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. "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!"