James May: Oh Cook

James starts his culinary journey by taking on the food of Asia; as the publishers of his recipe book are in attendance, he immediately starts with a glass of wine; the first dish of the day is a Thai noodle soup, a staple of Southeast Asian cuisine.

The pub is a British institution, once a bastion of warm ale and smelly carpets, many are now known for their excellent food; James explores the most classic of pub grub: the pie; however, this particular pie has been given a modern makeover.

James dives headfirst into the world of pasta and whips up an array of Italian classics; from antique kitchen gadgets to carbonara, James washes down his Apennine adventures with a bottle of Chianti.

James attempts to cook an Indian-inspired feast featuring lamb keema, dal, chapatis, and a speedy raita.

From crumbles and cakes to sticky toffee and bread and butter, puddings are undoubtedly the gastronomic calling card of the United Kingdom; James begins with Spotted Dick, an amusingly-named culinary relic that deserves a bit of a revamp.

Breakfast is back in vogue and more varied than ever; Bloody Mary in hand, James begins by making kedgeree; this lightly curried dish of flaked, smoked fish in rice was a favorite of the British Raj.