Britain's most exciting young chef, Jamie Oliver combines bold flavours and fresh ingredients within simple recipes. He is at the cutting edge of modern life and modern British cooking. "The Naked Chef" has something for everyone - from those who want great food but want to keep it simple, to those who work for a living and don't have time to spend all evening cooking. It is about giving people confidence and getting them to feel at ease in the kitchen, even if they have never tried cooking before!
"synopsis" may belong to another edition of this title.
There are a few British television chefs, such as Delia Smith and Nigel Slater, who know exactly what viewers want. They cook food that is simple to prepare but looks and tastes delicious. That's probably the reason why the BBC appointed Jamie Oliver as the presenter of its series The Naked Chef (which airs on the Television Food Network in the U.S.). A working chef at London's celebrated River Café, Oliver cooks simpler versions of the fare you would find on the restaurant's menu. It's basically modern Italian food using ingredients that can be found by almost anyone who is reasonably interested in food shopping. Like the television show, the book is titled The Naked Chef. In Oliver's words, this sums up the idea: "It's basically stripping back to the bare essentials." He applies this to all his recipes--from salads to roasts, desserts to pastas. He doesn't use culinary jargon or time-consuming processes. In the book you'll find suggestions for ingredients to keep in your larder (pantry) and herbs to grow on your windowsill. Recipes include Warm Salad of Radicchio; Gem and Pancetta; and Beetroot Tagliatelle with Pesto, Mussels, and White Wine. There are also tips on how to cook live lobsters, how to make gravy, preparing dry beans for cooking, and how to make the perfect roast chicken. Several photographs accompany some of the recipes, with step-by-step instructions. Oliver's recipes for bread are particularly good--a tribute to his training at Carluccio's, the Covent Garden deli. This is the perfect book for anyone who doesn't want to spend much more than a half-hour preparing meals and is not willing to compromise on innovation or taste. --Dale Kneen, Amazon.co.ukFrom the Publisher:
This is the American edition of the #1 bestselling English sensation by Jamie Oliver. With more than 120 fuss-free recipes, Jamie adapts his favorite culinary masterpieces for American home kitchens with easy-to-follow techniques and ingredients that are widely available. 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. At the same time, he avoids culinary jargon and any complicated, time-consuming process that isn't justified by the end result.This is a book that will appeal to everyone.
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Book Description Penguin Books Ltd, 2001. Paperback. Book Condition: New. Bookseller Inventory # DADAX0140277811
Book Description Penguin Books Ltd, 2001. Paperback. Book Condition: New. book. Bookseller Inventory # 0140277811
Book Description Penguin Books Ltd, 2001. Paperback. Book Condition: New. Bookseller Inventory # P110140277811
Book Description Penguin Books Ltd. PAPERBACK. Book Condition: New. 0140277811 New Condition. Bookseller Inventory # NEW6.0061064