Naked Its not himits the food! Jamie Oliver, a.k.a. the Naked Chefis Englands #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 dont always have a lot of time, money, or space. Jamie has applied his strip it bare then make it work principle to all his mealsfrom salads to roasts, desserts to pastasand has created a foolproof repertoire of simple, feisty, and delicious recipes that combine bold flavours with fresh ingredients. With more than 120 fuss-free recipes, The Naked Chef, a sumptuous feast for the eyes as well as the stomach, is modern cooking at its best.
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There are a few British television chefs, such as Delia Smith and Nigel Slater, who know exactly what viewers want. They cook food that is simple to prepare but looks and tastes delicious. That's probably the reason why the BBC appointed Jamie Oliver as the presenter of its series The Naked Chef (which airs on the Television Food Network in the U.S.). A working chef at London's celebrated River Café, Oliver cooks simpler versions of the fare you would find on the restaurant's menu. It's basically modern Italian food using ingredients that 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 or time-consuming processes. In the book you'll find suggestions for ingredients to keep in your larder (pantry) 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 dry beans 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 a half-hour preparing meals and is not willing to compromise on innovation or taste. --Dale Kneen, Amazon.co.ukFrom the Publisher :
This is the American edition of the #1 bestselling English sensation by Jamie Oliver. With more than 120 fuss-free recipes, Jamie adapts his favorite culinary masterpieces for American home kitchens with easy-to-follow techniques and ingredients that are widely available. 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. At the same time, he avoids culinary jargon and any complicated, time-consuming process that isn't justified by the end result.This is a book that will appeal to everyone.
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Description du livre Boston, Massachusetts, U.S.A.: Hyperion Books, 2000. Hardcover. État : New. Etat de la jaquette : New. Language: eng Language: eng Language: eng Language: eng Language: eng Language: eng 13125. N° de réf. du libraire Y-30
Description du livre Hardcover. État : BRAND NEW. BRAND NEW. Fast Shipping. Prompt Customer Service. Satisfaction guaranteed. N° de réf. du libraire 0786866179BNA
Description du livre État : Brand New. Book Condition: Brand New. N° de réf. du libraire 97807868661751.0
Description du livre Hyperion, 2000. Hardcover. État : New. N° de réf. du libraire DADAX0786866179
Description du livre Hyperion, 2000. Hardcover. État : New. Never used!. N° de réf. du libraire P110786866179