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The Naked Chef [Anglais] [Broché]

Jamie Oliver
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Descriptions du produit

Présentation de l'éditeur

Jamie Oliver's original and exciting first book, The Naked Chef.Britain's most exciting young chef, Jamie Oliver combines bold flavours and fresh ingredients within simple recipes. He is at the cutting edge of modern life and modern British cooking. This book has something for everyone - from those who want great food but want to keep it simple, to those who work for a living and don't have time to spend all evening cooking. The Naked Chef is all about giving people confidence and getting them to feel at ease in the kitchen, with the help of Jamie Oliver, even if they have never tried cooking before!'Simply brilliant cooking, and Jamie's recipes are a joy' Nigel Slater'There is only one Jamie Oliver. Great to watch. Great to cook' Delia Smith Jamie Oliver's career started as a chef at the River Café, where he was quickly spotted by the television company that made him famous as The Naked Chef. He has since published a huge range of bestselling cookery books, including The Return of the Naked Chef, Happy Days with the Naked Chef, Jamie's Kitchen, Jamie's Dinners, Jamie Does, Jamie's Ministry of Food, Cook with Jamie, Jamie at Home, Jamie's Italy, Jamie's Great Britain, Jamie's 30 Minute Meals and Jamie's 15-Minute Meals.

Biographie de l'auteur

Jamie Oliver started cooking at his parents' pub, the Cricketers, in Clavering, Essex, at the age of eight, and has gone on to work with some of the world's top chefs.He founded Fifteen restaurant in London and the associated charity, Fifteen Foundation, which continues to train disadvantaged young people to become chefs. There are now three other Fifteen restaurants in the world: Cornwall, Amsterdam and Melbourne. Jamie has also launched a chain of high street restaurants in the UK called Jamie's Italian.In 2005 Jamie led a campaign to improve the quality of school dinners in the UK and, through the Feed Me Better movement, caused the government to substantially change its policy towards school food.Jamie continues to write for publications in the UK and around the world, including his own magazine, Jamie Magazine. He lives in London and Essex with his wife, Jools, and their daughters, Poppy, Daisy and Petal

