The Naked Chef Takes Off

by Jamie Oliver

ISBN-10: 1401308244
ISBN-13: 9781401308247
Region: British
Publisher: Hyperion
Publication Date: August, 2005
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Recipe Index

Recipesort icon Page Rating
A Kinda Portuguese Custard Pie 247
0
Asian Infused Tuna 51
0
Asian Marinade 194
0
Bacon Sarnie My Stylie 25
0
Baked Beetroot with Balsamic Vinegar, Marjoram and Garlic 216
0
Baked Carrots with Cumin, Thyme, Butter and Chardonnay 219
0
Baked Endive with Thyme, Orange Juice, Garlic and Butter 201
0
Baked Fennel with Garlic and Vermouth 202
0
Baked Jerusalem Artichokes, Breadcrumbs, Thyme and Lemon 208
0
Baked Trout and Potatoes with a Crème Fraîche, Walnut and Horseradish Sauce 163
0
Banana and Honey Smoothie 272
0
Basic Bread Recipe 222
0
Basil, Balsamic Vinegar and Pine Nut Dressing 80
0
Beef Tomatoes, Basil, Ham and Mild Cheese on Thick Toast 30
0
Bellini 267
0
Black Olive Tapenade 42
0
Blackberry and Pineapple Smoothie 272
0
Blackened Marinated Peppers 45
0
Blackened Sweet Aubergine 42
0
Blinding Pasta Recipe 98
0
Botham Burger 196
0
Braised Five Hour Lamb with Wine, Veg and All That 174
0
Braised Pigeon Breasts with Peas, Lettuce and Spring Onions 189
0
Caipirinha 268
0
Cajun Spicy Rub 195
0
Campari and Passionfruit Sorbet 261
0
Caramel 248
0
Celery, Celeriac, Parsley and Pomegranate Salad 77
0
Chicken Stock 275
0
Chickpea Moroccan Flatbread 235
0
Chocolate Pots 242
0
Chocolate Twister Bread 226
0
Coriander and Crème Fraîche Dressing 80
0
Couscous with Grilled Summer Vegetables and Loadsa Herbs 60
0
Creamed Horseradish 278
0
Crème Brûlée the Way I Like It 251
0
Crunchy Thai Salad 67
0
Daiquiri Natural 268
0
Dry Martini 266
0
Fantastic Fish Pie 159
4.666665
Fantastic Roasted Chicken 184
0
Farfalle with Broccoli, Anchovies and Chilli 131
0
Farfalle with Savoy Cabbage, Pancetta, Thyme and Mozzarella 133
0
Fennel Seed, Thyme and Garlic Rub 195
0
Figs, Honey and Ricotta 28
0
Fish Stock 275
0
Fragrant Thai Broth 93
0
Frothy Malteser Milk 271
0
Fruit Loaf 228
0
Garlic Aïoli 276
0
Gennaro Bread 231
0
Good Old Mashed Veg 215
0
Grilled Butterflied Sardines 48
0
Grilled Swordfish, Green Beans and Spicy Tomato Salsa 164
0
Homemade Yoghurt 35
0
Hot and Fragrant Rub 195
0
I-Thai Fried Tortellini of Chicken, Ginger, Water Chestnut and Lemon Grass with Dipping Sauce 122
0
Linguine Puttanesca 130
0
Linguine with Pancetta, Olive Oil, Chilli, Clams and White Wine 128
0
Maltesers and Ice-Cream 258
0
Marinated Anchovies 48
0
Marinated Olives 45
0
Marinated Squid with Chickpeas and Chilli 49
0
Mary’s Saturday Soup and Dumplings 86
0
Midnight Pan-Cooked Breakfast 27
0
Minted Bread Sauce 278
0
Mixed Leaf Salad with Mozzarella, Mint, Peach and Prosciutto 68
0
Mojito 269
0
Monkfish Wrapped in Banana Leaves with Ginger, Coriander, Chilli and Coconut Milk 149
0
Mozzarella and Grilled Chilli Salad 56
0
Mozzarella, Prosciutto and Basil Pizza 232
0
Mushroom, Mozzarella, Thyme and Spicy Sausage Meat Pizza 232
0
Mustard and Herb Vinegar Dressing 81
0
Old Fashioned 267
0
Olive Oil and Lemon Juice Dressing 81
0
Olive, Tomato, Rocket, Parmesan and Mozzarella Pizza 232
0
Orange and Polenta Biscuits 241
0
Pan-Toasted Almonds with a Touch of Chilli and Sea Salt 39
0
Paneer Indian Cheese 190
0
Pappardelle with Rabbit, Herbs and Cream 105
0
Pappardelle, Spicy Sausage Meat and Mixed Wild Mushrooms 107
5
Party Cake 254
0
Peter’s Lamb Curry 190
0
Pineapple and Grapefruit Frappé 261
0
Pizza Base 232
0
