Parameters
- 256 pages
- 9 hours of reading
More about the book
When I first moved to London I rented a tiny flat in Hampstead, with a kitchen the size of a cupboard. After that I moved to a Hammersmith basement flat which wasn't much better, so I knew only too well the restrictions of a small kitchen with only basic cooking equipment. I had been cooking good food in a restaurant for some time, but found it difficult to re-create many of the recipes at home for lack of time, space, equipment or, sometimes, the availability to the average shopper of good-quality produce at reasonable prices. So, in an effort to re-create some exciting restaurant recipes in a limited kitchen, I found myself stripping down those recipes to something quite basic. I then adapted them, using what I did have in the cupboard, larder, fridge or garden. Using this principle I have built up a foolproof repertoire of simple, delicious and feisty recipes. At the same time I have tried to avoid culinary jargon and any complicated, time-consuming process that isn't justified by the end result.
Condition
There are currently of book The Naked Chef (2001) in stock.
Book purchase
The Naked Chef, Jamie Oliver
- Language
- Released
- 2001
- product-detail.submit-box.info.binding
- (Paperback),
- Book condition
- Good
- Price
- €4.79
Payment methods
We’re missing your review here.
- Title
- The Naked Chef
- Language
- English
- Authors
- Jamie Oliver
- Publisher
- Penguin Books
- Released
- 2001
- Format
- Paperback
- Pages
- 256
- ISBN10
- 0140277811
- ISBN13
- 9780140277814
- Series
- Tags
- Non-Fiction, Cookbooks, Cookbooks, Food & Drinks, References & Manuals, Food, England, Great Britain, Baking, Food and Drink, Vegetables
- First published
- 1999
- Original title
- Jamie Oliver, The Naked Chef
- Rating
- 4.05 out of 5
- Description
- When I first moved to London I rented a tiny flat in Hampstead, with a kitchen the size of a cupboard. After that I moved to a Hammersmith basement flat which wasn't much better, so I knew only too well the restrictions of a small kitchen with only basic cooking equipment. I had been cooking good food in a restaurant for some time, but found it difficult to re-create many of the recipes at home for lack of time, space, equipment or, sometimes, the availability to the average shopper of good-quality produce at reasonable prices. So, in an effort to re-create some exciting restaurant recipes in a limited kitchen, I found myself stripping down those recipes to something quite basic. I then adapted them, using what I did have in the cupboard, larder, fridge or garden. Using this principle I have built up a foolproof repertoire of simple, delicious and feisty recipes. At the same time I have tried to avoid culinary jargon and any complicated, time-consuming process that isn't justified by the end result.