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The Naked Chef | 
 agrandir | Auteur: Jamie Oliver
Créateur: Jamie Oliver
Éditeur: Hyperion Books
Prix de liste: EUR 14,92
Acheter Neuf: EUR 4,83
Vous épargnez: EUR 10,09 (68%)
Neuf (24) D'occasion (4) de EUR 4,83
Évaluation moyenne des clients:  1 commentaires
Classement parmi les ventes: 18613
Média: Broche
Édition: Reprint
Pages: 256
Poids (kg): 1.7
Dimension (cm): 9.7 x 7.5 x 0.6
ISBN: 1401308236
Code Décimal Dewey: 641
EAN: 9781401308230
ASIN: 1401308236
Date de publication: Septembre 2005
Disponibilité: Expedition sous 1 a 2 jours ouvres
Expédition: Livraison en mode rapide disponible
Expédition: Livraison internationale disponible
Condition: New - Fast shipping from trusted wholesaler with many exclusive publisher contracts. Les navires en provenance des USA. 10-14 jours ouvrables.
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Amazon.com
There are a few British television chefs, such as Delia Smith and Nigel Slater, who know exactly what viewers want. They cook food that is simple to prepare but looks and tastes delicious. That's probably the reason why the BBC appointed Jamie Oliver as the presenter of its series The Naked Chef (which airs on the Television Food Network in the U.S.). A working chef at London's celebrated River Cafe, Oliver cooks simpler versions of the fare you would find on the restaurant's menu. It's basically modern Italian food using ingredients that can be found by almost anyone who is reasonably interested in food shopping. Like the television show, the book is titled The Naked Chef. In Oliver's words, this sums up the idea: "It's basically stripping back to the bare essentials." He applies this to all his recipes--from salads to roasts, desserts to pastas. He doesn't use culinary jargon or time-consuming processes. In the book you'll find suggestions for ingredients to keep in your larder (pantry) and herbs to grow on your windowsill. Recipes include Warm Salad of Radicchio; Gem and Pancetta; and Beetroot Tagliatelle with Pesto, Mussels, and White Wine. There are also tips on how to cook live lobsters, how to make gravy, preparing dry beans for cooking, and how to make the perfect roast chicken. Several photographs accompany some of the recipes, with step-by-step instructions. Oliver's recipes for bread are particularly good--a tribute to his training at Carluccio's, the Covent Garden deli. This is the perfect book for anyone who doesn't want to spend much more than a half-hour preparing meals and is not willing to compromise on innovation or taste. --Dale Kneen, Amazon.co.uk
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| Commentaires des clients:
De l'inspiration... et des rA sultats Novembre 20, 2003
4 sur 4 ont trouvé ce commentaire utile
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 sA ries TV. Les recettes sont trA s accessibles et faciles A rA aliser, mA me si comme moi vous A tes dA butants. Le rA sultat est plutA't incroyable et ce sans passer des heures aux fourneaux. Des saveurs mA diterranA ennes 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 sA rieusement et impressionner.
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Merlin's Cave | |
