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Jamie's America: Easy Twists on Great American Classics, and More Hardcover – October 5, 2010

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Jamie's America: Easy Twists on Great American Classics, and More + Jamie's Italy + Jamie at Home: Cook Your Way to the Good Life
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Product Details

  • Hardcover: 360 pages
  • Publisher: Hachette Books (October 5, 2010)
  • Language: English
  • ISBN-10: 140132360X
  • ISBN-13: 978-1401323608
  • Product Dimensions: 7.9 x 1.5 x 10.1 inches
  • Shipping Weight: 2.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (31 customer reviews)
  • Amazon Best Sellers Rank: #145,565 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Oliver returns with his 10th cookbook, this one a colorful and quirky look at down-home American cooking. Traveling to the cities of New York and Los Angeles, as well as Louisiana, Georgia, Arizona, and Wyoming, Oliver paints a somewhat unbalanced portrait of American cuisine. However, what he covers, he covers well, and, in many cases, he puts his own touches on American classics. From New York, he showcases Waldorf salad made with yogurt, and cheesecake topped with meringue. Louisiana's popcorn alligator and aioli and Arizona's rustic tortilla soup emphasize only a fragment of the multitude of ethnic influences that shape our food creations. The cultural differences between Georgia and Wyoming are shown in stark contrast with Southern pecan and apple salad, and mountain meatballs. Los Angeles's tuna in roasted salsa and Redondo mackerel wraps round out Oliver's culinary tour. Scattered among the many recipes and numerous color photos of each region are sidebars on region-specific cultural influences such as Chinatown, gator hunting, and campfire cooking. Uneven but still insightful, especially for Americans who have not journeyed to these areas, these dishes offer a glimpse into some of the best America has to offer. (Oct.) (c)
Copyright © PWxyz, LLC. All rights reserved.

About 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.

Customer Reviews

The recipes are straightforward to follow.
J. M. Fitzpatrick
Every recipe is shown in a full-page picture, done by an expert photographer and food stylist.
B. Marold
All in all, this book makes a great addition to his other cook books.

Most Helpful Customer Reviews

23 of 23 people found the following review helpful By busy_mom2000 on December 27, 2010
Format: Hardcover
Jamie Oliver's latest cook book is as rich in flavor and variety as our American culture is. For this book, he traveled through the United States to find out what "real" American food is all about (not the typical cliche of "junk food", but rather "how people feed their families"). Instead of going from state to state, he tried to pinpoint six different parts of the country: New York, Louisiana, Arizona, LA, Georgia, and what he calls the "Wild West". During his trip he visited "everyday people" to see how and what they cooked for their families, as well as little diners, supper clubs, even illegal restaurants run from people's homes. He even joined in on an alligator hunt to (literally) get a taste of the "local game".

I've been a fan of Jamie Oliver's cooking since his early "Naked Chef" days, and have enjoyed many of his recipes. Though I don't own every one of his cook books (most of them, though, as well as his iPhone app, which I really like!), I really thought the concept of this one sounded interesting. So I gifted this to myself for the holidays. I absolutely love the variety of the recipes in this book! You find classics like the "Waldorf Salad", Chicken noodle soup (lovingly called "Jewish Penicillin" in the book - so good that my husband and kids have already requested me to make this one three times in the 1+ week I've had this book!), "Deep-Pan Pizza" (delicious!), or pork ribs (haven't tried them yet, but his rub and BBQ sauce sound delicious!). He even has some desserts strewn in there ("Peach Cobbler", "Chocolate Rocky Road", "Velvet Cupcakes", or "Peach Ice Cream", for example).
But then you also find these great region specific recipes ("Collard greens, turnips & pork", or "Southern Pecan & Apple Salad" - doesn't that just scream "Southern" to you?).
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42 of 46 people found the following review helpful By i4abuy on November 20, 2011
Format: Hardcover
Lemme say, first off, that I'm a fan of Jamie Oliver. I own one of his cookbooks and have never missed when I cook from it. My experience is that if he has a recipe for something I want to cook, it is likely to be better than other recipes for the same dish. And he has many fresh, new ideas. So, when I saw this book at the library I headed straight home to see what I could cook.

It's a beautifully produced book with terrific pictures (except for the 85 -- count 'em -- annoying photos of Jamie Oliver popping up everywhere like a self-satisfied Flat Stanley wistfully staring at the horizon). The recipes I've cooked have been his usual high standard for abundant flavor. The Astoria Soup has been the best, but I threw in some chopped lamb to give it more substance. Traybaked chicken was good, and we used the leftover sauce and potatoes as a soup base.

Having said that, I personally will not buy the book. I can't find enough recipes I want to cook to justify the price or the shelf space. There are way too many desserts and salads for my family. And there are many recipes for regional or difficult-to-find meats: alligator, venison, pork skin, quail. There are too few recipes for vegetables. My plan is to photocopy the five or ten recipes that work for my family before returning the book to the library, because the ones that work, REALLY work well.

Now, if you're not familiar with Jamie Oliver cookbooks, you may also want to see whether you will be put off by his writing. I go back and forth with this. I like his measuring system: "a glug of olive oil," "four handfuls of greens," "a handful of manchego cheese." That makes sense. And I like it when he writes of chicken that "if the juices run clear, you're laughing.
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5 of 5 people found the following review helpful By Sheri Newton on January 3, 2011
Format: Hardcover
Jamie's America by Jamie Oliver is a new cookbook by Jamie that focuses on all of the amazing dishes that America has been cooking for a long time. This cookbook gives some updates to favorites such as pizza, fried chicken, breakfast tortillas, and many more favorite recipes from people all over America.

Jamie's America is a cookbook that is written from someone who is not from America, but enjoys the food that it has given for culinary cuisine. This cookbook isn't just an ordinary "Southern" "Cajun" or whichever area in the USA cookbook. This is one that joined together some fun recipes that Jamie enjoyed while visiting New York, Louisiana, Arizona, Los Angeles, Georgia, and the Wild West.

Jamie's America is a big, colorful cookbook that has scrumptious recipes that make you wish they could be brought to life with some form of a magic wand. Unfortunately, that hasn't been developed yet, so you have to do it the old fashioned way and actually cook it.

Some of my favorite recipes included in this cookbook:

* New York: Waldorf Salad, NYC Cheesecake
* Louisiana: Down `N' Dirty Cajun Rice, Chicken Sausage & Shrimp Jambalaya
* Arizona: Rustic Tortilla Soup, Cinnamon Orchata
* Los Angeles: Beautiful Breakfast Tortillas, Chocolate Rocky Road
* Georgia: Red Pepper Summer Soup, Beer Butt Chicken
* Wild West: Awesome Wild Pancakes

Jamie's America is really a cookbook that gives a diverse group of recipes that may be new to you, and some may just be updates to some of the classics. Either way, it is a great book that can perhaps bring inspiration to your very own kitchen to start cooking some new favorites.

* Thank you to the publisher of Jamie's America, Hyperion, for providing me with a copy of this book for review. All opinions expressed are my own.
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Most Recent Customer Reviews

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.

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