Clark combines her love for travelling Route 66 with a passion for good food. She offers an all-American menu of good food from gifted cooks and has enriched the book with memorable stories from eateries, food festivals, bed and breakfasts and hometown cooks that bring Route 66 right into the kitchen. Starting in Chicago and ending in Santa Monica, Clark weaves together the recipes and memories of many of Highway 66's legendary places and people.

The book includes over 250 delicious, time-tested recipes from the unique restaurants that blossomed along Route 66, places like the U Drop Inn, the Covered Wagon Trading Post, the Pig Hip, and the Yip Yi Yo Cafe. It is also a nostalgic recreation of the Route 66 of the past, with stories from the waitresses and cooks who poured the coffee and baked the pie. With both black and white illustrations and a 16-page color section, this is a treasury of comforting dishes from a time when the flavors along the road changed as dramatically as the landscape and accents as you sped across the heartland.