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From Barnes & NobleThe Barnes & Noble Review
According to the author, this sequel to the bestselling The Naked Chef is not the typical “Famous Chef Book.” Explains Jamie Oliver: "This book isn't about cheffy food, it's for normal people who want shortcuts and tips. At the end of the day, it's for everyone who is interested in cooking tasty, gutsy, simple, commonsense food and having a right good laugh at the same time." And any fan of his television show, The Naked Chef, will want to get it in a hurry.
Let's face it: Jamie Oliver is pretty irresistible. He's young, cute, a little bit scruffy, and talks that funny British talk -- Pukka! Wicked! Blimey! -- as he prepares food on the show for his mates before they go off on adventures.
Paring down recipes to the bare essentials and simplifying restaurant methods for home use (the approach that earned him the adjective "naked"), Jamie delivers plenty of tasty, simple dishes. You'll find many good things for breakfast, from bacon sandwiches (Bacon Sarnie My Stylie) to composed muesli (Pukkolla), plus a good section of appetizers, tapas, munchies, and salads, as well as main dishes and a handful of desserts. There's even a small section of bevvies (drinks), including Caipirinha and Watermelon Vodka.
The book is filled with gorgeous photos of both the food and the chef (Jamie on a motorcycle, Jamie in the kitchen). The only caveat is that lovers of ultra-precise recipes will be thrown by the occasional casual measurement (two glugs of oil, three handfuls of herbs). But I bet they're not watching the TV show, either. (Ginger Curwen)