Jamie's America: Easy Twists on Great American Classics, and More

Jamie's America: Easy Twists on Great American Classics, and More

3.3 3
by Jamie Oliver
     
 

The incredible diversity in American cooking was a real revelation to me. So although I went looking for "quintessential American food," my conclusion is that there is no such thing; instead there's a huge wealth of seriously exciting dishes.

Many of us outside of America may think we already know all there is to know about it from movies or the occasional

Overview

The incredible diversity in American cooking was a real revelation to me. So although I went looking for "quintessential American food," my conclusion is that there is no such thing; instead there's a huge wealth of seriously exciting dishes.

Many of us outside of America may think we already know all there is to know about it from movies or the occasional holiday, but the truth is that this doesn't even scratch the surface. In many ways, the country is still a bit of a mystery to us. This trip was my chance to explore the ingredients, food culture, and traditions within this incredible country.

I felt that I knew cities like New York and Los Angeles pretty well, but this time I ventured beyond the neighborhoods I was familiar with and into areas better known for their immigrant communities. I was rewarded with some of the most incredible food I've ever tasted.

The story was the same when I moved beyond the big cities. Whether it was Creole cooking in Louisiana or soul food in Georgia, the Mexican influences in Arizona or the hearty cowboy cuisine of Big Sky Country, every place I went had its unique treasures.

I came back with more recipes than I knew what to do with, and although it was tough, I managed to narrow this book down to 120 of my absolute favorites. These are my takes on some of the best food I came across, as well as a few things I made up along the way. I hope you enjoy them, and maybe even discover new and inspiring sides to America you've never seen before. Enjoy!

Editorial Reviews

"The incredible diversity in American cooking was a real revelation to me. So although I went looking for 'quintessential American food', my conclusion is that there is no such thing; instead there's a huge wealth of seriously exciting dishes." With its 120 recipes from places from Wyoming, Louisiana, New York, Los Angeles, and other U.S. culinary capitals, Jamie's America pays tribute to what makes our nation so tasty. (P.S. Patriotism and regional pride aside, you should sample the Spicy Meat Gumbo, the Traybaked Chicken, the Rich Grits, and the NYC Cheesecake.)

Product Details

ISBN-13:
9781401323608
Publisher:
Hachette Books
Publication date:
10/05/2010
Pages:
360
Sales rank:
734,211
Product dimensions:
7.80(w) x 10.00(h) x 1.40(d)
Age Range:
18 Years

Meet the Author

Jamie Oliver grew up in his parents' country pub, the Cricketers in Clavering, where he started cooking at the age of eight, before studying at London's Westminster Catering College. He then went on to work with some of the top chefs in England namely Antonio Carluccio at the Neal Street Restaurant and Rose Gray and Ruth Rogers at the River Café. The author of such popular titles as The Naked Chef, Jamie's Kitchen, and Jamie's Italy, among others, he has written for the Saturday Times, served as Food Editor at GQ and Marie Claire magazines, and hosted the popular television show The Naked Chef. He is thirty-three and lives in London with his wife Jools and their daughters, Poppy and Daisy.

Brief Biography

Hometown:
London, England
Date of Birth:
May 27, 1975
Place of Birth:
Essex, England

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Jamie's America: Easy Twists on Great American Classics, and More 3.3 out of 5 based on 0 ratings. 3 reviews.
Anonymous More than 1 year ago
Jamie's America is a cookbook with a dash of travelogue that features regional specialties, many of which might be unfamiliar even to other Americans. Although so far all the recipes I've tried have been delicious, the book is more than just recipes; it's also about the people Jamie Oliver met and cooked with on his trips. Much like in his previous book Jamie's Italy, it is fun to see his enthusiasm and curiosity to try new things, both culinary and cultural. Even the minor downside of only visiting a handful of places is quickly forgotten because each region is so well-represented by a diverse set of recipes, including both adaptations of traditional dishes and riffs on various styles of cooking he encountered. The recipes are well-written and range from simple, innovative salads to more complex dishes, so cooks of all abilities should be able to find recipes to try.
Anonymous More than 1 year ago
I love cookbooks that rely on REAL foods. Thanks Jamie !
Anonymous More than 1 year ago