Jamie Oliver uses his latest cookbook to invite you into his kitchen and the garden that feeds it. And readers will quickly find both are places they'll want to visit for a long while.

Oliver's "Jamie at Home" is a delicious tour through the seasons and how they play out in the kitchen and the kitchen garden. Your path is charted in part by Oliver's own recent conversion to gardening enthusiast, and he includes reams of gardening tips.

But as always, the strength of Oliver's book is his fresh-faced approach to real food, the sort of cooking that feels unforced and offers lush, earthy appeal - zucchini carbonara, pizza margherita, asparagus wrapped in pancetta and dipped in soft-cooked eggs.

To appreciate this book you need not be a fan of the man once known best as the Naked Chef. Nor even of farming. The gorgeous photography and Oliver's easy way with words and ingredients will satisfy any reader.

And be sure to try his crispy and sticky chicken thighs with squashed new potatoes and tomatoes.

Jamie Oliver's "Jamie at Home," Hyperion, 2008