Potato and Jerusalem Artichoke Soup with Thyme, Mascarpone and Hazelnuts 85
0
Prawn and Pea Risotto with Basil and Mint 143
0
Pukkolla 32
0
Raspberry and Strawberry Smoothie 272
0
Ravioli of Creamed Ricotta, Toasted Pine Nuts, Parmesan and Loadsa Herbs 116
0
Ravioli of Minted Asparagus with Potatoes and Mascarpone 114
0
Return of the Risotto 134
0
Risotto of Radicchio, Smoky Bacon, Rosemary and Red Wine 144
0
Roast Loin of Pork with Peaches 172
0
Roasted Fillet of Beef Rolled in Herbs and Porcini and Wrapped in Prosciutto 186
0
Roasted Hamilton Poussin Wrapped with Streaky Bacon and Stuffed with Potatoes and Sage 183
0
Roasted Slashed Fillet of Sea Bass Stuffed with Herbs, Baked on Mushroom Potatoes with Salsa Verde - à  la Tony Blair 156
0
Roasted Sweet Garlic,Thyme and Mascarpone Risotto with Toasted Almonds and Breadcrumbs 137
0
Rosemary, Garlic and Lemon Marinade 194
0
Salad of Boiled Potatoes, Avocado and Cress 71
0
Salad of Marinated Charred Squid with Cannellini Beans, Rocket and Chilli 74
0
Salmon Fillet Wrapped in Prosciutto with Herby Lentils, Spinach and Yoghurt 168
0
Salsa Verde 277
0
Salted and Spiced Prawns 49
0
Seafood Broth, Ripped Herbs, Toasted Bread and Garlic Aïoli 90
0
Seared Carpaccio of Beef with Chilli, Ginger, Radish and Soy 179
0
Seared Carpaccio of Beef with Roasted Baby Beets, Creamed Horseradish, Watercress and Parmesan 176
0
Seared Encrusted Carpaccio of Beef 175
0
Seared Scallops and Crispy Prosciutto with Roasted Tomatoes and Smashed White Beans 160
0
Sheila’s Pudding 252
0
Slashed Cheese, Chilli and Paprika Flatbread 236
0
Slow-Cooked and Stuffed Baby Bell Chilli Peppers 46
0
Smashed Courgette Paste 43
0
Smashed Spiced Chickpeas 40
0
Smoothies 272
0
Spaghetti with Anchovies, Dried Chilli and Pangritata 126
0
Spaghetti with Olive Oil, Garlic, Chilli and Parsley 125
0
Spaghetti with Red Onions, Sun-dried Tomatoes, Balsamic Vinegar and Basil 125
0
Spaghetti with Squashed Olives, Tomatoes, Garlic, Olive Oil and Chopped Rocket 124
0
Spinach and Porcini with Rosemary and Lemon 211
0
Spring Onions, Sweet Peas, White Wine and Spinach 212
0
Squash, Parma Ham Hock, Sage, Onion and Barley Broth 89
0
Squashed Cherry Tomato and Smashed Olive Salad 58
0
Steamed Spinach with Coconut Rice 212
0
Stracci with Gorgonzola, Mascarpone, Marjoram and Walnuts 104
0
Stracci, Spicy Aubergines, Tomatoes, Basil and Parmesan 103
0
Strawberries Marinated in Balsamic Vinegar 256
0
Sweet Cherry Tomato Dressing 81
0
Tagliatelle with Saffron, Seafood and Cream 108
0
Tagliatelle with Tomato Sauce, Spinach and Crumbled Ricotta 110
0
Thai Dressing 80
0
The Simplest Spinach with Nutmeg and Butter 211
0
Tom Collins 266
0
Tomato Salsa 277
0
Tortellini of Ricotta, Lemon, Parmesan and Sage Butter 120
0
Tray-Baked Cod with Runner Beans, Pancetta and Pine Nuts 150
0
Tray-baked Field Mushrooms Studded with Garlic and Rubbed with Butter and Pounded Thyme 205
0
Tray-Baked Pork Chops with Herby Potatoes, Parsnips, Pears and Minted Bread Sauce 180
0
Two-Nuts Chocolate Torte 245
0
Vegetable Stock 276
0
Warm Salad of Winter Leaves, Bacon and Jerusalem Artichokes 63
0
Watercress, Rocket, Sweet Pear, Walnut and Parmesan Salad 64
0
Watermelon Vodka 270
0
White Risotto with Lemon Thyme, Sliced Prosciutto, Pecorino and Crumbled Goat’s Cheese 138
0
Whole Sea Bass Baked in a Bag and Stuffed with Herbs 153
0
Wok-Cooked Fragrant Mussels 154
0
Wok-Fried Crispy Bream with Steamed Greens and Thai Dressing 167
0
Yoghurt, Mint and Lime Marinade 194
0

