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A review of The Naked Chef

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

The Naked Chef 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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