Détails sur le produit

  • Broché: 256 pages
  • Editeur : Penguin (28 janvier 2010)
  • Collection : PGMJ: COOKERY
  • Langue : Anglais
  • ISBN-10: 0141042958
  • ISBN-13: 978-0141042954
  • Dimensions du produit: 20,3 x 1,6 x 24 cm
  • Moyenne des commentaires client : 5.0 étoiles sur 5  Voir tous les commentaires (1 commentaire client)
  • Classement des meilleures ventes d'Amazon: 121.719 en Livres anglais et étrangers (Voir les 100 premiers en Livres anglais et étrangers)
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Commentaires client les plus utiles
5 internautes sur 5 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 De l'inspiration... et des résultats 20 novembre 2003
Format:Broché
Jamie Oliver est connu de tous en Angleterre par son style moderne et jeune qui contraste avec celui des autres "celebrity chefs". Tout le monde a vu les séries TV. Les recettes sont trÃs accessibles et faciles à réaliser, même si comme moi vous êtes débutants. Le résultat est plutÃ't incroyable et ce sans passer des heures aux fourneaux. Des saveurs méditerranéennes et orientales principalement, avec une pointe d'anglais pour bonne mesure. Par ailleurs, il passe extremement bien avec les hommes qui ont envie de se mettre a cuisiner sérieusement et impressionner.
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Commentaires client les plus utiles sur Amazon.com (beta)
Amazon.com: 4.6 étoiles sur 5  83 commentaires
76 internautes sur 78 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 No fuss, great fun and dead pukka 8 décembre 2000
Par A. Woodley - Publié sur Amazon.com
Format:Relié
For those of you unfortunate not to catch Jamie Oliver on the telly - then get the cookbook. If you've caught him on the Telly, then buy the cookbook anyway.
This book is the first of two he's written so far based on his cooking shows. The 'Naked' part of Naked Chef refers to the cooking. His style is to strip down recipes into simple, tasty, quick and easy food. The wonderful thing about the recipes is they are not only easy to follow but they are the basis for as many wonderful variations as you want to make. For instance, he has a basic bread recipe, but lots of great variations.
Once you have the basics it is easy to develop your own dishes too. His presentation is always simple and he has lots of tips for how to make things work. He covers a full range of meals from breakfast through to beverages and deserts so there is something for any time of the day.
I must say I also like Jamie Oliver for his casual style. He is without pretentions but the food that comes out of the kitchen is always fabulous, looks great, tastes gourmet, and is dead impressive. As Jamie says - its Pukka (translation - GREAT!)
116 internautes sur 123 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Tasty Recipes, But Not What I Usually Cook 1 avril 2002
Par Tuckerby - Publié sur Amazon.com
Format:Relié|Achat vérifié
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.
59 internautes sur 60 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Fantastic cookbook... 21 novembre 2000
Par Jack Dempsey - Publié sur Amazon.com
Format:Relié
The caption above this review sums it up fairly well. Simply put, this is a terrific addition to your cookbook library. Why? Well, in a few main points, because:
Easy, very accessible recipes. Practicality is the cornerstone of much of Oliver's recipes. You won't find overly difficult or complex recipes here. Very easy-to-do, simple-to-follow approaches. Very easy to find ingredients. At the same time, taste and presentation are not sacrificied either. The recipes are simply delicious. Very important. By comparison, everything that Bittman tried to achieve in the "Minimalist" cookbook is acheived and far surpassed by Oliver.
Thoroughly enjoyable text. Oliver is very funny. His humor and wit come across strikingly well. His stories are personal as well. His writing makes for simply enjoyable reading. Quite a bonus when it comes to cookbooks.
Very nice graphics and layout. The photographs are beautiful, and the design that went into the publishing of this book is top of the line. Very good.
Also a plus, more so for novice chefs (or beginners), is the inclusion of many helpful tips and pointers. Oliver puts in his two-cents worth on what to look for in "staples" or the basics of cooking. Anything from raw ingredients, to cooking utensils. Nice to have and refer to when/should the need strike you.
VERY WORTH having this text in your kitchen. You will enjoy it and value it. You and yours will also reap the benefits of this text by way of some outstanding recipes.
Enjoy!
47 internautes sur 48 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 A new, simple way of cooking 17 avril 2002
Par Britt Arnhild Lindland - Publié sur Amazon.com
Format:Relié
I have cooked all my life. As a girl I loved to help my mum, and then when I married and got four kids there were always someone to cook and bake for. And there still is.
Living in Norway I am used to make most of the food from scratch, and to bake most of the bread and cakes we eat. I also have inherited alot of recipes from my mother, my grandmothers, and (some of the best ones) from my father-in-law.
Of course I thought I knew everything there was to know about making tasty food in my kitchen:-) Then my husband got The Naked Chef for Christmas. I had seen a few of Jamie Olivers television programs and was interested in the book. And after having read a few pages I was hooked.
Jamie Oliver has a very simple, fresh way to cook. There is nothing difficult, no dishes with too much preparations (at least he tells us so). Still the food he is making is so good, so tasty, and looks so elegant. Take his bread recipes for instance. He starts with the same ingredients for all his different sorts of bread, then, "simsalabim", he does a little trick, and you have a totally different bread.
I celebrated my birthday as an Italian party the other night, and his Focaccias and Ciabattas are the most delicious ones I have tasted (exept from the fresh ones bought in Iatky of course).
I still have alot to try from his book, and look forward to great hours in my kitchen, in Jamie's company.
Britt Arnhild Lindland
37 internautes sur 38 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 "Stripping down cooking to the bare essentials" 13 septembre 2000
Par Dr. Eileen Magnello - Publié sur Amazon.com
Format:Relié
Jamie Oliver is, without doubt, one of London's most innovative,
exciting and unpretentious chefs and is on his way to becoming
Britain's favourite cookery book writer, now outselling Delia Smith's
cook books (who has reigned as Britain's favourite cook for 25
years). Jamie first began to cook when he was eight years old in his
parents' pub in the picturesque village of Clavering near Saffron
Walder in north Essex. He trained at Westminster Catering College in
London and became very interested in learning about Italian food. He
first worked at Antonio Carluccio's Neal's Street Restaurant in Covent
Garden, London and stayed for one year before going to Rose Gray's and
Ruth Rogers' River Café restaurant in Hammersmith, west London. The
BBC first noticed Jamie when they were filming a television series of
cooking show at the River Café. After he began to talk about cooking
with the "bare" essentials, they gave him the epithet,
"The Naked Chef" and so a cookery show was born.
The
Naked Chef is a distillation of workable (primarily) Italian
influenced recipes that can turn any reluctant home cook into a
serious foodie. His method of "stripping down restaurant methods
to the realties of home" has had enormous appeal to everyone
trying to cook good food at home. Jamie's style of writing is
approachable and he communicates in a language that is relaxed and
informed, while constantly guiding the wary cook.
The book is dived
into 13 sections covering herbs and spices, soups, salads, fish, meat,
poultry, vegetables, breads,pulses, pastas, risotto and desserts. His
final chapter is a miscellaneous collection of helpful hints and
recipes such as clarifying stock. He gives a new twist to old
favourites and has updated the old-fashioned English Pease Pudding by
adding garlic, shallots and fresh herbs to the dish. His Perfect Roast
Chicken, which is infused with a variety of fresh herbs, olive oil and
lemon has been reprinted in various British food and women's
magazines. Despite the many variations of risotto, he manages to come
up with new variations on an old theme: his spicy squash risotto with
fresh thyme and mascarpone is a terrific accompaniment to his Skate
Wings with prosciutto, capers and lemon. If you liked the recipes in
The Naked Chef, you will want a copy of The Return of the Naked
Chef....
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