In The Naked Chef Takes Off, "TV's hottest young chef" (USA Weekend) returns to offer even more delectable stripped-down recipes with basic ingredients and a minimum of fuss. In this new book, Jamie features fantastic breakfasts, tapas, roasts, fish dishes, and desserts to die for. Best of all, each of the recipes is accompanied by Jamie's winning, off-the-cuff commentary and "straightforward food philosophy" (Los Angeles Times) that will encourage confidence and inspire both new and experienced cooks.

Reviews

The young, hip Londoner (The Naked Chef) again brings his big personality to bear on cuisine that isn't "cheffy food, it's for normal people who want shortcuts and tips...." However, normal people may be put off by instructions as vague as the "2 good handfuls of arugula, 1 small handful of capers and 1 handful of anchovies" specified in the Slow-Cooked and Stuffed Baby Cherry Chilli Peppers. Also, simple recipes such as Crunchy Thai Salad are presented in descriptive text alone; ingredient quantities are left unspecified. Yet Oliver wields an adventurous hand in combining flavors, as with Monkfish Wrapped in Banana Leaves with Ginger, Cilantro, Chilli and Coconut Milk. Playful ideas also abound, such as Squashed Cherry Tomato and Smashed Olive Salad, in which the tomatoes are squashed by hand. On a more sophisticated note, there's Seared Scallops and Crispy Prosciutto with Roasted Tomatoes and Smashed White Beans. Oliver's Basic Bread recipe is adaptable enough for Chocolate Twister Bread, Pizzas and Chickpea Moroccan Flatbread. Desserts include Two-Nuts Chocolate Torte with almonds and walnuts and Cr?me Br?l?e The Way I Like It, which is only an inch thick with a thin layer of crisp caramel. Venting his youthful spirits, he even tells how to spike a watermelon with vodka to intoxicate your "mates." Agent, Borra Garson. (Sept.) Forecast: Already a popular Food Network host, Oliver airs new episodes this year in conjunction with the book. Naked Chef has 100,000 copies in print, and for its sequel, Hyperion plans a $100,000 marketing campaign, including a five-city tour and confirmed appearances on Rosie O'Donnell, Late Night with David Letterman and Entertainment Tonight. Last year, the author made People's "Sexiest Man Alive" list. Sales should be brisk. Copyright 2001 Cahners Business Information.

The title of Oliver's second book is apt indeed less than a year ago, the talented young British cook was unknown in this country. Now, however, with his own Food Network TV series and more than 100,000 copies of The Naked Chef in print, he's practically become a household name. ("Naked" refers to his style of cooking, "using the bare essentials of your larder and stripping down restaurant methods to the reality of home.") His new cookbook is, if anything, even more engaging than the first. It's not about "cheffy" food but simple but inspired recipes, presented with such charming enthusiasm that they are likely to lure even noncooks into the kitchen: Squashed Cherry Tomato and Smashed Olive Salad, Roasted Slashed Fillet of Sea Bass Stuffed with Herbs, and Chocolate Pots. Color photographs and a lively design further add to the book's appeal. Essential. Copyright 2001 Cahners Business Information.