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- 256pages
- 9 heures de lecture
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When I first moved to London I rented a tiny flat in Hampstead, with a kitchen the size of a cupboard. After that I moved to a Hammersmith basement flat which wasn't much better, so I knew only too well the restrictions of a small kitchen with only basic cooking equipment. I had been cooking good food in a restaurant for some time, but found it difficult to re-create many of the recipes at home for lack of time, space, equipment or, sometimes, the availability to the average shopper of good-quality produce at reasonable prices. So, in an effort to re-create some exciting restaurant recipes in a limited kitchen, I found myself stripping down those recipes to something quite basic. I then adapted them, using what I did have in the cupboard, larder, fridge or garden. Using this principle I have built up a foolproof repertoire of simple, delicious and feisty recipes. At the same time I have tried to avoid culinary jargon and any complicated, time-consuming process that isn't justified by the end result.
Nous avons un total de du titre The Naked Chef (2001).
Achat du livre
The Naked Chef, James Oliver
- Langue
- Année de publication
- 2001
- product-detail.submit-box.info.binding
- (souple),
- État du livre
- Abîmé
- Prix
- 2,06 €
Modes de paiement
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- Titre
- The Naked Chef
- Langue
- Anglais
- Auteurs
- James Oliver
- Éditeur
- Penguin Books
- Publié
- 2001
- Format
- souple
- Pages
- 256
- ISBN10
- 0140277811
- ISBN13
- 9780140277814
- Séries
- Mots clés
- Nonfiction, Livres de cuisine, Arts culinaires & Gastronomie, Manuels et guides, Nourriture, Angleterre, Grande-Bretagne, Pâtisserie, Alimentation et boissons, Légumes
- Première publication
- 1999
- Titre original
- Jamie Oliver, The Naked Chef
- Évaluation
- 4,05 sur 5
- Description
- When I first moved to London I rented a tiny flat in Hampstead, with a kitchen the size of a cupboard. After that I moved to a Hammersmith basement flat which wasn't much better, so I knew only too well the restrictions of a small kitchen with only basic cooking equipment. I had been cooking good food in a restaurant for some time, but found it difficult to re-create many of the recipes at home for lack of time, space, equipment or, sometimes, the availability to the average shopper of good-quality produce at reasonable prices. So, in an effort to re-create some exciting restaurant recipes in a limited kitchen, I found myself stripping down those recipes to something quite basic. I then adapted them, using what I did have in the cupboard, larder, fridge or garden. Using this principle I have built up a foolproof repertoire of simple, delicious and feisty recipes. At the same time I have tried to avoid culinary jargon and any complicated, time-consuming process that isn't justified by the end result.