Naked Chef Takes Off
Author: Jamie Oliver
Now in paperback, the two cookbooks that introduced us to Jamie Oliver and his groundbreaking concept of paring down food to its bare essentials
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.
The Naked Chef, filled with more than 120 fuss-free recipes and with full-color photographs throughout, proves that even kitchen novices can make perfect foolproof roast chicken, homemade ravioli, five-star risotto, and a chocofreak's dream chocolate tart.
The Naked Chef is an international bestseller, and has sold more than 200,000 copies in hardcover in the U.S.
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.
Jamie Oliver started cooking at his parents' pub, The Cricketers, in Clavering, Essex, at the age of eight and has since become an international culinary superstar. He is now running Fifteen, one of the best restaurants in London and the subject of the television series Jamie's Kitchen. Jamie has written for The Times, as well as for GQ and Marie Claire magazines. He currently writes for Delicious magazine in the UK and Australia. His shows Oliver's Twist and The Naked Chef can be seen on Food Network. He also started and continues to be involved with the charity Cheeky Chops, which provides training and mentoring for disadvantaged young people, allowing them to follow their dreams and become chefs. Jamie lives in London with his wife, Jools, and their daughters, Poppy and Daisy.
Mollie Katzen
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.
Rolling Stone
Who's the hardest-working man in show business this year? We nominate 25-year-old British cook Jamie Oliver.
People
. . . charm shines even brighter than the glossy pictures . . . recipes for dishes like paparadelle with mixed wild mushrooms are clearly written.
Publishers Weekly
The young, hip Londoner (The Naked Chef) again brings his big personality to bear on cuisine that isn't "cheffy food, it's for normal people who want shortcuts and tips...." However, normal people may be put off by instructions as vague as the "2 good handfuls of arugula, 1 small handful of capers and 1 handful of anchovies" specified in the Slow-Cooked and Stuffed Baby Cherry Chilli Peppers. Also, simple recipes such as Crunchy Thai Salad are presented in descriptive text alone; ingredient quantities are left unspecified. Yet Oliver wields an adventurous hand in combining flavors, as with Monkfish Wrapped in Banana Leaves with Ginger, Cilantro, Chilli and Coconut Milk. Playful ideas also abound, such as Squashed Cherry Tomato and Smashed Olive Salad, in which the tomatoes are squashed by hand. On a more sophisticated note, there's Seared Scallops and Crispy Prosciutto with Roasted Tomatoes and Smashed White Beans. Oliver's Basic Bread recipe is adaptable enough for Chocolate Twister Bread, Pizzas and Chickpea Moroccan Flatbread. Desserts include Two-Nuts Chocolate Torte with almonds and walnuts and Cr?me Br?l?e The Way I Like It, which is only an inch thick with a thin layer of crisp caramel. Venting his youthful spirits, he even tells how to spike a watermelon with vodka to intoxicate your "mates." Agent, Borra Garson. (Sept.) Forecast: Already a popular Food Network host, Oliver airs new episodes this year in conjunction with the book. Naked Chef has 100,000 copies in print, and for its sequel, Hyperion plans a $100,000 marketing campaign, including a five-city tour and confirmed appearances on Rosie O'Donnell, Late Night with David Letterman and Entertainment Tonight. Last year, theauthor made People's "Sexiest Man Alive" list. Sales should be brisk. Copyright 2001 Cahners Business Information.
Library Journal
The title of Oliver's second book is apt indeed less than a year ago, the talented young British cook was unknown in this country. Now, however, with his own Food Network TV series and more than 100,000 copies of The Naked Chef in print, he's practically become a household name. ("Naked" refers to his style of cooking, "using the bare essentials of your larder and stripping down restaurant methods to the reality of home.") His new cookbook is, if anything, even more engaging than the first. It's not about "cheffy" food but simple but inspired recipes, presented with such charming enthusiasm that they are likely to lure even noncooks into the kitchen: Squashed Cherry Tomato and Smashed Olive Salad, Roasted Slashed Fillet of Sea Bass Stuffed with Herbs, and Chocolate Pots. Color photographs and a lively design further add to the book's appeal. Essential. Copyright 2001 Cahners Business Information.
Interesting textbook: Fourth Star or Complete Light Kitchen
Biker Billy Cooks with Fire: Robust Recipes from America's Most Outrageous Television Chef
Author: Bill Hufnagl
Each week thousands of viewers tune in to watch Bill Hufnagle (aka Biker Billy) roar around the kitchen in his black T-shirt and shades, tossing peppers over his shoulder and lobbing eggshells toward the trash. In this new paperback edition of his first book, Billy invites you to climb aboard for a culinary road trip as he gets the lead out with a sizzling collection of recipes for every meal of the day. These quick, full-flavored recipes are loaded with "fire" (a code word for some of the hottest peppers available), but Biker Billy's cuisine is not about torturing the tongue - instead he creates snappy, memorable dishes, such as Lucifer's Angel Pasta, Spanokopita Diablo, Stuffed Shells from Hell, Blender Blaster Pie, and others that provide a real adventure for the taste buds. Rounding out this unique cookbook is a liberal sprinkling of biker banter, motorcycle tips, and ultrahip photographs that bring the joy and gusto of the open road into your kitchen.
Table of Contents:
| Foreword | vii | |
| Preface | ix | |
| Introduction: How to Cook Like a Biker | 1 | |
| A Peek Behind the Dark Glasses | 5 | |
| Hot Peppers | 8 | |
| Glossary of Hot Peppers | 12 | |
| Biker Tips and Techniques: Hot Peppers and a Few Other Ingredients | 18 | |
| Biker Party Treats: Appetizers | 25 | |
| Salsas and Dips | 43 | |
| Condiments and Sauces | 59 | |
| Breakfast and Brunch | 69 | |
| Lunch and Other Handy Foods | 83 | |
| Soups | 103 | |
| Pasta and More | 115 | |
| Big Bikes: Main Dishes | 143 | |
| Sidecars: Side Dishes | 187 | |
| Biker Breads | 215 | |
| The Ride's End: Desserts | 233 | |
| Sources | 245 | |
| Index | 249 | |
| Acknowledgments | 259 |
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