Publishers Information

About The Naked Chef Takes Off

Publisher Web Link: http://www.hyperionbooks.com/

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.

(http://www.hyperionbooks.com/)

Author Information

About Jamie Oliver

Author Web Link: http://www.jamieoliver.com/

I was born in May 1975 and straight into the business, really. My dad runs a lovely pub-restaurant, The Cricketers, in Clavering, Essex, where I grew up. I remember being fascinated by what went on in the kitchen. It just seemed such a cool place, everyone working together to make this lovely stuff and having a laugh doing it.

When I was about seven or eight, they let me peel the potatoes and pod peas, that kind of thing. By the time I was 11, I wasn’t half bad at veg prep and I could chop like a demon! A lot of the boys at school thought that cooking was a girlie thing. I didn’t really care, especially as I could buy the coolest trainers with what I’d earned from working at the weekend.

When I was 16, I didn’t really have the results to stay on at school - besides, I knew by then that I wanted to be a chef. So I went to Westminster Catering College and then did some time in France, learning as much as I could, before coming back to London to work as head pastry chef for Antonio Carluccio at The Neal Street Restaurant. I was really fortunate to have the chance to work at such a renowned restaurant so early on in my career and I made the most of it.

After The Neal Street Restaurant, I worked for Rose Gray and Ruth Rogers at the River Café for three and a half years - what an amazing experience that was. Those two ladies taught me all about the time and effort that goes into creating the freshest, most honest, totally delicious food.

It was there that I first got in front of a TV camera. A documentary about the restaurant was being filmed and the editors decided to show a lot of this cheeky kid who was so into the cooking that he’d answer back to the crew. The day after the programme was shown, I got calls from five production companies all wanting to talk about a possible show. I couldn’t believe it and thought it was my mates winding me up!

The result was The Naked Chef and that’s where it all kicked off I guess. Have a look around my website and you can find out a bit more about the books and TV shows I’ve done and you keep up with the latest stuff by checking out my diary. Right now I’ve never been busier in my life! It’s a complete whirlwind - and the only thing I wish I had more time for is my family - my lovely girls Jools, Poppy and Daisy. Although we now have a place in the country to spend our weekends at, so I really look forward to Friday nights when we can pack up and spend the weekends together. That’s what it’s all about!  (http://www.jamieoliver.com/)

Cookbooks by Jamie Oliver