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The Naked Chef (USA) by Jamie Oliver

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Notes about this book

  • Eurydice on March 08, 2010

    I think Jamie is especially good at lamb - the best leg roasts and shank recipes I've tried

  • Mahamud-Ha on December 26, 2009

    I love this book!!

Notes about Recipes in this book

  • My minestrone soup

    • fprincess on October 28, 2010

      Made once but had marginal results.

    • imaluckyducky on December 13, 2013

      pg 17 I've had very good luck with this recipe, following it as it is and playing with the ingredients alike. If you want to throw this together as quickly as he does, you *need* fresh, flavorful ingredients and a high-quality broth. I tend to throw a ham hock in with the water and cook the veggies with the ham hock for an additional 30 minutes before adding the cabbage. I like kidney beans in my minestrone, so if I'm using them I;ll throw the ham hock in with the beans while they're cooking and use that cooking liquid as the base for this soup. If you want to keep it vegetarian, use a high-quality veggie broth and add the rind of the good-quality parm at the beginning. Also, get good parmesan! You don't need a lot for a good hit of flavor. Add some salt at the end to taste, and this minestrone is hard to beat.

    • ricki on February 01, 2019

      I keep coming back to this recipe. At first it seems like it will be too much rosemary, but it's not. We like this with some borlotti beans and only a little pasta, and homemade vegetable broth.

  • Creamy eggplant, cannellini bean and ricotta soup

    • wester on September 03, 2010

      Nice soup. I preferred cooking for 10 minutes instead of twenty, and not adding the herbs until the end.

  • Chickpea and leek soup

    • wester on September 03, 2010

      I love both leeks and chickpeas, but the combination was just like "erwtensoep", oldfashioned pea soup. Not my thing.

    • Hellyloves2cook on May 26, 2012

      Quick and easy soup to make. I just love anything with chick peas in. This is perfect for lunch on a cold day. All my children will eat this too which is a bonus!

  • Root salad

    • wester on February 07, 2010

      Nice, but a bit too sweet for me. It does have crunch, but it does not have bite. Some roasted fennel seeds definitely improve this salad. I might try lemon juice instead of vinegar if I make this again.

  • Radish and fennel salad

    • Melanie on March 08, 2015

      Agree with the previous reviewer, this is a very simple dish. Tasted nice enough but probably wouldn't repeat - too many other dishes to try!

    • fprincess on January 21, 2011

      A very simple (too simple?) salad that has a lot of crunch!

  • Belgian endive salad with anchovy and caper dressing

    • imaluckyducky on December 13, 2013

      Pg. 37 This salad is not for the faint of heart. The anchovy and capers are a powerful combo, and the lemon juice cuts through very nicely. It's a great way to mellow the endive's inherent bitterness, but this recipe may not win over anchovy or caper haters.

  • Baby spinach, fresh pea and feta cheese salad

    • fprincess on October 28, 2010

      Great unexpected combination. Use fresh or high quality frozen peas.

    • fprincess on March 27, 2012

      I used fresh shelled peas from my CSA that I blanched briefly. I really like this simple flavor combination. For the olive oil and lemon juice dressing, I used a very aromatic arbequina oil. Picture here on eGullet: http://egullet.org/p1866779

    • L.Nightshade on March 11, 2011

      This salad was so appealing to me that I couldn't wait for fresh peas to come into market, so I used frozen baby peas, blanched for a matter of seconds, then cooled. It is hardly even a recipe, just a couple handfuls of baby spinach, a couple small handfuls of peas, toss with dressing and crumble feta on top. Jamie's dressing calls for an entire teaspoon of salt, too much, I felt, with salty feta. I actually just used a basic, unsalty, balsamic dressing. A lovely easy salad, can't wait to make it again with fresh peas!

  • Anchovy and caper dressing

    • imaluckyducky on December 13, 2013

      Pg 43 Shockingly good with endive. Very good on steamed veggies, chicken, and roasted brussels sprouts (this was an accidental discovery).

  • Everyday quick basic pasta recipe

    • ithyt on September 24, 2015

      8.13 Perfect.

    • fprincess on November 06, 2010

      Good basic pasta recipe (1 lb flour + 5 eggs).

    • wester on September 03, 2010

      This is very nice, but I have not gotten to the stage where I could do it quickly yet. So, not an everyday thing.

