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The Naked Chef

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Jamie Oliver

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4,1

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256 Seiten
9 Lesestunden

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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.