The Naked Chef
Hyperion, 1999 (1999)
Reviewed by Mary Ann Smyth
kay. So I'm slow. I've reviewed Jamie Oliver's second and third cookbooks - but hadn't gotten to the first. Now I have, I think I'm in love. What a personable young man with a refreshing slant on cooking.
asics - that's what
The Naked Chef
is all about; foods that are easy to cook and wonderful to eat. Oliver gives us '
A foolproof repertoire of simple, delicious and feisty recipes
' while he avoids '
culinary jargon and any complicated, time-consuming process that isn't justified by the end result.
' And his kitchen language is all his own. Delightfully so. Terms like
mash and smashed
are sprinkled throughout this great book (I assume that is the way he normally speaks).
begins his book with a list of staples that he recommends to properly stock your pantry; he also suggests growing your own herbs in pots or jars or in the ground - whatever works for you. He starts his recipes with his favorite soups -
Chickpea and Leek Soup
Salads and Dressings
I want to try the unusual
Whole Potato Salad with Salsa Verde
section is to die for - Oliver takes the mystique out of homemade pastas; thank you, Jamie. These recipes are too numerous and luscious for me to pick out any one.
ish and Shellfish
Pan-Seared Scallops with Crispy Bacon and Sage, Green Lentils and Green Salad
Roasted Trout with Thyme
are just a couple I'd like to taste. By the way, the photography is glorious. You can almost sniff the aromas rising from the pages.
Meat, Poultry and Game
brought back memories of my childhood with
Roast Leg of Lamb
for Sunday dinner (Oliver suggests four variations to try). And I have to fix
My Perfect Roast Chicken
- looks delicious. His method for the accompanying gravy is mouthwatering. Bring it on!
are my bailiwick. Photos depict how to trim an artichoke. There is a basic recipe for
and then five new suggestions.
Black Olive Mash
? I ask you. But I'll try it. The
Risotto & Couscous
section has useful advice for preparing risotto. Oliver pushes you to try new things. He gives you the courage to make dishes you would usually only order in a restaurant. Words of explanation precede most recipes, and there is a nice introduction to the
section. His basic bread recipe is '
', with suggested variations to try. Wish he'd been around in the years when I baked breads.
he author's ideas on desserts appeal to me. Not real fussy, but good basic recipes that can be altered with a slight change of ingredients. I've fallen in love with the idea of
. What a lovely dish. That goes at the top of my
list. Next will be the
The Naked Chef
finishes with recipes for
Stocks, Flavored Butter, Mayonnaise, Aioli, Sauces
Go on. Get stuck in.
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