by Jamie Oliver
Forget the take-out, and get into the kitchen with
Britain's trendiest young chef.
Reviewed by: Helen Harvey
About Helen Harvey
Television viewers who enjoy cookery programs will
already be familiar with Jamie Oliver's 'naked' style
of cooking, but fear not, those of us that look less
than perfect without clothes, need not worry, the
naked refers not to the chef, but to the simple,
unpretentious, yet delicious food on offer.
Companion book to his first television series, The
Naked Chef, undresses ingredients, stripping them down
to the basics, in recipes that are easy to follow, and
are guaranteed to work for even the worst of us
amateur cooks. Glorious photographs accompany each
recipe, demonstrating what your ingredients will,
hopefully, look like when you've finished with them.
With recipes to glide you with ease from starter
through to dessert, standards including roast chicken
and fried cod, vie for space alongside more exotic
offerings, such as guinea fowl with sage, and
pappardelle, all relatively simple to produce if you
follow the comprehensive instructions.
What sets this book apart from the hundreds of other
cook books available is the informative, down-to-earth
and relevent commentary that Jamie uses to discuss his
recipes, and their ingredients.
This book is fun, it's happening, and sits upon as
many bachelor male bookshelves as it does females,
proving this young Brit's streetwise appeal.
Videos and DVDs of The Naked Chef are also available.
Click here to buy this book, or read more about it at Amazon.com: The Naked Chef
Copyright © by Helen Harvey, 2002
Reviewed by Helen Harvey:
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