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The Naked ChefEditions
Review
It is fun to read because the author is so young - this explains in part the touching faith in organic produce (often very dirty and very expensive in British supermarkets, and don’t even mention the pollution caused by importing the food to W11) and also the unrestrained enthusiasm for all things culinary. But behind the successfully cultivated image, there is a serious chef, who knows his taglierini from his tagliatelle, and whilst you might not have the confidence to make pasta at home, let alone the time, the book gives very straightforward advice on how to do so, and the tone is always one of relaxed encouragement. I also like the scheme of the book: apart from the usual sections (Fish, Meat, Pasta, etc.), the basics of making stock, pasta, pastry etc. are shown, and then variations on the theme are introduced. - review by Dan Fenton |
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John Sandoe [Books] Ltd |
We have all warmed to Jamie Oliver’s informal but informative style. Whilst his TV show places the emphasis on youth and fun (and what’s wrong with that?), the book itself really does address the keen cook, albeit in the same cheeky but disarming tone.
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