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...."
Hyperion
September 2005
288 pages ISBN: 1401308244 Trade Size (reprint) Add to Wish List
Now in paperback, the two cookbooks that introduced us to
Jamie Oliver and his groundbreaking concept of paring down
food to its bare essentials
Stop making reservations, and start cooking dinner! Jamie
Oliver introduces us to his concept of "naked" food, and
shares his simple, feisty, and delicious recipes that
combine bold flavors with fresh ingredients. Oliver’s
cookbooks appeal to anyone who wants to prepare fantastic
meals but doesn’t want to spend all night cooking.
The Naked Chef, filled with more than 120 fuss-free recipes
and with full-color photographs throughout, proves that
even kitchen novices can make perfect foolproof roast
chicken, homemade ravioli, five-star risotto, and a
chocofreak’s dream chocolate tart.
The Naked Chef is an international bestseller, and has sold
more than 200,000 copies in hardcover in the U.S.
In The Naked Chef Takes Off, Oliver returns to offer
readers more easy and delicious stripped-down recipes.
Oliver features mouthwatering breakfasts, tapas, roasts,
fish, and desserts. Each recipe is accompanied by Oliver’s
commentary, which will encourage and inspire cooks of all
levels!
The Naked Chef Takes Off has sold more than 150,000
copies in hardcover in the U.S.
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