"The Naked Chef" book review

Jamie Oliver, British Television Chef

The Naked Chef is a recent publication of recipes with new ideas, fresh herbs and simple, natural ingredients. The instructions are clear, the illustrations and photography entertaining and informative. Jamie Oliver is a rather young
chef, with cooking ideas for both the younger and experienced generation. The recipes are not complicated and appeal to the "fat conscious" gourmet generation. The presentations appeal to a generation which relishes the unique flavors and combinations of food which is nourishing, satisfying, simplistic and appealing.

Jamie Oliver introduces you to salads which include some unusual vegetables such as fennugreek (fennel), capers, young spinach, and root vegetables. Dressings combine balsam, white or red wine vinegars, mustards and lemon juice. Jamie Oliver illustrates step-by-step how to create your own pasta with recipes for herb pasta, red pasta, spinach pasta, pepper pasta as well as how to make pappardelle, tagliatelle, and taglierini like a professional. You can then top these home-made pastas with any number of tantalizing sauces and toppings.

   The fish presentations feature ingredients such as Italian cheeses, unusual lettuces, fresh herbs, olives, green beans and pine nuts. Meat, poultry and game inspire the usual cuts of meat like lamb with innovative ingredients from North Africa. Poultry includes chicken, duck, and guinea fowl.

   The conclusion to the book is a delectable combination of vegetables as natural as you can prepare them, then moves on to breads, and the all-time finale to any grand meal, dessert. The last chapter is a compilation of bouillons, a little of this and that and afterthoughts.

   Definitely worth your while, definitely worth your effort and definitely enjoyable recipes.

Buy The Naked Chef at Amazon now!

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