Diners, Drive-ins and Dives: An All-American Road Trip . . . with Recipes! (Food Network) (Paperback)

~ (Author), Ann Volkwein (Author)
Key Phrases: granulated garlic, tablespoon freshly ground black pepper, Pizza Palace, Barbecue Sauce, Ted Peters (more...)

Editorial Reviews

From Publishers Weekly

The iron-stomached Fieri, restaurant owner and Food Network personality, has probably choked down more burgers, bacon, pancakes, hash browns and fried eggs than any person should have to, and this dense, photo-packed retrospective allows viewers to replicate many of his favorite restaurants' recipes at home. Like the show, Fieri takes diners on a tour of the country's best local eateries, like Kansas City favorite YJ's Snack Bar, which uses two electric burners and a sidewalk grill to crank out exotic fare from around the world; James Beard Award-winning Al's Breakfast in Minneapolis; and all culinary points in between. The book contains a fair number of predictable classics like coconut cream pie, macaroni and cheese, meatloaf and burgers (including one that's dipped in batter and deep-fried), but has an equal number of interesting riffs such as Cap'n Crunch French Toast, Nut N' Honey Pancakes, Pork and Sweet Potato Empanadas and Chicken Fried Lamb Chops. Viewers' requests are also featured, including the Red Arrow Diner's American Chop Suey. Rounded out with plenty of behind-the-scenes anecdotes and local color, this tour of off-the-beaten-path establishments has enough regional entries to keep culinary road-trippers busy (and full) for many, many miles.
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Review

"Rounded out with plenty of behind-the-scenes anecdotes and local color, this tour of off-the-beaten-path establishments has enough regional entries to keep culinary road-trippers busy (and full) for many, many miles. " (Publishers Weekly )

A NEW YORK TIMES BESTSELLER (No Source )

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Product Details

• Paperback: 256 pages
• Publisher: William Morrow Cookbooks (October 28, 2008)
• Language: English
• ISBN-10: 0061724882
• ISBN-13: 978-0061724886
• Product Dimensions: 9 x 7.3 x 0.7 inches
• Shipping Weight: 4 pounds (View shipping rates and policies)
• Average Customer Review: 4.1 out of 5 stars  See all reviews (164 customer reviews)
• Amazon.com Sales Rank: #114 in Books (See Bestsellers in Books)

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  #1 in	Books > Travel > United States > Regions
  #1 in	Books > Travel > Reference & Tips > Essays & Travelogues
  #2 in	Books > Travel > Reference & Tips > Food & Lodging > Dining

Customer Reviews

Most Helpful Customer Reviews

123 of 129 people found the following review helpful:

4.0 out of 5 stars A little disappointing ..., November 20, 2008

By	L. Mountford (Bellingham, WA United States) - See all my reviews (TOP 500 REVIEWER)    (REAL NAME)

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I really wanted to LOVE this book, I really did. I'm such a huge fan of Guy Fieri's "Diners, Drive-Ins and Dives" television show, and I've been hoping he'd come out with a cookbook containing recipes featured on his shows.

I'm a sucker for great road food, and often go out of my way to try a "hole in the wall" diner. Guy has traveled the US highlighting exactly the kinds of places I love to visit. His show on Food Network is loads of fun. No one can describe food like Guy, with his blend of humor and killer adjectives.

The humor doesn't translate all that well in print, and the jokes just aren't that funny. But I didn't get this book for the jokes -- I got it for the recipes.

The recipes that are included are OK -- but if you're a fan of the show, don't expect to find very many of the dishes Guy spotlighted. There are a few (the Cap'n Crunch French Toast from the Blue Moon Cafe in Baltimore, for example), but the bulk of the recipes are "new."

It was more than a little frustrating to read about the wonderful dishes in Guy's descriptions of the restaurant, only to find few recipes for any of them. While each establishment is represented by a recipe, almost none of the recipes are described in the narrative.

For example, Baby Blues Bar-B-Q in Venice, CA -- Guy waxes rhapsodic over the "killer mac and cheese made from four cheeses" and "grilled corn with chipotle-poblano butter and cotijo cheese sprinked on top." The featured recipe: sautéed okra. Huh?

That's not to say these are not GOOD recipes -- in fact, most of them look pretty darned tasty. And if your expectations don't include recipes for dishes featured on the show, these will be just fine.