  • Pappardelle with dried porcini and thyme, tomato and mascarpone sauce

    • Breadcrumbs on March 06, 2011

      p. 55 - A delicious pasta dish w comforting, earthy flavours. Super quick and easy to prepare provided you have some homemade tomato sauce on hand. Sauce comes together quickly. Garlic is added to heated oil then mushrooms are added along w the thyme. Once garlic gets some colour the reserved mushroom liquid is added and cooked down. Jamie says to allow the mushrooms should cook away until next to nothing. I assumed he meant the liquid since it was unlikely my large, un-chopped pieces of mushroom would be going anywhere! Tomato sauce is added and simmers until the pasta is ready. Mascarpone is stirred in prior to adding the pasta to the sauce. Top w parmesan. This is a hearty dish w bold flavours from the earthy porcini mushrooms. I liked it, K proclaimed it to be amazing, he said he’d give it a 9.5 out of 10. Photos in Chowhound: http://chowhound.chow.com/topics/769188#6358369

    • wester on September 07, 2015

      This had a very good flavor, but weirdly there was something very unsubstantial about it.

    • Trackypup on November 17, 2011

      Terribly written recipe. Talks about adding the mushroom liquor..hmmm I think you mean liquid.

    • Hellyloves2cook on May 26, 2012

      Great recipe and easy to follow. Liquor has several meanings and Jamie uses it in the right context. Liquid to which food has been added to or cooked in is indeed called liquor.

  • Pappardelle with mixed wild mushrooms

    • lorloff on March 30, 2015

      I totally agree a fantastic dish. I used olive oil instead of butter and finished will a really good olive oil and great lemon oil instead of lemons and it worked fabulously. Fresh mushrooms from the farmers market were perfect and even added some baby spring greens. It will become a weeknight go to for us too!

    • imaluckyducky on December 13, 2013

      Pg 56. This is great! Use a mix of whatever mushrooms you find. If you have fresh pappardelle on hand, this dish seriously takes maybe 15 minutes with prep. With dried pasta it takes about 20-25 minutes. This is one of my go-to weeknight "date night" dinners because it plates beautifully, allows me to spend less time in the kitchen/more time cuddling, and tastes great with a salad on the side and a glass of wine.

  • Buttered taglierini with seared scallops, white wine, chilli and parsley

    • fprincess on March 27, 2011

      Super simple and tasty.

  • Ravioli with prosciutto, sun-dried tomatoes, basil and mozzarella

    • Charlotte_vandenberg on May 10, 2017

      Nice recipe, mozzarella, prosciutto, basil and sundried tomatoes are always a good idea.

  • Spicy squash, basil and ricotta tortellini with crispy herbs

    • ithyt on September 24, 2015

      6.13 Yummy - would make a great entrée if required and have lots of time to prep.

    • wester on September 03, 2010

      This is a LOT of work, but worth it. Lovely combination of flavours. Vegetarian, too.

  • Farfalle with a quick tomato sauce

    • wester on September 03, 2010

      I already made my tomato sauce like this before I got the book, it's quite basic. But if you don't know yet how to make a good quick sauce from fresh tomatoes, this will help you.

    • fprincess on March 18, 2011

      Nice shortcut. Basic but it works if you don't have a lot of time.

  • Pan-seared scallops with crispy bacon and sage, green lentils and green salad

    • Allie80 on April 20, 2019

      We gave this 9/10: * Easy to follow recipe, with no complicated or ‘cheffy’ techniques * Nice balance of flavours and textures, go easy on the salad dressing * Great way to showcase beautifully fresh scallops so be sure to find a good local fishmongers if you can * This way of cooking Puy lentils will become a staple recipe for us, I’ve always felt Puy lentils were a bit overrated and never really understood what all the fuss is about. However, having braised them in the oven rather than cooking in a pan on the hob has opened my eyes! These were deliciously soft and moreish. The flavours were nicely balanced and, despite my initial concerns, the rosemary was not overpowering. I took the leftovers to work on Monday with some chicken and they were also delicious when cold.

  • Fast-roasted cod with parsley, oregano, chilli and lime

    • Zosia on February 15, 2019

      Easy and flavourful. It didn't develop much colour on the top in my oven but 1 minute under the broiler fixed that.

  • Pan-fried fillet of cod with parsley, capers and brown butter

    • valtaylor on May 03, 2014

      May 03, 2014 This tasted better than I thought! I used a non-stick pan to pan fry the cod - I knew it was mistake! No crust on the fish but overall the meal tasted good.

