Naked Chef Takes Off, The (Paperback)

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Editorial Reviews

Amazon.com Review

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 CrŠme Br–l‚e 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.

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Product Details

• Paperback: 288 pages
• Publisher: Hyperion (August 24, 2005)
• Language: English
• ISBN-10: 1401308244
• ISBN-13: 978-1401308247
• Product Dimensions: 9.6 x 7.5 x 0.7 inches
• Shipping Weight: 1.8 pounds (View shipping rates and policies)
• Average Customer Review: 4.6 out of 5 stars  See all reviews (38 customer reviews)
• Amazon.com Sales Rank: #349,486 in Books (See Bestsellers in Books)

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• This item is part of The Jamie Oliver (Naked Chef) Cookbook Series.

Customer Reviews

Most Helpful Customer Reviews

27 of 27 people found the following review helpful:

5.0 out of 5 stars Great for the beginner cook!, September 6, 2001

By	Kristin Brown (Leesburg, VA United States) - See all my reviews (REAL NAME)

This review is from: Naked Chef Takes Off, The (Hardcover)

At 31, I've finally decided I need to learn to make more than cookies, and after seeing Jamie's Food TV show, I ordered both this and his first book (The Naked Chef). None of the recipes here are overly complex, and most of the ingredients are easily found at the local market. There are plenty of explanations as to why you need to take certain steps (as a beginner, this is very helpful), and the book is loaded with photographs. Oliver writes like he talks, which makes the book easy and fun to read (I love the Britishisms). I tried one recipe, which turned out very well, and I'm looking forward to trying others. One caveat - there are one or two recipes here that also are found in The Naked Chef, but these are "foundation" type recipes (bread, roast chicken) - so if you flip through the book at your local store and notice this, don't feel like you're paying for something you already own.

18 of 18 people found the following review helpful:

5.0 out of 5 stars Awesome, March 19, 2003

By A Customer

This review is from: Naked Chef Takes Off, The (Hardcover)

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.
For example, I bought this book about 3 months ago, I eat pasta daily (literally) and for the past 3 months *every day* I've used Jamie's sauce on my pasta. Before that I used about 30 different store-bought flavors. The amazing part is how simple *and healthy* it is: Plum tomatoes, olives, olive oil, salt, and pepper - that's *it*. Cooked properly, it's perfect.
I also made a shrimp dish that was awesome. Forgot what it was called but it was some kind of crispy shrimp.
I hope he writes 100 more books.
His show can inspire the heck out of you too.

19 of 20 people found the following review helpful:

5.0 out of 5 stars Solid Second Book on a Naked Food Lifestyle. Outstanding, October 2, 2004

By	B. Marold "Bruce W. Marold" (Bethlehem, PA United States) - See all my reviews (TOP 50 REVIEWER)    (REAL NAME)

This review is from: Naked Chef Takes Off, The (Hardcover)

As I was reaching my 1000 words at the end of my review of Jamie Oliver's first book, `The Naked Chef', I had an epithany revealing that Oliver's writing is about an entire culinary lifestyle. While he professes simplicity with recipes which can be easily made at home, he does not sideline some seemingly daunting cooking tasks such as bread baking, pasta making, stock making and risotto dishes. Rather, he is enthusiasticly inviting us amateurs to enter unafraid into some of cooking's most satisfying challenges. In this what, his first two books go beyond the very useful Rachael Ray quick cooking techniques and they also go beyond the lineup of simple restaurant recipes presented in the superb River Café books from Rose Gray and Ruth Rodgers. Our Jamie writes and lives the kind of enthusiasm for tasty home cooking from English, Mediterranean, and Oriental flavors which other culinary luminaries simply act out with less than convincing enthusiasm. I am even more convinced that like Robin Williams, and unlike other TV culinary personalities, Oliver is a genuine force of nature in embodying a love of cooking and talking about cooking.

This book, `The Naked Chef Takes Off' is described as being directed at American readers; however, I see few differences in style between this and his first book. The major additions are chapters on growing herbs in the city, breakfast dishes, tapas and other snacks, bevvies (mixed drinks, bevereges for us Yanks), and stocks. These chapters have less value as thorough discussions of their subject than they do to spread Sir Jamie's enthusiasm to new subjects. As light as it is, his chapter on growing herbs was helpful in pointing out which ones do best outside. I would have saved myself a growing season of disappointment if I had known that basil does not do well outside in the sun, and parsley does. The breakfast dishes are mostly good English fare with an expert chef's special touch. The tapas chapter will not add much to your knowledge if you already have a book on the subject, but if these are new to you, you will be impressed by how simple a great many Mediterranean munchies recipes can be. The chapter on mixed drinks offers some interesting information on some classic Brit potables, but a Mr. Boston book of mixed drinks will be a better reference. The chapter on stocks should convince you that these can be easy. But, if you are a total newbie to stockmaking, please read an authoritative discussion in something like `The Joy of Cooking', a CIA text, or Judy Rodgers' `Zuni Café' book. It is easy if you do it right, but there are pitfalls if you are not careful.

The heart of this book simply expands the range of recipes we got from the first book with no hint of feeling that we are getting leftovers, as I often sense in second books from other culinary celebs like Ina Garten and Paula Deen. All of Oliver's recipes sparkle with the kind of freshness I got from the first book. He does expand his range of ingredients by bringing in Middle Eastern flavors and Oriental flavors with ingredients such as lemon grass and Kaffir lime leaves. I always get a sinking feeling when I see Kaffir lime leaves in a recipe as even my favorite megamart has yet to carry these.

Like the River Café cookbooks, the stars of Oliver's books are the salads and pasta dishes. Being a simple tomato sauce and spaghetti eater for all my life, the pasta recipes in these books are a revelation for both their variety and simplicity. Why would anyone bother with a jar with Emeril or Paul Newman on the label when you can whip together a dressing with parsley, olives, capers, cherry tomatoes, and olive oil in less time than it takes to retrieve that jar and check out it's expiration date. Second in line for me are Jamie's fish and shellfish dishes. As the variety of tastes at the fish counter greatly outweighs the tastes of beef, lamb, and pork, I love new fish recipes, and Jamie has them aplenty. Especially interesting is his take on Shephard's pie replacing the grass eater flesh with cod. Many of the dishes include Oriental flavors such as ginger and coconut milk. Some may go a bit too far, as not all of us live in London or New York City where there is a vendor of banana leafs just down the block. I am tickled to see Jamie use things like horseradish, as this is both a very familiar flavor which simply does not find itself into dishes outside central European Slavic and Yiddish cuisines.

The chapter on meats introduces several recipes for carpaccio of beef which, by the very nature of this Italian technique is very fast and very flavorful. While the classic carpaccio is as uncooked as a sashimi or a tartare, Sir Jamie gives us recipes which put a touch of sear on the meat, just enough to please the American who likes their beef bloody, but not raw. Add the recipe for the roasted fillet of beef wrapped in prosciutto and we have several recipes for high class entertaining. While chuck and oxtails and flank steak may be great economy dishes, you don't want to serve these to your boss or a prospective client. And, you can drop the fact that these dishes were served to Tony Blair, or near enough to fib.

I am a great fan of Jamie Oliver and I become a greater fan of his cooking with each of his books I review. Like so many other recipes based on natural, elemental ingredients, Jamie's recipes require a fair amount of kitchen experience, so follow his instructions very carefully. He doesn't leave anything out, but he doesn't give many warnings of pitfalls either.

Very highly recommended for both simplicity and variety of dishes.