• With the publication of Jamie’s Food Revolution, Jamie’s profile skyrocketed—he was featured on the covers of both the New York Times Magazine and USA Today, and appeared on several major national television shows.
• The television series about his efforts to change how people eat in West Virginia, called Jamie Oliver’s Food Revolution, will air on ABC in prime time beginning in March 2010, greatly expanding Jamie’s name recognition and audience.
• Jamie’s cookbooks have sold more than 1.4 million copies in the U.S. alone.

Jamie has long been fascinated by how vast and diverse America is, but his experience had been limited to only a few cities.  All that changes with Jamie’s America.   This was his chance to see it all, and he couldn’t wait to travel all over the country, in search of recipe gems buried in Americans’ own backyards. As he says:

“I wanted to get to the heart of great American food…I set off on what I knew would be a completely inspiring trip. I wasn’t wrong…From New York to New Orleans, the energy of Los Angeles to the big skies of Wyoming, I found what I was looking for: Some of the most diverse and delicious recipes I’ve ever come across!”

Now, in Jamie’s America, he shares his discoveries. This mouthwatering cookbook contains 120 new recipes, gathered in New York, Louisiana, Arizona, Los Angeles, Georgia, and Wyoming, including My NYC Cheesecake (New York), Spicy Meat Gumbo (Louisiana), Traybaked Chicken (Wyoming), Rich Grits (Georgia), and Venison and Juniper Stew (Arizona). These are American recipes, to be sure, but each one has Jamie’s imprint—his enthusiasm, his ability to extract enormous flavor from humble ingredients, and his respect for home cooks everywhere.