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More Diners, Drive-ins and Dives: A Drop-Top Culinary Cruise Through America's Finest and Funkiest Joints Paperback – November 3, 2009


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More Diners, Drive-ins and Dives: A Drop-Top Culinary Cruise Through America's Finest and Funkiest Joints + Diners, Drive-ins and Dives: An All-American Road Trip . . . with Recipes! (Food Network) + Diners, Drive-Ins, and Dives: The Funky Finds in Flavortown: America's Classic Joints and Killer Comfort Food
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Product Details

  • Paperback: 256 pages
  • Publisher: William Morrow Cookbooks; 1st edition (November 3, 2009)
  • Language: English
  • ISBN-10: 0061894567
  • ISBN-13: 978-0061894565
  • Product Dimensions: 9.3 x 7.3 x 0.6 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (113 customer reviews)
  • Amazon Best Sellers Rank: #170,459 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Book Description

Join New York Times bestselling author and Food Network star Guy Fieri for a second helping of the best diners, drive-ins, and dives across America!

Guy Fieri strikes again with More Diners, Drive-ins and Dives, giving you a road map to road food that's earned its culinary citizenship in "Flavortown." Join Guy on a cross-country noshing parade, mapping out the best places you've never heard of—more than fifty establishments off the beaten path. Compete in a (no hands) apple-pie-eating contest at Bobo Drive-In in Topeka, Kansas, dip your taste buds in Sweet Spicy Love sauce at Uncle Lou's Fried Chicken in Memphis, Tennessee, and get a load of the killer four-cheese mac-and-cheese at Gorilla Barbeque in Pacifica, California. Filled with Guy's hilarious voice and rampant enthusiasm for these hidden culinary gems, More Diners, Drive-ins and Dives is the perfect book for lovers of the American food scene and fans of Triple D.

Pleasure Cruising Through More Diners, Drive-ins and Dives by Guy Fieri

Dear Amazon Customers,

My drop-top culinary cruise to America’s most fun and funkiest joints is the adventure we’re all looking for--and I’m having the time of my life. I’m glad to get out there because it reminds me of what a great country we have. I have five restaurants of my own (three Johnny Garlic’s and two Tex Wasabi’s), and as a chef and restaurant owner, let me tell you, it’s a tough business. You really have to love it to keep with it. I thought having my own restaurants in Northern California’s wine country couldn’t be beat, but sharing these mom and pop joints across the country and highlighting not just their food but their stories is probably the greatest experience I’ve ever had. And on top of it all, the show results in an increase in their business and ends up changing their lives. We get stories emailed to us all the time: I opened a second location, I bought the building, I bought my wife a new Mercedes.

One of these folks was Gorilla Rich, owner of Gorilla Barbeque in Pacifica, California. I met him while at a NASCAR race, and I knew this guy had to be on television. I didn’t even know he had a barbeque restaurant at the time, so I wasn’t even thinking of Diners, Drive-ins and Dives. I even called my producer from the track and said, “I met this dude and we’ve got to get him on television.” Long story short, turns out he’s doing some slammin’ BBQ, we end up highlighting his restaurant on the show, and things are blown out! They’ve got a second smoker now and are looking into another location. Gorilla and I have become really good buddies, so when I’m home in California he’ll drive up to my house and we’ll hang out. Making these connections is one of the neatest things about doing the show. It can’t happen with all of them, of course, but at some of the locations--like Voula’s, Panini Pete’s, Grinders, Luigi’s Pizzeria, and Hodad’s--these people have become really close friends. And it’s not that we’re great friends because I came to shine a light on them and change opportunities for their business, it’s because they’re brothers from another mother. We’re all in this industry to make people happy, that’s what we love to do. So when you find these other brothers that are out there doing that same thing, it’s a culinary family reunion in flavortown.

Review

#1 New York Times Bestseller (New York Times)

#7 Washington Post Bestseller (Washington Post)

More About the Author

In 2006, Guy Fieri premiered his first show, Guy's Big Bite, on Food Network after winning season two of The Next Food Network Star. Today, this "culinary rock star" hosts two additional top-rated shows on the network: Diners, Drive-Ins and Dives and Tail¬gate Warriors. And on March 14, 2010, Guy made his debut as a game show host on the NBC prime¬time series Minute to Win It.

In 2011, Guy officially launched CWK (Cook¬ing with Kids; www.cwkfoundation.org), a program that encourages developing healthy eating habits to address the childhood obesity crisis, strengthen the family unit by sharing quality time in the kitchen, and as a result increase our children's self-esteem in a fun and positive way.

Guy's first two books were the New York Times bestselling Diners, Drive-ins, and Dives: An All-American Road Trip . . . with Recipes! and More Din¬ers, Drive-ins and Dives: Another Drop-Top Culinary Cruise Through America's Finest and Funkiest Joints.

Guy owns five restaurants in Northern Califor¬nia, including three Johnny Garlic's and two Tex Wasabi's, and resides in Northern California with his wife, Lori, and two boys, Hunter and Ryder.

