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Jamie's America Hardcover – September 3, 2009


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Get inspired with new and popular cookbooks and other food-related titles in Fall into Cooking.

Product Details

  • Hardcover: 360 pages
  • Publisher: Michael Joseph Ltd; First Edition edition (September 3, 2009)
  • Language: English
  • ISBN-10: 0718154762
  • ISBN-13: 978-0718154769
  • Product Dimensions: 1.4 x 8 x 10.1 inches
  • Shipping Weight: 2.8 pounds
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (12 customer reviews)
  • Amazon Best Sellers Rank: #1,140,266 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Jamie Oliver started cooking at his parents' pub, the Cricketers, in Clavering, Essex, at the age of eight, and has gone on to work with some of the world's top chefs. He founded Fifteen restaurant in London and the associated charity, Fifteen Foundation, which continues to train disadvantaged young people to become chefs. There are now three other Fifteen restaurants in the world: Cornwall, Amsterdam and Melbourne. Jamie has also launched a chain of high street restaurants in the UK called Jamie's Italian. In 2005 Jamie led a campaign to improve the quality of school dinners in the UK and, through the Feed Me Better movement, caused the government to substantially change its policy towards school food. Jamie continues to write for publications in the UK and around the world, including his own magazine, Jamie Magazine. He lives in London and Essex with his wife, Jools, and their daughters, Poppy, Daisy and Petal

More About the Author

Jamie Oliver started cooking at his parents' pub, the Cricketers, in Clavering, Essex, at the age of eight, and has gone on to work with some of the world's top chefs. He founded Fifteen restaurant in London and the associated charity, Fifteen Foundation, which continues to train disadvantaged young people to become chefs. There are now three other Fifteen restaurants in the world: Cornwall, Amsterdam and Melbourne. Jamie has also launched a chain of high street restaurants in the UK called Jamie's Italian. In 2005 Jamie led a campaign to improve the quality of school dinners in the UK and, through the Feed Me Better movement, caused the government to substantially change its policy towards school food. Jamie continues to write for publications in the UK and around the world, including his own magazine, Jamie Magazine. He lives in London and Essex with his wife, Jools, and their daughters, Poppy, Daisy and Petal.

Customer Reviews

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See all 12 customer reviews
I've already made a few recipes as well and they are delicious!
Elizabeth Nowak
The book is replete with many pictures of Mr. Oliver and the landscapes and has nice hefty feel that all good cookbooks show have.
P Magnum
The stories in here are great, the photos are wonderful, and the recipes look awesome.
joe

Most Helpful Customer Reviews

12 of 12 people found the following review helpful By Elizabeth Nowak on April 12, 2010
Format: Hardcover
I received this as a present and I absolutely LOVE it! It's such an unlikely collection of American foods. Important to note that, at least my version, is in metric cooking units and not American as this was a cookbook made for other countries to experience American foods. I love Jamie's stories about the places he visits and the art in the cookbook really make it stand out. I've already made a few recipes as well and they are delicious!
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10 of 11 people found the following review helpful By joe on May 19, 2010
Format: Hardcover
I was shocked to see how few stars this has, but then noticed most of the bad reviews are about order problems rather than the book! Let me put in my five stars vote. The stories in here are great, the photos are wonderful, and the recipes look awesome. He does a good coverage of different parts of the U.S., and I thought the section on the Navajo was particularly interesting and inspiring. Don't hesitate -- it's great.
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5 of 5 people found the following review helpful By Karen Krajenbrink on December 18, 2010
Format: Hardcover
We've been spoiled by Jamie's Food Revolution cookbook here at the house. So, when I saw Jamie's America, I paged through it, and then immediately ran to the cashier to buy it. I feel that this book actually has more volume as far as storytelling and gorgeous photography than the Food Revolution. While some folks may turn up their nose at what could be considered filler, I found the it only added to the experience of reading, and cooking from this book. To me, the difference between Food Revolution and Jamie's America is simple: one is more of a traditional style cookbook, while Jamie's America focuses on the journey across the US to discover the quintessential recipes (with Jamie's touch) that define each region.

Jamie's America covers from the West to East Coast, and everything in between. Thus far, we've made two recipes out of the book (we've only had it a week) and they were both delicious and relatively easy to make (though we do consider ourselves intermediate to expert level cooks for a household of four). I think what I most appreciated about this book was the diversity of recipes. From delicious Dan Dan Noodles to traditional Navajo breakfasts, you'll find a wide spectrum of dishes.

From an aesthetic perspective, the book is well bound and designed, grouping recipes together by location rather than dish, and sprinkled with lots of love and charm that make Jamie one of our favorite cooks of all time.

If you loved Food Revolution, this is definitely a great addition.
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7 of 8 people found the following review helpful By N. Sampaio on May 27, 2010
Format: Hardcover Verified Purchase
I really love this book! There are so many great recipe's, and Jamie's writing of food just gets you excited to cook! Beautiful images and descriptive recipes. I have been truly inspired by this recipe book, and have made several things with great success so far. Highly recommended!
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1 of 1 people found the following review helpful By Richard P. Duncan on January 5, 2011
Format: Hardcover Verified Purchase
I find this a treasure in American cuisine.
He gives us an interesting look in our own country's cuisine.

My only criticism, I wish he had a section on the cuisine of San Francisco and the wine country to the north.

Perhaps, he'll cover it in his next work.
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Format: Hardcover Verified Purchase
I have several of Jaime's cookbooks and the recipes are easy to follow and some are quite good new takes on old familiar (as an American) foods.

What I found disappointing were the subjects he chose. Perhaps its the British or European point of view but in the US, you can literally get hundreds of cook books on Southern Cooking, Cajun, TexMex, southwestern, Californian cuisine, so there was not much new there except the wild west, which was new territory for me.

Finally, why people see the need to add political commentary to a cookbook is beyond my ken.
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