As a travelogue, it's probably OK, too. And maybe that was its intended purpose, rather than a "cookbook." Or maybe it can't really decide what it wants to be.

But if you're like me, you might be a little disappointed that the dishes included in the book are NOT the ones that made your mouth water when you watched the show OR read about them here.

32 of 32 people found the following review helpful:

5.0 out of 5 stars Like diners and dives? Check this out!, November 6, 2008

By	Steven A. Peterson (Hershey, PA (Born in Kewanee, IL)) - See all my reviews (TOP 50 REVIEWER)    (REAL NAME)

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I'm addicted to Guy Fieri's Food Network show, "Diners, Drive-Ins, and Dives." Whenever I have a chance, I tune in; normally, it's a cool one hour trip across the country. His enthusiasm comes right through the screen as he tries out different dishes at each establishment.

This book provides a sampling of some of those establishments across the country. The format is simple: a brief description of the diner or deli or dive, a photo of the place, and one or more illustrative recipes. In a sense, using one of his own terms, this is a trip to "Flavortown." One nice touch: his recognition of key players in his crew, as they work together as a team across the country.

Some examples of the places he looks at and the recipes that he spotlights. The "Blue Moon Cafe" in Baltimore, Maryland. I am looking forward, in the near future, to a long weekend in Baltimore; it's an enjoyable visit. This time, I may choose to try out this place. He focuses on breakfast in his two cafe examination of this cafe. The recipe given is intriguing--but not for me, Cap'n Crunch French Toast. I'm not going to ever make this, but it's fun to imagine making it and tasting it. Ingredients: heavy cream, eggs, vanilla, Cap'n Crunch, sugar, bread, sugar, berries. The 5 steps in the recipe sure look doable for amateur chefs. Interesting. . . .

Then, there is "Panini Pete's," located in Fairhope, Alabama. One interesting aspect: the head cook is a classically trained European chef. One recipe: Pete's Rubbed and Almost Fried Turkey Sandwich. Focaccia bread, balsamic vinegar, olive oil, Kosher salt and pepper, Dijon mustard, fried turkey (a menu provided for that, too), roasted red pepper, baby greens, mozzarella, and garlic mayo. Oooh. Read the recipe and imagine the tasty results!

Then, there is Joe's Farm Grill in Arizona. Much of the food is grown right there. One specialty is hamburgers, with all sorts of eye popping toppings (e.g., apple-cider smoked bacon, pepperoni, roasted red peppers, and so on). But this isn't just a burger joint. Witness the recipe provided--Asian Slaw with Spicy Thai Vinaigrette. Combine the vegetables, including green and red and napa cabbage, julienned green onion, julienned red bell pepper, shredded carrots, salt and pepper, topped with spicy Thai vinaigrette. Looks yummy.

Anyhow, this is worth the price of purchase simply for the description of the diners, delis, and dumps--and seeing the building where the establishment is located. The recipes are interesting, too, although I would not even think of making many of these (some may be great tasting, but they're awfully fatty and loaded with cholesterol). If you like Guy Fieri's show, you'll enjoy this book, I think.

47 of 51 people found the following review helpful:

5.0 out of 5 stars crazy tasty, October 24, 2008

By	Patricia R. Andersen "redheaded booklover" (Baltimore, MD USA) - See all my reviews (TOP 1000 REVIEWER)

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Guy Fieri was the first winner of the "Next Food Network Star" andhe is no flash in the pan. His tv show is entertaining. But how does the book stack up?
Very well. Mr Fieri visits (and revisits) over 50 "diners, drive-ins and dives" with a signature recipe from each location. The recipes are as diverse as "Cap'n Crunch French Toast" from the Blue Moon Cafe' in Baltimore, Maryland to a falafel from the Original Falafel's Drive-In in San Jose', California. The restaurant descriptions make you want to hop in the car and check them out.
I would recommend this book to anyone who wanted to try any sort of new recipe, as the book includes a diverse group of recipes. I would also recommend it to anyone who is a fan of Mr Fieri (and who isn't?). Finally, if you're planning a road trip, this is the book for you. You can stay away from the chain restaurants and try something unique to the area you're visiting. Or you might find a homegrown delight in your own backyard. This book is great fun to read.