After years of promoting Italian cooking Italy Jamie Oliver wanted something completely different. And he does it in a very rigorous way. Because the land he’s focussing on now - The United States of America - is not at all famous for his kitchen. And that’s an understatement. But when you forget about big portions, greasy hamburgers, massive shakes and obese people, you will find that America does have a lot to offer.

The proof is in Jamie Oliver’s new book: Jamie’s America.

America is one of the biggest immigration countries in the world. And that means people from all over the world are cooking their food. Everybody brings their own flavours and ingredients, some mix them up, some stick to the routines of their home country. Jamie Oliver explores some of these cultural dishes in his new book.

He visits six regions in the USA. He starts in New York, a city he already knows, but goes beyond his normal routine and visits immigrants, Jews, Italians, Egypt’s and learns to cook Chinese in China town. He tries Cajun cooking in Louisiana, Gumbo and fish dishes. In Arizona he meets the Indians, tries stew and soups. In Los Angeles het cooks light dishes, with a Mexican twist.

In Georgia it’s about Soul Food with simple ingredients. In the Wild West he has to eat bull’s balls, dried beans, enormous steaks baked on an open fire.
Discover American cooking with Jamie Oliver - it’s a new world out there!