Back in the early days when The Food Network seemed more focused on serious cooking than on competition shows and celebrity, Jamie Oliver, a British chef, made his debut on the network in 1999 with a series called The Naked Chef. As might be inferred from the show’s title, Oliver took a minimalist approach to home cooking, stripping recipes to their bare essentials.
I was a fan then and still am, after twenty years of watching him on television and reading his books at home. Recently, while viewing our local PBS channel here in San Diego, I came upon what I believed to be his latest show, 5 Ingredients—Quick & Easy Food. After watching several episodes, I purchased the eponymous book spawned by the series. All the beautifully illustrated book’s recipes do actually adhere to the limit of 5 ingredients, except for kitchen staples like salt and pepper, olive oil, vinegar, etc. and most can be prepared relatively quickly, making them perfect choices for weeknight cooking. Many of the recipes can also be found online on Oliver’s website.