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The Naked Chef

Oliver, Jamie

4,635 ratings by Goodreads
ISBN 10: 0718143604 / ISBN 13: 9780718143602
Published by Michael Joseph, 1999
Condition: Near fine Hardcover
From Alpha 2 Omega Books BA (Southampton, HANTS, United Kingdom)

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About this Item

Near fine condition.Michael Joseph,1999.First edition-22nd printing.Large format purple hardback(gilt lettering to the spine,small nick on the edges of the cover) with Dj(small mark inside the edge of the Dj cover,a couple of small nicks and crease on the edges of the Dj cover),both in near fine condition.Illustrated with many full colour,b/w photographs.Nice and clean pages as new with a small crease on the edges,small mark inside the back cover.Nice and clean book.250pp including index.Price un-clipped.Heavy book(approx 1.2 Kg). Bookseller Inventory # 5686

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Bibliographic Details

Title: The Naked Chef

Publisher: Michael Joseph

Publication Date: 1999

Binding: Hardcover

Book Condition:Near fine

Dust Jacket Condition: Near fine

Edition: 1st Edition.

About this title

Synopsis:

Hardcover: 256 pages Publisher: Michael Joseph (1999) Language: English ISBN-10: 0718143604 ISBN-13: 978-0718143602 Product Dimensions: 9.8 x 7.4 x 1.3 inches Shipping Weight: 2.3 pounds

Review:

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.uk

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