The Naked Chef
Overview
From the publisher
British celebrity chef Jamie Oliver’s first cookbook was the result of his original “Naked Chef” BBC television show.
Oliver says, “It’s all about taking the straightforward approach. It has a little something for everyone — from those who want great food but want to keep it simple, to those who work for a living and don’t have time to spend all evening cooking.”
Selected contents
Copyright © 2000 Hyperion
All Books | |
- 5 Spices, 50 Dishes
- A Baker’s Odyssey
- A Cook’s Journey
- A Geography of Oysters
- A Great American Cook
- A Man’s Place is Behind the Bar
- A Mighty Appetite for the Holidays
- A New Way to Cook
- A Pig in Provence
- A Stew or a Story
- A World of Presidia
- A Year in a Vegetarian Kitchen
- Adventures of an Italian Food Lover
- Alone in the Kitchen With an Eggplant
- Ambitious Brew
- America Eats!
- America’s Food
- American Pie
- American Regional Cookery
- An Edge in the Kitchen
- Ani’s Raw Food Kitchen
- Animal, Vegetable, Miracle
- Anthony Bourdain’s Les Halles Cookbook
- Appetite for Profit
- Apple Pie
- Arthur Schwartz’s Jewish Home Cooking
- Artichoke to Za’atar
- As Fresh As It Gets
- At Large and At Small
- Authentic Mexican
- Backyard Poultry Raising
- Baking
- Baking in America
- Baking with Agave Nectar
- Balancing Flavors East & West
- Banana
- Barbecue Nation
- Barefoot Contessa Family Style
- Barefoot Contessa Parties!
- Beard on Bread
- Beard on Food
- Bento Box in the Heartland
- Best Food Writing 2008
- Beyond the Great Wall
- Bistro Cooking
- Bittersweet
- Blithe Tomato
- Blue Eggs and Yellow Tomatoes
- Blue Ribbon Preserves
- Bob’s Red Mill Baking Book
- Bon Appétit, Y’all
- Bottlemania
- Bottomfeeder
- Boulevard
- Breakfast, Lunch, Tea
- Bubby’s Homemade Pies
- CakeLove
- Caprial Cooks for Friends
- Caprial’s Desserts
- Catalan Cuisine
- Celebration Breads
- Charcuterie
- Charlie Trotter Cooks at Home
- Chefs on the Farm
- Chez Panisse Desserts
- Chez Panisse Fruit
- China Moon Cookbook
- Chocolate & Zucchini
- Classic Home Desserts
- Classic Indian Cooking
- Climbing the Mango Trees
- Closing the Food Gap
- Cod
- Comfort Me with Apples
- Coming Home to Eat
- Cook the Perfect . . .
- Cook With Jamie
- Cooking
- Cooking from the Heart
- Cooking with Shelburne Farms
- Cooking with the Seasons at Rancho La Puerta
- Cookwise
- Couscous and Other Good Food from Morocco
- Cradle of Flavor
- Curry Cuisine
- Deep Economy
- Delights and Prejudices
- Demolition Desserts
- Desserts
- Desserts by the Yard
- Deviled Eggs
- Diet For a Small Planet
- Dinner at Your Door
- Dirt
- Discover Chocolate
- Don’t Try This At Home
- Eat Here
- Eat, Drink, and Be Healthy
- Eat, Pray, Love
- Eating in the Dark
- Edible Estates
- Epitaph for a Peach
- Essentials of Classic Italian Cooking
- European Peasant Cookery
- Extreme Barbecue
- Farewell, My Subaru
- Farmer John’s Cookbook
- Farmhouse Cookbook
- Fast Food My Way
- Fast Food Nation
- Feast
- Feeding Baby
- Fields of Plenty
- Fish Forever
- Fish Grilled & Smoked
- Fondue
- Food
- Food and Booze
- Food Fight
- Food Not Lawns
- Food Politics
- Food, Inc.
- Foods of the Americas
- French Farmhouse Cookbook
- Fresh Food Fast
- Fresh from the Farmers’ Market
- From Tapas to Meze
- Fruitless Fall
- Full Moon Feast
- Garlic and Sapphires
- Gluten-Free Girl
- Good Calories, Bad Calories
- Good Tempered Food
- Good Things
- Grill Every Day
- Grub
- Guns, Germs, and Steel
- Heat
- Heirlooms
- Hey Mr. Green
- Hip Kosher
- Hip Sips
- History in a Glass
- Home Cooking
- Hometown Appetites
- How I Learned To Cook
- How to Bake
- How to Cook Everything
- How to Cook Everything Vegetarian
- How to Cook Meat
- How to Pick a Peach
- Hungry Planet
- I Like Food, Food Tastes Good
- In Defense of Food
- Indulge
- Into the Vietnamese Kitchen
- It Must’ve Been Something I Ate
- Italian Food
- James Beard’s American Cookery
- Jamie’s Italy
- Jane Grigson’s Fruit Book
- Jane Grigson’s Vegetable Book
- Japanese Cooking
- Jigger, Beaker, and Glass
- Joan Nathan’s Jewish Holiday Cookbook
- Julie and Julia
- Keep Chickens!
