Synopses & Reviews
Jamie Oliver, the Naked Chef, is a culinary star with charm that shines even brighter than his glossy pictures (People). He's the Food Network's latest sensation, a Today Show regular, and a GQ man of the month. His audience appeal keeps growing, and his primetime show on the Food Network continues to reap huge ratings as he teaches everyone the secret behind fresh, simple, delicious cooking.
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. Filled throughout with gorgeous photographs of both the recipes and the chef, here is a book to savor and to share.
". . . charm shines even brighter than the glossy pictures . . . recipes for dishes like paparadelle with mixed wild mushrooms are clearly written." (People)
"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, author of Moosewood Cookbook and Vegetable Heaven)
"Who's the hardest-working man in show business this year? We nominate 25-year-old British cook Jamie Oliver." (Rolling Stone)
TV's "hottest young chef" ("USA Today Weekend") returns to offer even more delectable stripped-down recipes that feature basic ingredients and that can be made with a minimum of fuss. Best of all, each of the recipes is accompanied by Oliver's clever, off-the-cuff commentary and "straightforward food philosophy" ("Los Angeles Times"). Full-color photos throughout.
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.
About the Author
Jamie Oliver grew up in his parents' country pub, the Cricketers in Clavering, where he started cooking at the age of eight, before studying at London's Westminster Catering College. He then went on to work with some of the top chefs in England namely Antonio Carluccio at the Neal Street Restaurant and Rose Gray and Ruth Rogers at the River Café. The author of such popular titles as The Naked Chef, Jamie's Kitchen, and Jamie's Italy, among others, he has written for the Saturday Times, served as Food Editor at GQ and Marie Claire magazines, and hosted the popular television show The Naked Chef. He is twenty-nine and lives in London with his wife Jools and their daughters, Poppy and Daisy.