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The Naked Chef Takes Offby Jamie Oliver
Synopses & Reviews
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.
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 young, hip Londoner...again brings his big personality to bear on cuisine that...[is] for normal people who want shortcuts and tips." Publishers Weekly
"A confidence-inspiring charmer, Oliver consistently reminds us that cooking...should be fun." Food & Wine
"Jamie Oliver is down-to-earth and contagiously passionate about food. In this competitive world of celebrity chefs, I truly believe he is the Next Big Thing." Mollie Katzen
"It's not about 'cheffy' food...but inspired recipes, presented with such charming enthusiasm that they are likely to lure even noncooks into the kitchen." Library Journal
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.
In The Naked Chef Takes Off, "TV's hottest young chef" (USA Weekend) returns to offer even more delectable stripped-down recipes with basic ingredients and a minimum of fuss. In this new book, Jamie features fantastic breakfasts, tapas, roasts, fish dishes, and desserts to die for. Best of all, each of the recipes is accompanied by Jamie's winning, off-the-cuff commentary and "straightforward food philosophy" (Los Angeles Times) that will encourage confidence and inspire both new and experienced cooks.
About the Author
Oliver started his career as a chef by helping out when he was eight years old in his parent's pub in a small English village. After three years at the prestigious Westminster Catering College, he worked with many of the biggest names in British cooking.
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