- Keeping It Simple
- King Arthur Flour Whole Grain Baking
- King of the Q’s Blue Plate BBQ
- Kitchen Literacy
- Kitchen Sense
- La Bonne Cuisine de Madame E. Saint-Ange
- La Dolce Vegan!
- Larousse Gastronomique
- Laura Werlin’s Cheese Essentials
- Letters from the Hive
- Letters to the Valley
- Lidia’s Family Table
- Local Flavors
- Lulu’s Provençal Table
- Madhur Jaffrey’s Indian Cooking
- Madhur Jaffrey’s World Vegetarian
- Maida Heatter’s Book of Great Desserts
- Making and Using Dried Foods
- Margaritas, Mojitos, and More
- Martin Yan’s Asian Favorites
- Mastering the Art of French Cooking, Vol. 1
- Mastering the Grill
- Mediterranean Grains and Greens
- Mexico One Plate at a Time
- Mollie Katzen’s Sunlight Café
- Moosewood Restaurant Low-Fat Favorites
- Mostly Mediterranean
- Mostly True
- My Kitchen Wars
- My Life in France
- New Good Food
- New Good Food Shopper’s Pocket Guide
- New World Provence
- Nigella Bites
- Not Your Mother’s Slow Cooker Cookbook
- Nourishing Traditions
- Olive Oil
- On Food and Cooking
- On Rue Tatin
- One Man’s Meat
- Oranges
- Oregon’s Cuisine of the Rain
- Organic, Inc.
- Outstanding in the Field
- Paper or Plastic
- Paradox of Plenty
- Perfect Pairings
- Pet Food Politics
- Pike Place Public Market Seafood Cookbook
- Plenty
- Preserving Food Without Freezing or Canning
- Pure Dessert
- Real Food
- Real Thai
- Rebar
- Red, White, and Greens
- Renewing America’s Food Traditions
- Retro Luau
- Revolutionary Chinese Cookbook
- Roast Chicken and Other Stories
- Roasting
- Rosalind Creasy’s Recipes from the Garden
- Safe Food
- Salmon
- Salt
- Second Helpings of Roast Chicken
- Secret Ingredients
- Secrets of a Jewish Baker
- Sharing the Harvest
- Simple Chinese Cooking
- Simple Food for the Good Life
- Simple French Food
- Simply Organic
- Slow Food
- Slow Food Nation
- Small Bites, Big Nights
- Something From the Oven
- Southern Belly
- Stalking the Wild Asparagus
- Sticky, Chewy, Messy, Gooey
- Sundays at Moosewood Restaurant
- Super Natural Cooking
- Sweet Basil, Garlic, Tomatoes, and Chives
- Sweet!
