The Naked Chef

I love the cookbook, but it is used which is why I gave it a three star instead of five. There are places in the book where food has been splattered and the jacket of the book is creased as it is when it has been used or stored. I have reread the description and am still unable to find where it says I am purchasing a used book.As for the contents of the cookbook, I have enjoyed reading it so far and look forward to trying some of the recipes. They are written in easy simple terms.

I bought this book after discovering the television show and reading the enthusiastic reviews. The recipes taste great and leave your kitchen smelling heavenly. The instructions are clear, although occasionally, Jamie neglects to define specific terms such as "sweating" vegetables, and often uses imprecise measurements (i.e. "handfuls"). Being petite, my hand almost certainly holds less than his, but this is a minor point. If you don't use fresh herbs already, Jamie will quickly convert you.Jamie states at one point that the book represents what he likes to cook. Unfortunately, the recipes do not reflect what I like to cook, and given a second chance, I would not buy this book again. The following information is not meant as criticism, but as a guide to help you determine if these recipes are for you.You will find few stews, casseroles, or meats cooked in a sauce in this collection. Most of the meats are roasted with herbs, and three-quarters of the dishes use red meat (mostly lamb). The seafood section, while offering a variety of fish, contains only two shellfish recipes. The pasta section emphasizes fresh, homemade noodles with light sauces or filled pastas such as ravioli and tortellini. You will not find any recipes for lasagna, cannelloni, or other baked dishes. The grain chapter consists only of risottos and couscous, and the legume section mostly of seasoned beans or lentils meant as side dishes. The desserts consist primarily of steamed puddings, tarts, and an ice cream-like concoction called semifreddo. Alas, no cookies or cakes!Some of these dishes are too time-consuming or fattening for me to make on a regular basis, despite their deliciousness. Others are simply not what I prefer to eat--I'll take Coq au Vin over herb-roasted chicken any day. Decide for yourself if this book offers the kind of recipes you want.

Recently, a friend asked me if any books had changed my life in the past year or so. I thought for awhile, and responded, "Why, yes, I guess you could say 'The Naked Chef' has changed my life. Now, I love to cook!"What I love about these recipes, besides that they're delicious, is that there isn't a lot of fussiness: no exact measurements (except for the baking recipes, of course), no tricky little "tie each noodle in a bow" steps, no sinks full of dirty pots and pans (many of the recipes are "one-dish").This cookbook also possesses a couple of attributes that make meal planning easy: great photographs, and an extensively cross-referenced index. I now own all 4 of Jamie Oliver's cookbooks. (...)

I just purchased both this and Jamie's second book, The Naked Chef Takes Off. I'm a beginning cook, but I love this book. The ingredients are easily found at the local market and the recipes are not overly complex. The author is careful to explain the reasoning behing certain steps, which is very helpful if you're a beginner (although a friend who is a much more experienced cook also finds the recipes delightful - I can't imagine anyone becoming bored with these dishes). Jamie has a talent for writing as he speaks, which makes the book very enjoyable to read. The few recipes I've tried turned out very well; I'm looking forward to trying others.

While the book is a great companion to Oliver's entertaining TV cooking show, the recipes themselves could use a little work. Either he hasn't described the process clearly enough, or the recipes aren't fully formed. A perfect example is the simple roasted chicken. First, you have to figure out exactly what he's asking you to do. Once you get the fresh herbs stuffed into the chicken and pop it into the oven, you're tantalized by the incredible smell. But when the chicken comes out, the flavor is disappointing and even unappealing. Some of the herbs he suggests using leave a nasty, bitter taste. Others simply leave no taste.The recipes in the book give the experienced cook some interesting starting points to jump from, but I think the mixed results might leave a more inexperienced cook discouraged.

Love all of Jamie's books.

nice

Love Jamie. Healthy, vibrant and very easy to adjust to your own tastes. Good for inexperienced cooks, as the directions are easy, but good for more experienced due to their adaptability to personal tastes.

Personally I dislike Jamie Oliver, but this first book of his remains inspirational (despite his 'Mockney' slang) with ideas as fresh then as they remain today. I bought The Naked Chef pre-used, but in vgc and am very pleased with my purchase and seeing it back on the shelf since the last cookbook got lost in our house move.

Well I don't know why I thought he would be. Perhaps I was supposed to be naked when I cooked with it.A young boy, pukka meals, easy chicken easy this bish bash bosh.Superb. Buy it, make them, eat up

Really only wanted this for the Simple Chocolate Tart recipe but looking forward to trying some others. It is a bit dated though.

Good value for price. Not many different or inspiring recipes.

Having been bored with cooking for myself, being a recent widow, Jamie Oliver`s TV programmes have inspired me into giving dinner parties again which is why I have both of his books. I like his simplicity & figured if he can do all this in a half-hour prog. I can surely do the same in just a little longer. I have tried more than seven so far this month and one comment from my guests "That was a cracking meal!"- to the carpaccio of beef. And the tray-baked pork chops - absolutely mouthwatering - from my daughter & son-in-law who are both top chefs. What more can I say- I rave about the lad!