Jamie Oliver's Great Britain

Having grown up in his parents' gastropub, Jamie Oliver has always had a special place in his heart for British cooking. And in recent years there's been an exciting revolution in the British food world in general. English chefs, producers, and artisans are retracing old recipes, rediscovering quality ingredients, and focusing on simplicity and quality. Jamie celebrates the best of the old and new (including classic British immigrant food) in his first cookbook focused on England. Here are over 130 great, easy-to-prepare recipes, ranging from salads-Heavenly Salmon and Epic Roast Chicken; to puddings-Rhubarb and Rice Pudding and Citrus Cheesecake Pots; to Sunday lunch-Guinness Lamb Shanks and Roast Quail Skewers; and, of course, the crumbliest scones. America has already fallen for the new British gastropub cooking, with popular restaurants by chefs such as April Bloomfield of The Spotted Pig and the John Dory. Now Jamie shows how to make the same delicious food at home. This is definitely not your grandmother's mushy peas!

Jamie Oliver began cooking an his parents' pub at age eight; his television and publishing career began in 1999 with the Naked Chef book and television series. Since then, he has transformed school lunches in the UK and revolutionized home cooking around the globe. Jamies food shows air on the Cooking Channel, and his campaign series, Jamie Oliver's Food Revolution, broadcast by ABC, won an Emmy for Outstanding Reality Program. He lives in London and Essex with his wife, Jools, and their children.