The Coast-to-Coast Guide to 500 of the Best Barbeque
Joints, Lobster Shacks, Ice Cream Parlors, Highway Diners,
and Much More, Jane & Michael Stern
First published in 1977, the original Roadfood is
a classic. James Beard said, "This is a book that
you should carry with you, no matter where you are going
in these United States. It's a treasure house of information."
Now this guide is back, in an even bigger and better
edition, covering 500 of the country's best local eateries
from Maine to California. With more than 250 completely
new listings and thorough updates of old favorites,
the new Roadfood offers an extended tour of the
most affordable, most enjoyable dining options along
America's highways and back roads.
Filled with enticing alternatives for chain-weary-travellers, Roadfood provides
descriptions of and directions to (complete with regional
maps) the best lobster shacks on the East Coast; the
ultimate barbecue joints down South; the most indulgent
steak houses in the Midwest; and dozens of top-notch
diners, hotdog stands, ice-cream parlors, and uniquely
regional finds in between. Each entry delves into the
folkways of a restaurant's locale as well as the dining
experience itself, and each is written in the Sterns'
entertaining and colorful style. A cornucopia for road
warriors and armchair epicures alike, Roadfood is a
road map to some of the tastiest treasures in the United
PLATE SPECIALS & BLUE RIBBON CHEFS: The Heart and
Soul of America's Great Roadside Restaurants, Jane & Michael
The Sterns packed up their bags and hit the highways
again in search of the tastiest down-home dishes and
most fascinating blue-collar chefs America has to offer.
The result is a journey across America's heartland to
eat a few unforgettable meals and delightful desserts
at the coziest, friendliest, and busiest diners and
roadside cafes. From the A-1 Diner in Gardiner, Maine,
to Vernon's Kuntry Katfish in Conroe, Texas, the Sterns'
travels left no stone unturned in the quest for the
most mouthwatering meatloaf, sizzling steak and bountiful
But the journey doesn't just begin and end with the
restaurants and the foods they serve. Along the way,
the Sterns meet a delightful cast of characters -- crazy
chefs, speedy short-order cooks, and wistful waitresses
-- that only truck stops and greasy spoons can provide.
Complete with recipes, chef profiles and photographs,
this is a pastiche of the heart and soul of American
food culture -- a culture full of lifelong loyalties,
faithful friendships, and, most important, the unbreakable
bond that comes with the ceremonial breaking of bread.
Have What They're Having: Legendary Local Cuisine,
America has a rich history of regional cooking. From
Brooklyn bialys to San Francisco cioppino to southern
fried chicken, traditional food is as large a part of
the local culture as the landscape and the monuments.
Some dishes are so famous that they are an essential
part of any trip - imagine coming to Chicago without
sampling deep-dish pizza? Or going to New Orleans without
trying jambalaya? Or Miami without tasting key lime
Now you don't have to travel any farther than your
own kitchen to enjoy these specialties. I'll Have
What They're Having offers recipes for more than
130 hidden gems of regional fare - home cooking at its
most creative, the kind of food that you want to bring
back from your travels and make again and again. Recipes
include helpful tips on appropriate eating etiquette
and making each dish with authentic touches that reflect
its cultural origins. In addition, you'll learn about
the stories - both humorous and historical - behind
these delicious and sometimes off-beat local favorites.
Did you know that Hangtown fry, a mouth-watering, one-skillet
meal of eggs, oysters, and bacon was originally sold
to gold miners in the 1800s for $6.00 a plate - the
equivalent of hundreds of dollars today?
Part cookbook, part history lesson, this engaging
collection celebrates the flavors and traditions that
showcase the best of American cuisine.