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The Naked Chef Hardcover – October 11, 2000
Best Books of the Year So Far in fiction, nonfiction, mysteries, children's books, and much more.
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From Publishers Weekly
Copyright 2000 Reed Business Information, Inc.
Top Customer Reviews
This book is the first of two he's written so far based on his cooking shows. The 'Naked' part of Naked Chef refers to the cooking. His style is to strip down recipes into simple, tasty, quick and easy food. The wonderful thing about the recipes is they are not only easy to follow but they are the basis for as many wonderful variations as you want to make. For instance, he has a basic bread recipe, but lots of great variations.
Once you have the basics it is easy to develop your own dishes too. His presentation is always simple and he has lots of tips for how to make things work. He covers a full range of meals from breakfast through to beverages and deserts so there is something for any time of the day.
I must say I also like Jamie Oliver for his casual style. He is without pretentions but the food that comes out of the kitchen is always fabulous, looks great, tastes gourmet, and is dead impressive. As Jamie says - its Pukka (translation - GREAT!)
Jamie states at one point that the book represents what he likes to cook. Unfortunately, the recipes do not reflect what I like to cook, and given a second chance, I would not buy this book again. The following information is not meant as criticism, but as a guide to help you determine if these recipes are for you.
You will find few stews, casseroles, or meats cooked in a sauce in this collection. Most of the meats are roasted with herbs, and three-quarters of the dishes use red meat (mostly lamb). The seafood section, while offering a variety of fish, contains only two shellfish recipes. The pasta section emphasizes fresh, homemade noodles with light sauces or filled pastas such as ravioli and tortellini. You will not find any recipes for lasagna, cannelloni, or other baked dishes. The grain chapter consists only of risottos and couscous, and the legume section mostly of seasoned beans or lentils meant as side dishes. The desserts consist primarily of steamed puddings, tarts, and an ice cream-like concoction called semifreddo. Alas, no cookies or cakes!
Some of these dishes are too time-consuming or fattening for me to make on a regular basis, despite their deliciousness. Others are simply not what I prefer to eat--I'll take Coq au Vin over herb-roasted chicken any day. Decide for yourself if this book offers the kind of recipes you want.
Easy, very accessible recipes. Practicality is the cornerstone of much of Oliver's recipes. You won't find overly difficult or complex recipes here. Very easy-to-do, simple-to-follow approaches. Very easy to find ingredients. At the same time, taste and presentation are not sacrificied either. The recipes are simply delicious. Very important. By comparison, everything that Bittman tried to achieve in the "Minimalist" cookbook is acheived and far surpassed by Oliver.
Thoroughly enjoyable text. Oliver is very funny. His humor and wit come across strikingly well. His stories are personal as well. His writing makes for simply enjoyable reading. Quite a bonus when it comes to cookbooks.
Very nice graphics and layout. The photographs are beautiful, and the design that went into the publishing of this book is top of the line. Very good.
Also a plus, more so for novice chefs (or beginners), is the inclusion of many helpful tips and pointers. Oliver puts in his two-cents worth on what to look for in "staples" or the basics of cooking. Anything from raw ingredients, to cooking utensils. Nice to have and refer to when/should the need strike you.
VERY WORTH having this text in your kitchen. You will enjoy it and value it. You and yours will also reap the benefits of this text by way of some outstanding recipes.
Living in Norway I am used to make most of the food from scratch, and to bake most of the bread and cakes we eat. I also have inherited alot of recipes from my mother, my grandmothers, and (some of the best ones) from my father-in-law.
Of course I thought I knew everything there was to know about making tasty food in my kitchen:-) Then my husband got The Naked Chef for Christmas. I had seen a few of Jamie Olivers television programs and was interested in the book. And after having read a few pages I was hooked.
Jamie Oliver has a very simple, fresh way to cook. There is nothing difficult, no dishes with too much preparations (at least he tells us so). Still the food he is making is so good, so tasty, and looks so elegant. Take his bread recipes for instance. He starts with the same ingredients for all his different sorts of bread, then, "simsalabim", he does a little trick, and you have a totally different bread.
I celebrated my birthday as an Italian party the other night, and his Focaccias and Ciabattas are the most delicious ones I have tasted (exept from the fresh ones bought in Iatky of course).
I still have alot to try from his book, and look forward to great hours in my kitchen, in Jamie's company.
Britt Arnhild Lindland
Most Recent Customer Reviews
American version of the British publication altered for American readers with more commonly used names, weights, and temperatures.Published 2 months ago by L.May
I only liked one recipe in this book. Some of the recipes would take way too long for me to even bother with, and I would have to go to a specialty shop to get some of the items--I... Read morePublished 15 months ago by DAE
Great simple recipes. Recommended for people learning to cook. For experienced cooks, book contains good tips and how to simply steps needed to cook the same stuff.Published 22 months ago by PF
Love Jamie. Healthy, vibrant and very easy to adjust to your own tastes. Good for inexperienced cooks, as the directions are easy, but good for more experienced due to their... Read morePublished on November 14, 2013 by nina
Easy to follow recipes. It is as if Jamie is talking to you as you follow the recipe. I especially like the Fruit Crumble recipe. Easy to make and so delicious!Published on May 21, 2013 by Eileen M Jackson
He is one of my favorite Chefs. Anyone will enjoy this book. Have used his recipes many times and always come out great.Published on April 5, 2013 by L. Furman
I purchased this as a gift for my sister-in law. She was excited about it. It arrived quickly and was as described.Published on February 15, 2013 by K. Mentzer
Bought as an xmas present for the inlaws, great price and great delivery. The present went down well, llok forward to the recipes being cooked for me!Published on January 11, 2013 by Nic Kendall