: Learn to Cook Quick and Delicious Meals with a World-Renowned Celebrity Chef

Kimmy: Great food.

United States on Jun 14, 2023

Peter: This classic arrived as a used book in perfect condition. The recipes are classics now and the recipes are timeless.

Great timing and delivery by the seller, will used them again.

United States on Mar 10, 2023

Mrs Piglet: Personally I dislike Jamie Oliver, but this first book of his remains inspirational (despite his 'Mockney' slang) with ideas as fresh then as they remain today. I bought The Naked Chef pre-used, but in vgc and am very pleased with my purchase and seeing it back on the shelf since the last cookbook got lost in our house move.

United Kingdom on Mar 20, 2020

Mrs Ferret: Really only wanted this for the Simple Chocolate Tart recipe but looking forward to trying some others. It is a bit dated though.

United Kingdom on Nov 01, 2019

Bigbird: Book is in good condition except all the pencil and pen marks inside with circles or smiley faces next to the recipes

United Kingdom on Jan 12, 2018

Jay024: Having most of jamies modern books I thought I'd take a look at this. Not seen anything that jumps of the page on first glance. This book being from a different publisher than the other books clearly makes a difference to the format and the layout of the book. I'm not very keen on it and not every recipe has a photo which is a let down. It's nice to see that Jamie has stayed passionate about food from start to present. Can't really complain for £2.81 though

United Kingdom on Oct 07, 2015

txsling: I bought this as an introduction to cooking. It was pretty good but not exactly what I was hoping for. There are useful sections on kitchen basics and elements of more complex meals, but mostly it's full of selected recipes that don't appeal to me very much. It would suit someone who is at a more advanced stage in their cooking skills than me.

United Kingdom on Oct 17, 2014

W. Gross: Recently, a friend asked me if any books had changed my life in the past year or so. I thought for awhile, and responded, "Why, yes, I guess you could say 'The Naked Chef' has changed my life. Now, I love to cook!"
What I love about these recipes, besides that they're delicious, is that there isn't a lot of fussiness: no exact measurements (except for the baking recipes, of course), no tricky little "tie each noodle in a bow" steps, no sinks full of dirty pots and pans (many of the recipes are "one-dish").
This cookbook also possesses a couple of attributes that make meal planning easy: great photographs, and an extensively cross-referenced index. I now own all 4 of Jamie Oliver's cookbooks. (...)

United States on Jul 08, 2004

Tuckerby: I bought this book after discovering the television show and reading the enthusiastic reviews. The recipes taste great and leave your kitchen smelling heavenly. The instructions are clear, although occasionally, Jamie neglects to define specific terms such as "sweating" vegetables, and often uses imprecise measurements (i.e. "handfuls"). Being petite, my hand almost certainly holds less than his, but this is a minor point. If you don't use fresh herbs already, Jamie will quickly convert you.
Jamie states at one point that the book represents what he likes to cook. Unfortunately, the recipes do not reflect what I like to cook, and given a second chance, I would not buy this book again. The following information is not meant as criticism, but as a guide to help you determine if these recipes are for you.
You will find few stews, casseroles, or meats cooked in a sauce in this collection. Most of the meats are roasted with herbs, and three-quarters of the dishes use red meat (mostly lamb). The seafood section, while offering a variety of fish, contains only two shellfish recipes. The pasta section emphasizes fresh, homemade noodles with light sauces or filled pastas such as...

United States on Apr 01, 2002

Kristin Brown: I just purchased both this and Jamie's second book, The Naked Chef Takes Off. I'm a beginning cook, but I love this book. The ingredients are easily found at the local market and the recipes are not overly complex. The author is careful to explain the reasoning behing certain steps, which is very helpful if you're a beginner (although a friend who is a much more experienced cook also finds the recipes delightful - I can't imagine anyone becoming bored with these dishes). Jamie has a talent for writing as he speaks, which makes the book very enjoyable to read. The few recipes I've tried turned out very well; I'm looking forward to trying others.

United States on Sep 06, 2001