James Martin's American Adventure: 80 classic American recipes

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Place the burgers on a baking tray and top with a square of cheese. Place under the grill for two minutes. Place a large frying pan over a low to medium heat and add two tablespoons of butter. Dip the brioche into the egg mixture, and once the butter has melted, place the brioche into the hot pan. Cook for one minute on each side until golden brown. Transfer the pieces to a warm plate.

Make the burgers. Put the meat into a bowl, season well, mix together and shape into six rounds. Rub a little oil over the sides of each burger. Heat a griddle pan. Fry for two minutes on each side. Toast the brioche buns. Layer up the lettuce, red onions and tomatoes. Top with a burger, gherkins and lid, then repeat until you’ve assembled all the burgers.With 80 recipes for hearty American classics, as well as James’s own take on the meals he tastes on the road, there is something for everyone! Enjoy a decadent Manhattan-style brunch of Lobster Newburg or Blueberry & Bourbon Pancakes. Sample street food classics like the Philly Cheesesteak and Ultimate Hot Dog. And of course there are plenty of inspiring ides for your next barbecue: impress guests with BBQ Tequila Salmon with Jalapeños or Pork Ribs with Apple and Fennel, finishing it all off with a Bourbon Pecan Tart. Heat a large frying pan over a medium heat, add a tablespoon of butter and once the butter has melted and is foaming, place three large spoonfuls of the batter into the pan, well-spaced apart. Cook for one to two minutes until golden brown, then flip over and cook for a further one to two minutes. Lift onto a plate and repeat three more times until all the batter has been used up and you’ve made 12 fritters. Following on from his triumphant TV show and book James Martin’s French Adventure, our food hero takes on the United States in James Martin’s American Adventure. The book sees James travel from coast to coast, cooking and eating everywhere from San Francisco to Dallas, Philadelphia to New Orleans, New York to Maine, and sampling the high life in The Hamptons. On the way he cooks with real cowboys at a ranch, caters at Reno air race, and explores Creole food in Baton Rouge.

Sprinkle the remaining sugar over the top, add the cinnamon then pour in the banana liqueur and rum. Flame to burn off the alcohol. Simmer for a couple of minutes until the butter and sugar turns into a sauce, then stir in the pecans. Following on from his triumphant TV show and book James Martin's French Adventure, our food hero takes on the United States in James Martin's American Adventure. The book sees James travel from coast to coast, cooking and eating everywhere from San Francisco to Dallas, Philadelphia to New Orleans, New York to Maine, and sampling the high life in The Hamptons. On the way he cooks with real cowboys at a ranch, caters at Reno air race, and explores Creole food in Baton Rouge. It's the culinary journey of a lifetime and here are all the recipes from the series, along with exclusive photography from behind the scenes on James's extraordinary food trip. Meanwhile, fry the chips. Heat the vegetable oil in a deep-fat fryer to 180C or in a deep heavy-based saucepan until a breadcrumb sizzles and browns when dropped into it. (Hot oil can be dangerous; do not leave it unattended.) It’s the culinary journey of a lifetime, sampling the very best food the States has to offer, and inside you’ll find all the recipes from the series, along with exclusive photography by Peter Cassidy from behind the scenes on James’s extraordinary food trip.

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Most poignant, though, ended up being a visit to an artichoke farm, where Martin made pasta with artichokes, cavolo nero and Parmesan, a dish his much-loved friend, the late Antonio Carluccio, once cooked for him.