perfect for something a little more exciting, and the large chapter on vegetables adds a lot of creativity to everyday ingredients (the roasted red onions with thyme butter are so simple you won't have considered them before). The photography is not particularly styled like cookbooks tend to be today - they're less food photography and more this is how it is, and this is how you eat it. And I like that, because I don't feel intimidated by the food. It is all still exceedingly delicious looking, but without the fancy frills that I have neither the time or skill to apply successfully.

  11. 5 out of 5

    Rosminah

    I bought this book in England, around the time that Jamie Oliver was taken the island by storm. While I cannot say that I am a big fan of the "jamie oliver" theme, I can say that I like the recipes and ideas that come out of that fake cockney accent mouth. My favorite recipe from this book is the tray-baked fish. In a time I was deperately poor, a friend and I would buy a little piece of fish from the weekly fishmonger, a couple vegetables, and we adapted the tray-baked fish for ourselves. The I bought this book in England, around the time that Jamie Oliver was taken the island by storm. While I cannot say that I am a big fan of the "jamie oliver" theme, I can say that I like the recipes and ideas that come out of that fake cockney accent mouth. My favorite recipe from this book is the tray-baked fish. In a time I was deperately poor, a friend and I would buy a little piece of fish from the weekly fishmonger, a couple vegetables, and we adapted the tray-baked fish for ourselves. The dish cooked in 10 minutes perfectly and we ate it in the kitchen to absorb any residual heat from the oven. Is it just me, but does Oliver always sound like his tongue is way too big for his mouth?

  12. 4 out of 5

    Jo Fox (about to be Jo Shanks in 68 days)

    To my surprise, I consistently return to Mr Oliver for ideas and inspiration. And this book even more than The Return, or Happy Days. I must confess, however, to being a true blue through and through Nigel Slater fan, and to enjoying a certain Ms Lawson's recipe writing style. Contrary to popular rumour, I have found that all but one of her recipes I have tried did work out fine - and I fear it was the excessive amount of Bombay Sapphire in the Gin & Tonic Jelly Bunnies (the only jelly moulds To my surprise, I consistently return to Mr Oliver for ideas and inspiration. And this book even more than The Return, or Happy Days. I must confess, however, to being a true blue through and through Nigel Slater fan, and to enjoying a certain Ms Lawson's recipe writing style. Contrary to popular rumour, I have found that all but one of her recipes I have tried did work out fine - and I fear it was the excessive amount of Bombay Sapphire in the Gin & Tonic Jelly Bunnies (the only jelly moulds I could source at short notice) that turned them into road kill. Still tasted gorgeous though.

  13. 5 out of 5

    Serena

    We have this in our monster collection of cookbooks. I skimmed it when we first recieved it and haven't looked in it since. I mostly just use the same 4 cookbooks all the time. Last year, we had an online subscription to 'Cooks Illustrated' and used that some. Hopefully one day we'll actually get around to it.

  14. 4 out of 5

    Brian

    A cook book that reads like a biography - this is a must for anyone who loves to cook looking for new inspiration. Everything in the book is simple but amazing food. Oliver removed my fear of - and gave me my love of - making home made breads and pastas in this book... and my friends and I will forever be greatfull.

  15. 4 out of 5

    Kim

    This is one of my favourite cookbooks. I learned how to make the perfect roast chicken following Jamie's simple, spot-on recipe. I also tried baking breads --something I'd always avoided in the past--thanks to Jamie. Easy to follow recipes, delicious results--even a novice can follow and get great results.

  16. 4 out of 5

    Marjorie Snyder

    Great armchair travelling for spoken word. Wonder if it's transcript, or if JO writes as he speaks with time delay. Hadn't heard of JO before seeing the book in the cookbook collection of Alice, of Italyv(with chef legacies).

  17. 5 out of 5

    Ray

    I bought this book a while ago, when I had a crush in Jamie Oliver's cooking show. I did some of the recipes (the easy ones at least) like soups, salads and vegetables. I tried to do the bread once but it didn't work out for me, although my mother managed to do it and was really good!

  18. 4 out of 5

    Juli Ryan

    I am a fan, and this is where it all started for Jamie Oliver. If you like to cook, this will inspire you. But these recipes aren't really 15-minute meals. There is a lengthy section about how to make your own pasta.

  19. 5 out of 5

    Kelly

    I've found the Naked Chef series of cookbooks tasty and yummy (sophisticated culinary terms indeed). I'm especially a fan of the roast chicken and lemon-lime cream tart. Hmmmm...it might be time for a Sunday lunch sometime soon. Who wants to come?

  20. 4 out of 5

    Mary Karpel-Jergic

    This is now dog-eared with many pages stuck together; testimony to its success as a recipe book. I still return to the recipes. Excellent. He looks so young in the pictures - reminds me of how old I am.

  21. 4 out of 5

    Jess

    I really love the premise of this book. He gives you one really good base recipe and then a number of variations to expand on. Jamie Oliver is my go to chef for my risottos and pasta making. This is a well used book in my household. Definitely try the roasted squash risotto. Delicious.

  22. 5 out of 5

    Pam

    I really like his casual style of cooking. When I initially read this book, I only had a difficulty finding the great cuts of meat that he recommended. Now that I have a fabulous butcher shop, no issues. I really love his roast chicken recipes. So many great slow food concepts! Dig in and enjoy!

  23. 4 out of 5

    Julie Christine

    I picked up a copy of this from the bargain books table at the reincarnated Elliott Bay Bookstore. He's too adorable for words, looking all of 15 in his cover photo. I may have to buy my own pasta machine. I may have to buy my own Jamie Oliver.

  24. 4 out of 5

    Wallflowering

    The Naked Chef by Jamie Oliver

  25. 5 out of 5

    Lynda

    Recipes are easy to follow and come out delicious. Try the spicy lamb shank. Jamie also included some photos of him shopping at various locations for his ingredients which is a real joy to have in a cook book.

  26. 4 out of 5

    Carol

    He has great ideas and simple, tasty recipes. A good read and a good cooking guide.

  27. 5 out of 5

    Grada (BoekenTrol)

    It is really hard to review a cook book. We make a recipe every once in a while and so far every one of them turned out well. So, I guess this makes it a good book for our taste of food.

  28. 4 out of 5

    Cara

    Like all of Jamie's books, I'm in love.

  29. 5 out of 5

    Cristina | Books, less beer & a baby Gaspar

    I started reading his bio and went to the library to get all 3-naked-chef-cookbooks. The 1st one starts with 5 soups... The book immediately went to my wishlist :)

  30. 5 out of 5

    Naki

    Good, tasty food and not too complicated. The first book - I think - from the 'cheeky chap'.

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