  • Tray-baked salmon with olives, green beans, anchovies and tomatoes

    • Zosia on June 05, 2014

      Quick and easy recipe with loads of flavour - perfect for a busy weeknight. I used cod which worked very well with the other ingredients.

    • fprincess on October 28, 2010

      Great flavor combination and very easy to make.

    • aargle on July 22, 2013

      I love this recipe - so easy fast and delicious

  • Pork chops with thyme, lemon and pesto

    • debkellie on March 18, 2014

      Probably wouldn't bother with the pesto next time. The marinade for the chops was flavoursome enough. I substituted lemon thyme for thyme.

    • L.Nightshade on March 13, 2011

      Very nice. We used the grill pan, did not scrape the marinade off. I made the pesto, close to Jamie's recipe, but couldn't imagine pesto with 1/4 clove garlic (I kept thinking maybe he meant 1/4 head of garlic, but no). I used one clove, less than I usually use. I did add the optional lemon squeeze, which I've never done in pesto before, and I thought it struck a nice harmony with the lemon zest in the marinade. Served the chops with olive bread and a salad. I think that garlic mashed potatoes would go well with the chops.

    • wester on September 20, 2015

      Very flavorsome, with or without pesto.

    • restio on November 18, 2017

      Delicious - a very good technique for pork chops. Pesto was nice, but not necessary, addition.

  • North African lamb with chilli, ginger, chickpeas and couscous

    • Eurydice on March 09, 2010

      Jamie and lamb do it well again

    • jowiltshire on July 21, 2011

      Big strong flavours. Well worth making the spicy couscous to go with it.

  • Roast leg of lamb with anchovies and rosemary

    • fprincess on October 28, 2010

      The anchovies blend and add a complex flavor to this dish (no fishy note!)

  • Roast leg of lamb with rosemary and garlic

    • fprincess on November 06, 2010

      Classic flavor combination

  • Roast leg of lamb with pancetta, sage and rosemary

    • fprincess on October 28, 2010

      This is great with an infusion of flavors directly into the leg.

  • Spiced slow-cooked lamb shanks

    • k.a.g on June 17, 2013

      Far and away my favourite lamb shanks preparation. The gentle cooking in the oven allows for a decent amount of flexibility, I find - easy to just switch off the oven and let the meat stay warm in there until you're ready to eat. The flavours of this dish are superb. Brilliant with creamy, slow-cooked polenta.

    • Eurydice on March 04, 2010

      Perfect food for winter nights

  • My perfect roast chicken

    • wester on September 03, 2010

      I don't roast whole chickens that often, but if I do I will probably use this recipe. It's a classic, and rightly so. I do prefer not to use parsley, as that has a tendency to become bitter when heated.

    • fprincess on October 28, 2010

      Inserting butter and herbs directly under the chicken skin before roasting was a revelation for me.

    • imaluckyducky on December 13, 2013

      Pg. 120 This was one of the first cookbooks I tried out and bought when I started cooking over a decade ago. This recipe is responsible for making roast chicken less-scary (before I thought it took lots of work), and his suggestion to put herbs under the skin goes a long way to flavor the meat. In fact, that technique I use in almost all my roasted chicken dishes even if it's not called for. The chicken comes out juicy, the skin is crisp, and the flavor is dynamite.

  • Fragrant green chicken curry

    • fprincess on October 28, 2010

      A good use for leftover chicken. The sauce tastes great.

    • k.a.g on June 16, 2013

      This should probably be called 'chicken with lime and some Asian flavourings' rather than posing as a green curry... But chicken with lime is still tasty! I just threw the curry paste ingredients into the food processor with minimal preparation (peeled garlic and ginger etc) and it worked fine, with the exception of the coriander seeds, which probably should actually be ground first as Jamie requests. That made it a pretty quick and easy meal for a weeknight. I served it with fresh rice noodles and lots of steamed green veg - a good combination.

