The Naked Chef Takes Off

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Hyperion Books, Sep 19, 2001 - Cooking - 288 pages
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Jamie Oliver, the Naked Chef, is a culinary star with charm that shines even brighter than his glossy pictures (People). Hes the Food Networks latest sensation, a Today Show regular, and, a GQ man of the month. His audience appeal keeps growing and his primetime show on the Food Network continues to reap huge ratings as he teaches everyone the secret behind fresh, simple, delicious cooking. In The Naked Chef Takes Off, TVs hottest young chef (USA Weekend) returns to offer even more delectable stripped-down recipes with basic ingredients and a minimum of fuss. In this new book, Jamie features fantastic breakfasts, tapas, roasts, fish dishes, and desserts to die for. Best of all, each of the recipes is accompanied by Jamies winning, off-the-cuff commentary and straightforward food philosophy (Los Angeles Times) that will encourage confidence and inspire both new and experienced cooks. Filled throughout with gorgeous photographs of both the recipes and the chef, here is a book to savor and to share.

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About the author (2001)

Jamie Oliver grew up in his parents' country pub, the Cricketers in Clavering, where he started cooking at the age of eight, before studying at London's Westminster Catering College. He then went on to work with some of the top chefs in England namely Antonio Carluccio at the Neal Street Restaurant and Rose Gray and Ruth Rogers at the River Café. The author of such popular titles as The Naked Chef, Jamie's Kitchen, and Jamie's Italy, among others, he has written for the Saturday Times, served as Food Editor at GQ and Marie Claire magazines, and hosted the popular television show The Naked Chef. He is twenty-nine and lives in London with his wife Jools and their daughters, Poppy and Daisy.

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