- Swim Against the Current
- Taking Tea in the Medina
- Talking With My Mouth Full
- Taming the Truffle
- Tapas
- Taste
- Tastes from Valley to Bluff
- Tastes Like Cuba
- Tasty
- Tender at the Bone
- The $64 Tomato
- The 150 Best American Recipes
- The All-New, All-Purpose Joy of Cooking
- The Amazing World of Rice
- The American Century Cookbook
- The Art of Eating
- The Art of Simple Food
- The Art of South American Cooking
- The Art of the Commonplace
- The Atlas of American Artisan Cheese
- The Atlas of Food
- The Barefoot Contessa Cookbook
- The Belly of Paris
- The Best Recipes in the World
- The Best Thing I Ever Tasted
- The Best-Loved and Brand-New Joy of Cooking
- The Big Book of Barbecue Sides
- The Big Book of Vegetarian
- The Body Toxic
- The Book of Jewish Food
- The Botanist and the Vintner
- The Botany of Desire
- The Bread Baker’s Apprentice
- The Bread Bible
- The Breakaway Cook
- The Breakfast Book
- The Cast Iron Skillet Cookbook
- The Children’s Jewish Holiday Kitchen
- The Compassionate Carnivore
- The Compleat I Hate To Cook Book
- The Complete Book of Sushi
- The Cooking Book
- The Cooking of Southwest France
- The Cooking of the Eastern Mediterranean
- The Country Cooking of France
- The End of Food
- The Essence of Chocolate
- The Essential Baker
- The Essential Cuisines of Mexico
- The Ethical Gourmet
- The Ethnic Paris Cookbook
- The Fannie Farmer Cookbook
- The Farm to Table Cookbook
- The Farmer’s Market Cookbook
- The Flexitarian Table
- The Food and Cooking of Russia
- The Food of Italy
- The Foods and Wines of Spain
- The Fortune Cookie Chronicles
- The Garden-Fresh Vegetable Cookbook
- The Gift of Southern Cooking
- The Glorious Foods of Greece
- The Glory of Southern Cooking
- The Good Egg
- The Good Home Cookbook
- The Gospel of Food
- The Gourmet Cookbook
- The Grail
- The Greens Cookbook
- The Hog Island Oyster Lover’s Cookbook
- The Improvisational Cook
- The Italian Country Table
- The Joy of Pickling
- The Jungle
- The Jungle Effect
- The Kitchen Diaries
- The Language of Baklava
- The Last Chinese Chef
- The Leave-No-Crumbs Camping Cookbook
- The Lebanese Kitchen
- The Lee Bros. Southern Cookbook
- The Man Who Ate Everything
- The MediterrAsian Way
- The Migrant Project
- The Modern Art of Chinese Cooking
- The Modern Vegetarian Kitchen
- The Naked Chef
- The New American Plate Cookbook
- The New Book of Middle Eastern Food
- The New Laurel’s Kitchen
- The New Making of a Cook
- The New Moosewood Cookbook
- The New Whole Grains Cookbook
- The North African Kitchen
- The Omnivore’s Dilemma
- The Organic Food Shopper’s Guide
- The Oxford Companion to Food
- The Perfect Scoop
- The Physiology of Taste
- The Pleasures of Slow Food
- The Queen of Fats
- The Revolution Will Not Be Microwaved
- The River Cafe Cook Book
- The River Cottage Meat Book
- The Scavenger’s Guide to Haute Cuisine
- The Seventh Daughter
- The Sex Life of Food
- The Sharper Your Knife, The Less You Cry
- The Short Life and Long Times of Mrs. Beeton
- The Shun Lee Cookbook
- The Silver Palate Cookbook
- The Silver Spoon
- The Simple Art of Perfect Baking
- The Slow Food Story
- The Solace of Food
- The Soul of a New Cuisine
- The Splendid Grain
- The Splendid Table
- The Splendid Table’s How to Eat Supper
- The Story of Corn
- The Story of Tea
- The Sushi Economy
- The Tassajara Bread Book
- The Tassajara Recipe Book
- The Taste of Country Cooking
- The Taste of Place
- The Tenth Muse
- The Thrill of the Grill
- The Tummy Trilogy
- The United States of Arugula
- The Vegetable Dishes I Can’t Live Without
- The Warmest Room in the House
- The Way We Eat
- The Wild Vegetarian Cookbook
- The World on a Plate
- The Zuni Cafe Cookbook
- Things Cooks Love
- This Can’t Be Tofu!
- To Buy or Not to Buy Organic
- Toast
- Tom Douglas’ Seattle Kitchen
- Totally Vegetarian
- Tuna
- Unplugged Kitchen
- Vegan Cupcakes Take Over the World
- Vegan Lunch Box
- Veganomicon
- Vegetable Soups From Deborah Madison’s Kitchen
- Vegetarian Cooking for Everyone
- Vegetarian Suppers From Deborah Madison’s Kitchen
- Wake Up and Smell the Planet
- Walden
- Washoku
- What Einstein Told His Cook 2: The Sequel
- What to Eat
- Where Our Food Comes From
- Whole Grains Every Day, Every Way
- Wild Fermentation
- Wild Rice Cooking
- Wine Across America
- Wrestling with Gravy
- Yummy Potatoes
| | Types of teaThere’s more to tea than bagsGreen, black, herbal, and more. |
| Most Popular Articles | |
|---|---|
| Editor’s Choice | |
|---|---|
Contact Culinate
| Feedback
|
Main RSS Feed
| About RSS
| Privacy Policy
| User Agreement
| Advertisers
Copyright © 2006–2008 Culinate, Inc. All rights reserved. r4189
Main RSS Feed
| About RSS
| Privacy Policy
| User Agreement
| Advertisers Copyright © 2006–2008 Culinate, Inc. All rights reserved. r4189
There are no comments on this item
Add a comment