Having spent a decade trying to convince the world that British food is more than slop, he now takes on the States - at least six of them.
In his chatty, colloquial style he takes us to New York, Louisiana, Arizona, Los Angeles, Georgia and the Wild West - Wyoming and Montana and into people's kitchens and backyards.
He entices us to cook fine hearty food like cowboy scrapple from Montana, collard greens, turnips and pork, and five-star barbecued pork ribs from Georgia, popcorn aligator and aoili from Louisiana, cheesecake from New York, stuffed tomato tortillas from Los Angeles, chilli cheese cornbread from Arizona and an apple berry pie from Wyoming.
In a similar format to his other books, well designed and enticing, this is one of Oliver's more interesting recent cookbooks.
