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The Naked Chef Paperback – 14 Sep 2007


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Paperback, 14 Sep 2007
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Product details

  • Paperback: 256 pages
  • Publisher: Penguin; New Ed edition (14 Sep 2007)
  • Language: English
  • ISBN-10: 0141029439
  • ISBN-13: 978-0141029436
  • Product Dimensions: 18.4 x 1.7 x 24.6 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (120 customer reviews)
  • Amazon Bestsellers Rank: 625,259 in Books (See Top 100 in Books)

More About the Author

Jamie Oliver started cooking at his parents' pub, the Cricketers, at the age of eight, and has gone on to work with some of the world's top chefs. He founded Fifteen restaurant in London and the associated charity, Fifteen Foundation, which trains disadvantaged young people to become chefs. There are now Fifteen restaurants in Cornwall, Amsterdam and Melbourne. Jamie has also launched a chain of high street restaurants in the UK called Jamie's Italian. Jamie writes for publications in the UK and around the world, including his own Jamie Magazine.

Product Description

Amazon Review

There are a few television chefs like Delia Smith and Nigel Slater who know exactly what viewers want. They cook food which is simple to prepare, but looks and tastes delicious. That's probably the reason why the BBC has bagged Jamie Oliver as the presenter of its series "The Naked Chef". A working chef at London's celebrated River Café, Oliver cooks simpler versions of what you would find on the restaurant's menu. It's basically modern Italian food using ingredients which 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 nor time-consuming processes. In the book you'll find suggestions for ingredients to keep in your larder 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 pulses 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 half an hour preparing meals and is not willing to compromise on innovation and taste. --Dale Kneen --This text refers to an out of print or unavailable edition of this title.

About the Author

Jamie Oliver started cooking at his parents' pub, The Cricketers, in Clavering, Essex, at the age of eight and has since worked with some of the world's top chefs.

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Customer Reviews

4.7 out of 5 stars

Most Helpful Customer Reviews

Format: Paperback
From the introduction:-

'....I had been cooking good food in a restaurant for some time, but found it difficult to re-create many of the recipes at home for lack of time, space, equipment or, sometimes, the availability to the average shopper of good-quality produce at reasonable prices.
So, in an effort to re-create some exciting restaurant recipes in a limited kitchen, I found myself stripping down those recipes to something quite basic. I then adapted them, using what I did have in the cupboard, larder, fridge or garden.
Using this principle I have built up a foolproof repertoire of simple, delicious and feisty recipes. At the same time I have tried to avoid culinary jargon and any complicated, time-consuming process that isn't justified by the end result........'

Paperback covers open to 250 high quality, shiny pages split over 11 chapters:-

Soups
Salads & Dressings
Pasta
Fish & Shellfish
Meat, Poultry and Game
Vegetables
Pulses
Risotto & Couscous
Bread
Desserts
Stocks, Sauces, Bits, Bobs,
This, That and the Other

With reference sections entitled 'First Move' (includes a basic 'larder' suggestion list), and 'Herbs & Spices', sandwiched between an introduction and a concise index, which highlights 'illustrated' recipes and 'vegetarian' dishes.

Jamie's usual charming 'thanks' pages complete the book.

Each main chapter opens with a relevant full page colour illustration and an introduction page.
Each recipe is clearly laid out with the title, any opening tips, the number of servings, list of ingredients and the method. Recipes can span more than one page.
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34 of 35 people found the following review helpful By L. Ivory on 13 Jun 2000
Format: Hardcover
This cook-book has you salivating from the first few pages!
It combines a refreshingly anarchich style with simple and achievable recipes which allow for a healthy diet and could be(and are so far succesfully being) used as part of a weight-reduction programme.
Jamie is an inspirational cook who does not call for complicated ingredients or cooking methods or loads of cream and butter but rather relies on high quality ingredients and bold but simple combinations to achieve truly orgasmic results.
We're busy people who love good food. This is a celebration of eating - not cooking. We bought a pasta machine on the strength of these recipes, and ... wow, knockout! BUT - we're still on track with the diet!
This book is 250 pages of mouth-watering photos plus truly inspirational text and recipes.
If you do noting else, stock your larder with his basic ingredient list and your patio/window-box with his herbs. This man Knows His Onions!
Buy this book, and then buy the sequel like we did! You won't be disappointed.
Whoever said the English can't cook hadn't met Jamie Oliver. Bravissimo James!
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29 of 30 people found the following review helpful By A Customer on 7 Feb 2000
Format: Hardcover
I bought this book last week and my daughter (8) and I have since cooked 4 recipes; all four have turned out refreshingly well. We have been surprised not only that the recipes worked so well (who can say every recipe from some of the best names in the cookery game has turned out well)but equally that they tasted fantastic. On a whim of enthusiasm we bought a pasta machine and having followed various of his recipes the kitchen on Sunday was festooned with drying noodles hanging from every possible surface. Incidentaly the pasta with chilli and roasted scallops is excellent(as a twist try replacing the parsley with coriander one day for a change it's great). The star recipe so far is his green Thai curry herby and very different, so far removed from overcooked supermarket ready meals and much more vivid than the green paste concoctions- you have got to try it. We no doubt will work through the rest of the recipes sooner rather than later and then onto the next book which is out in the Spring. We thoroughly suggest you spend money on this book. Happy eating.
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49 of 53 people found the following review helpful By A Customer on 20 Sep 2001
Format: Paperback
I am a very keen cook, and quite ambitious but sometimes, you get bogged down with the usual run-of-the-mill recipes, with boring instructions to cook the same old thing the same old way. Jamie is a breath of fresh air. His instructions are witty, sometimes cheeky, and want you to go into that kitchen and try the recipes out. I tried his pizza. It was really scrummy and fun to make and tasted great. Cooking and having fun really go together. He makes it sound so easy, and the way he explains it, it really isn't difficult at all. I would buy this book for a first-time cook, who doesn't want to spend a fortune, but still wants to have a decent meal on the table, and not spend hours and hours doing it!!!
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13 of 14 people found the following review helpful By A Customer on 20 Mar 2000
Format: Hardcover
This is a cool cook book, no nonsense, taking good food, fresh ingredients, bringing out delicious results. This book is so approachable, great introduction,it overflows with the same enthusiasm Jamie enduces on the screen. That is what is so simply wonderful about it. There are so many great dishes to check out, that you just cant wait to try out. The sauces that Jamie has kindly shared with us are pukka, easy to prepare and then just stick in the fridge or freezer with whatevers left, even better 2 weeks later. Since then buying sauces from a jar is a thing of the past and I've never looked back.The meatballs are to die for, try them once and you'll be hooked for life. Believe me when I say, if you are not an entusiast before you picked this book up, you will be....... it leaves you space for mistakes, its about finding your own way. Looking forward to number 2..... Scott Wackett, London.
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