  • Pot-roasted guinea fowl with sage, celery and blood orange

    • Breadcrumbs on March 07, 2011

      p. 126 -This is a wonderful dish. The gravy made from pan juices and stuffing is scrumptious. The blood oranges we so sweet and juicy their delicate flavours infuse the meat w a subtle citrus flavour and the fragrant thyme just added to our overall delight with this dish. Like many of the other JO recipes I’ve tried this month, prep for this one is pretty straightforward Essentially you stuff your hens, brown them and then finish in the oven. Finally, pan gravy is made from the drippings, stuffing and wine. A pan suitable for roasting is heated then olive oil is added so you can cook the hen until golden on all sides. The hen turned a beautiful golden very quickly. In oven, my pan never dried out but I did top up wine as suggested. No additional wine was needed to make gravy.This was a perfect Sunday roast, a winning combination of flavours that come together, with so little effort, to produce a truly wonderful meal. Photos here: http://chowhound.chow.com/topics/769188#6360079

    • wodtke on June 07, 2014

      I didn't much care for this. The bird was a bit overcooked -- not too seriously -- at the time and temp called for. I also found the instruction to keep moistening the pan with splashes of wine as you brown the bird to be more than odd. It's a very early Jamie recipe, and maybe he hadn't quite figured things out. The recipe is online at http://www.foodnetwork.com/recipes/jamie-oliver/pot-roasted-guinea-fowl-with-sage-celery-and-blood-orange-recipe.html

  • Pot-roasted rabbit with rosemary, thyme, sage and lemon

    • blings on July 01, 2012

      This is a lovely recipe, very easy and a great dish to do if you have not cooked rabbit before. For best results use a shallow dish so the rabbit does not sit on top of each other and only cook for the 10 mins he suggests. The Roasted Red Onion with Thyme and Butter as a suggested accompaniment was lovely also.

  • Meatballs

    • fprincess on October 28, 2010

      My husband who is of italian descent thought that these were mediocre. I like Marcella Hazan's recipe much better.

    • wester on September 28, 2013

      A nice basic recipe.

    • restio on November 18, 2017

      I thought these were delicious. My husband was not a fan of the mozzarella but my son and I loved it. I don't know Marcella Hazan but now I want to try her recipe as well based on what fprincess said!

    • ithyt on September 24, 2015

      5.14 Didn't add optional - scrummy.

  • Pan-cooked artichokes with lemon, thyme and garlic

    • fprincess on April 07, 2011

      This is a good one. Once you've prepared the artichokes, it's ready in 15 min. I used lemon confit instead of the zest & juice and it's was very flavorful.

  • Parmesan and truffle mash

    • L.Nightshade on June 04, 2011

      I made this to balance the sharper tastes of the Sicilian roasted fish, reviewed above. It's just regular mashed potatoes with added parmesan and truffle oil. I also drizzled a small amount of truffle oil after plating. Very yummy. I bought extra potatoes and made a larger amount than we required, with the idea of crisping them up in a skillet and adding them to a frittata in the morning. No luck, not a bite of potato left over. It's nice to have a good old fashioned comfort food with a little upgrade. Of course, I could probably eat clay with truffle oil on it.

  • Steamed asparagus with lemon and anchovy butter

    • fprincess on March 18, 2011

      I liked the flavor boost from the lemon & anchovy butter.

  • Stir-fried Chinese greens with ginger, oyster and soy sauce

    • fprincess on April 21, 2011

      This is tasty and simple. I liked the combination of soy sauce with lime & ginger.

    • wester on September 03, 2010

      A nice and simple way to prepare bok choi and those other greens you don't really know what to do with. Nice and light, with a clear 'Chinese' flavor. I also added some diced chicken right at the beginning to make it more substantial. This worked well.

    • imaluckyducky on December 13, 2013

      Pg 147 I have this nasty habit of getting super excited by baby bok choi and other cool-looking greens at the farmer's market/grocery store/Korean mart, buying a few bags full because, darnit, I'm going to eat GREENS this week, only to proudly march home and realize I (still) have no idea how to make greens taste as exciting as they look. This recipe has saved me on more than one occasion because it;s simple and quick, but very flavorful. I frequently plop this on whatever grain I have made and some dry-fried marinated tofu. If you're like me and sometimes do weird things with leftovers for breakfast, you'll be happy to know that they taste great with poached/fried/soft boiled egg or two on top. The greens keep well for the next-days lunch, and they also taste good straight from the fridge.

    • ithyt on September 24, 2015

      9.13 Scrummy - just don't overcook.

  • Spicy roasted squash

    • restio on November 18, 2017

      Lazily, I used precut butternut. I am sure this is nicer if you include the skins. Not totally convinced by the fennel seeds, but then I am not a big fan of aniseed.

    • Barb_N on December 07, 2014

      Mfto- I heard a tip for safely cutting butternut squash. Prick it with a fork and microwave it for @2 minutes then let cool. This will loosen the skin making it easier to peel. Once it is peeled it is easier to cut. I have done it this way for years. Otherwise my husband insists on cutting it so we don't have to make a trip to the Emergency Room.

