The Return of the Naked Chef

The Return of the Naked Chef

4.01 (3,180 ratings by Goodreads)
  • Paperback

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Description

The second book from 'Britain's most exciting chef' (Daily Mail) is now available in paperback. Jamie Oliver has captured the heart of the nation with his passion for simple, delicious, home-cooked food. His talent is huge, his style relaxed and his fans just want more. THE RETURN OF THE NAKED CHEF is filled with fresh ingredients, pukka recipes and boundless enthusiasm. Get stuck in with Jamie!show more

Product details

  • Paperback | 288 pages
  • 184 x 244 x 22mm | 920.81g
  • Penguin Books Ltd
  • London, United Kingdom
  • New edition
  • colour photographs
  • 0140292616
  • 9780140292619
  • 979,817

Review Text

That cheeky Jamie Oliver apparently wanted to call this new book The Second Coming but his publishers wouldn't let him. Is the success going to his head? Why shouldn't it? Only twenty-four years old he has worked with the best in the business, has two books, and two television series to his name and is garnering the kind of praise people often wait a lifetime for. This new book has all the brio and enthusiasm of the first - 'maximum flavour and minimum effort' is the battlecry in the war on ready-made meals and boredom in the kitchen. His genuine love of home-cooked food chimes well with the mood of the times and he specializes in reworkings of old favourites - who can forget his take on the good old bacon buttie from his first outing. (Kirkus UK)show more

Table of contents

Make life easy; potty about herbs; morning glory; tapas, munchies and snacks; simple salads and dressings; soups and broths; pasta and risotto; fish and shellfish; meat, poultry and game; vegetables; bread; desserts; bevvies; stocks, sauces, bits, bobs, this, that and the other.show more

Review quote

A second book of recipes from surely the best-known chef [except for Delia] in Britain who provides a second helping of recipes for simple, delicious home-cooked food.show more

Author information

Jamie Oliver started cooking when he was 8 years old. He is one of the most talented and best-loved chefs in Britain, currently running the successful Monte's restaurant in London. He has written three bestselling books and he continues to write for the Saturday Times and is the Food Editor for Marie Claire. He lives in London with his wife, Jools.show more

Rating details

3,180 ratings
4.01 out of 5 stars
5 36% (1,153)
4 35% (1,128)
3 23% (725)
2 4% (128)
1 1% (46)
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