    • ithyt on September 24, 2015

      5.13 Delish and versatile.

    • mfto on November 25, 2014

      p 148 This is so easy and so delicious. Use a 2 to 3 lb butternut squash. Cutting the squash is the dangerous part for me. I followed Jamie's cutting instructions but as he says you can hack any way you please. Unfortunately my squash was too young and wasn't sweet but the flavoring was great. He says you can also use acorn squash. I have made this twice now and am thinking of trying the spices on sweet potato. My husband really like this and he is not an easy sell.

    • wester on September 03, 2010

      If you've never roasted squash, this is a very good recipe to start with. It's simple and it's very tasty.

    • fprincess on January 28, 2011

      Simple and tasty.

  • Roasted red onion with thyme and butter

    • wester on September 03, 2010

      Very simple, very tasty. I also like to put some parboiled potatoes (boiled 10 to 15 mins) in with this. I thought the roasting time given was a bit short.

    • imaluckyducky on December 13, 2013

      Pg. 153 Made these last night to go with a pork roast. Luckily, my partner loves cooked onions (my mother's response when she heard what I was planning: "who thinks to eat straight up onions as a side dish?"). Simple, easy, tasty. I agree with the other poster that I think the roasting time was a bit short, but I think that may have something to do with how truly vague measuring an onion as "medium" or "large" is (I can frequently only find red onions that are larger than my fist). I'll probably boost up the temp to 425 next time I make this.

  • Cranberry beans with olive oil and lemon juice

    • Eurydice on March 04, 2010

      Borlotti beans to me

  • Green lentils braised with rosemary and garlic

    • fprincess on November 10, 2010

      Simple. Seasoning at the end is essential, especially the red wine vinegar.

    • wester on September 03, 2010

      Nice & classic.

  • Black-eyed peas with spinach and balsamic vinegar

    • wester on September 03, 2010

      Nice and different. I thought it was best cold.

  • Basic risotto recipe

    • imaluckyducky on December 13, 2013

      Pg 170 One of the first recipes I tried when I initially got into cooking a decade ago, and still my go-to for risotto, although I have it memorized by now. This recipe gets five stars because it's a fool-proof master recipe for that is well-written and very descriptive on what you need to look for at the different stages of cooking risotto. It gave me correct and tasty results back then as a novice, and I often send this to friends and family members when they want to learn how to make risotto. With this as a base you honestly have the ability to take this recipe to dozens of combinations.

    • ithyt on September 24, 2015

      4.14 Needed extra stock - 1 cup. Yummy - had with Spicy Squash. 3.15 Mushroom - scrummy.

    • Zosia on May 25, 2014

      Very good risotto recipe, more flavourful than some with its use of shallots, garlic and celery. Next time I'll try it with the suggested vermouth (instead of white wine). Makes a huge amount, easily enough to feed 8.

  • Cranberry bean, pancetta and rosemary risotto

    • VineTomato on August 08, 2017

      Not sure what a cranberry bean is, we used borlotti beans as listed in the book. Totally delicious, but much more suited as a winter dish. I made two pots, one with quorn veggie bacon for the hubby and one with pancetta for me. I actually think the veggie bacon was better! Will be making this one again as soon as the nights draw in!

    • restio on November 18, 2017

      Absolutely delicious - will make it again. It seemed like a lot of rosemary, but it worked beautifully. We used tinned borlotti beans and streaky bacon. I baked pancetta in the oven until it was crispy and topped the risotto with pancetta shards.

    • wester on September 03, 2010

      This was nice, but I had expected more with all Jamie's enthusiasm about the recipe. Maybe I used the wrong kind of beans, the Dutch translation says borlotti beans.

  • Mushroom risotto with garlic, thyme and parsley

    • fprincess on November 05, 2010

      Classic mushroom risotto. I use dry mushrooms from Trader Joe's when I don't have fresh ones on hand.

    • Eurydice on May 14, 2010

      Great comfort food. next time add some dried mushroom

    • imaluckyducky on December 13, 2013

      Pg 175 Very good results using fresh or dried mushrooms. I tend to use fresh and use closer to 12-16oz of mixed mushrooms (baby portobello and regular white button) because, well, I really like fungi and I still get sticker-shock over the prices of dried shrooms.

  • Spicy squash risotto with thyme and mascarpone

    • ithyt on September 24, 2015

      4.14 Substituted mascarpone with sour cream - scrummy - good kick - made heaps.

  • Minted asparagus and pea risotto

    • Zosia on May 25, 2014

      A perfect spring dish. I substituted fiddleheads for the asparagus, cooked them separately and added them just at the end to be heated through but otherwise followed the recipe. The risotto recipe that serves as the base has great flavour on its own; the addition of spring vegetables and mint makes it even better. I skipped the butter added at the end of cooking.

  • Steamed couscous infused with caraway and fennel seeds

    • ithyt on September 24, 2015

      9.13 Yummy - had with lamb stew but didn't steam - just added stock to pan and let sit.

  • Couscous salad

    • wester on September 03, 2010

      This is my favorite way of making couscous. It tastes so much fresher than steamed couscous, and there is no danger of overcooking it. It's very versatile too, you can use so many different ingredients once you get the hang of it. I usually make it without all the vegetables, or with just one vegetable.

  • Focaccia with basil and olive oil topping

    • Melanie on July 28, 2016

      The base is delicious but I think the topping would have worked better with a little more olive oil mixed through.

  • Focaccia with potato and rosemary topping

    • Melanie on July 28, 2016

      The base focaccia recipe is amazing and works really well with the potato topping.

  • Semifreddo

    • fprincess on March 18, 2011

      Good and feasible if you don't have an ice cream machine.

  • A spottier dick pudding

    • Eurydice on May 21, 2010

      Sorry Jamie. This is forgettable!

  • Chocolate, orange and nut steamed pudding

    • Eurydice on September 11, 2011

      Relatively? heart smart chocolate fix. Can substitute orange juice for milk in the sauce to enhance the choc/orange hit. A new Winter favourite!

  • Fruit crumble

    • wester on September 03, 2010

      So simple and so lovely. A real storecupboard recipe: with this recipe you can always make dessert. I always halve the amount of crumbs given. When making a rhubarb crumble, use a lot more sugar, about 8 to 10 tablespoons.

    • clkandel on August 29, 2016

      Simple and delicious. I've even used frozen fruit, but do drain off most of the liquid from thawing. If there is extra topping, it keeps great in the refrigerator for later use.

  • Short crust sweet pastry

    • mummybunny2005 on August 29, 2012

      This is my go-to sweet pastry recipe/method. I always make double the amount suggested and freeze the rest. It defrosts quickly and I love his method of slicing the pastry into thin rounds and pressing them into the tart pan. With that much sugar it would be difficult to roll out, though plenty of recipes expect you to!

  • Lemon and lime cream tart

    • fprincess on September 29, 2011

      I love lemon tarts and this is a nice version.

  • Baked chocolate tart

    • fprincess on September 29, 2011

      I haven't made this tart in a while but it's very nice. I typically use heavy cream or creme fraiche instead of the sour cream.

  • Simple chocolate tart

    • fprincess on September 29, 2011

      Very nice tart and simple too!

  • Pesto sauce

    • fprincess on September 29, 2011

      This just works!

  • Basic tomato sauce

    • Eurydice on May 23, 2010

      The best tomato sauce for pizza

    • fprincess on November 15, 2011

      A very nice tomato sauce, with a kick (thanks to the dried chillies).

    • ithyt on September 24, 2015

      5.14 Didn't add chilli for kids - scrummy.

  • Pappardelle with sweet leeks and mascarpone

    • wester on March 10, 2010

      Okay. Nice, but I know better ways to prepare leeks.

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  • ISBN 10 1401308236
  • ISBN 13 9781401308230
  • Published Sep 01 2005
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Hyperion Books
  • Imprint Hyperion Books

Publishers Text

Naked It's not him - it's the food! Jamie Oliver - a.k.a. the Naked Chef - is England's #1 bestselling food sensation, a charismatic, streetwise culinary wonder boy whose personality is as fresh and unpretentious as his cooking. In this extraordinary cookbook, Jamie takes all of the trade secrets he has accumulated since he started cooking at age eight and distills them into a refreshingly simple style that really works for people who are passionate about food, but don't always have a lot of time, money or space. Jamie has applied his strip it bare then make it work principle to all his meals - from salads to roasts, desserts to pastas - and has created a foolproof repertoire of simple, feisty, and delicious recipes that combine bold flavors with fresh ingredients. With more than 120 no-fuss recipes, this book, a sumptuous feast for the eyes as well as the stomach, is modern cooking at its best.

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