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Customer Reviews

So much fun to look through.
Barb Majkrzak
This is going to come in handy this summer when we plan our next road trip for great places to eat.
Joseph M. Lehman
Great book with some good recipes.
JUDITH T

Most Helpful Customer Reviews

43 of 48 people found the following review helpful By The Traveling Eater on April 15, 2010
Format: Paperback Verified Purchase
I love 'Triple D' which is why I ordered both books. I was hoping to see a laundry list of places Guy has gone so I can back track him. I was not too happy to see a selected review on a few places, and really not happy to see food etc, in B&W. I still watch every show with drooling anticipation, but I wouldn't order either of these books if you anticipate the slightest imitation of the show...
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40 of 47 people found the following review helpful By wogan TOP 100 REVIEWER on November 5, 2009
Format: Paperback Verified Purchase
What more could a food lover want than diners, drive-ins and dives with a top down to drive. Guy Fieri has a sequel to his first book and it is enjoyable and definitely covers this all-American food.
The book covers how the program 'Diners, Drive-Ins and Dives' is made and who the crew is that creates this popular show. There are many black and white pictures of the people and places and Guy's top 5 pranks, how to eat in 'the hunch'. (The position to avoid grease and spills from covering your shirt.)
The Northeast and Mid Atlantic, the South, Midwest, West and Southwest are covered, giving spots to get some of the great 3 D food. I do wish there were more states covered, only 22 are represented here, some states having several food places covered.
Some history for each location is given, their address, telephone number and web site - if available. There are one or two recipes from each place. Guy also includes many side spots `Guy Aside' giving his personal thoughts.
An index covers recipes by breakfast, burgers and sandwiches, condiments and sauces, starters, dinner mains, sides and sweets. There is also a list of all the restaurants that have been featured on the show, ones in red are in this book, those with an asterisk were in the first book and then the others that have been on the show; addresses, telephone numbers and web sites are given - a great resource.
If you enjoy the show, or enjoy diners and drive-in, dive food- this is a book for you.
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30 of 37 people found the following review helpful By Steven A. Peterson TOP 500 REVIEWERVINE VOICE on November 6, 2009
Format: Paperback Verified Purchase
Do you enjoy Guy Fieri's show on the Food Channel, "Diners, Drive0Ins, and Dives"? Did you get a kick out of his first book exploring the three Ds? If yes to either, you should enjoy this volume, too. If you want a lot of recipes, then this book isn't likely to engage you.

However, I do enjoy the author's televised Odyssey through diners, drive-ins, and dives throughout the country. Here, you get a brief sense of the uniqueness of a variety of joints--as well as an illustrative menu item or two from each. It all makes for a nice diversion. And there are always a few recipes that are a lot of fun to contemplate and to make.

As before, Fieri divides the country into regions--in this instance, Northeast and Mid-Atlantic, South, Midwest, and West and Southwest. For each region, he selects a handful of places (between 10 to 18 per region). One of the charms, in the author's own words is (Page 3): I get to shine a light on a real group of people. . . . I get to bring out the kid and adventurer in all of us. . . . We're reminding people to get back to the basics: real food from real people."

Let's take a look at a couple representative D,D,or Ds.

Northeast/Mid-Atlantic: Kelly O's Diner in Pittsburgh. Fieri's visit boosted business quite a bit, according to the owner. The example from the menu: Haluski. Green cabbage, butter, julienned Spanish onions, garlic salt, sliced bacon, egg noodles, black pepper, and grated Romano cheese. Cook cabbage leaves in water; melt butter and add onions and half of the garlic salt stir in cabbage until onions and cabbage begin to caramelize; stir in other ingredients (except cheese) then plate and add cheese to the top of the dish. Down home cooking here!

West and Southwest: Pat's Barbecue in Salt Lake City.
Read more ›
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8 of 9 people found the following review helpful By Joe Madison on June 27, 2011
Format: Paperback
Let me begin by saying I am a fan of Guy Fieri, I am a fan of "Triple D" and I am a fan of the first book. Although this book is a fine edition on its own, it pales in comparison to the first effort. I was surprised and disappointed by the amount of filler included in the book. A little "behind the scenes" info and a few stories about the crew would have been okay but More DD&D contains page after page of crew biographies, photos, interviews, turn offs and turn ons, etc. that add little to nothing of value. I'm sure they are fine and lovely people, but Triple D is about the food, the people who make it, and Guy... and there was not nearly enough of any of those elements in this book. A repeated theme was "Restaurant X is world famous for their [insert name of mouth-watering signature entrée]. Here's their excessively ordinary recipe for cole slaw." After a few of these "teases" I almost expected to be given a recipe for salt. This tactic was not used in the first book. If a restaurateur was (understandably) unwilling to give up their secret, we were offered an approximation that at least allowed us to get a feel for the original. And that sums up my disappointment with this book. It doesn't have the special feel of the original.
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24 of 32 people found the following review helpful By Jennifer L. Vido VINE VOICE on November 8, 2009
Format: Paperback
Guy Fieri, best-known as the bleach-blonde spiky hair chef on The Food Network channel, is at it again in his latest release MORE DINERS, DRIVE-INS AND DIVES. Winner of the second season of The Next Food Network Star, he took the network by storm with his vivacious personality and good-natured charm. What started out as a test drive has turned into stardom and fame for this fun-lovin' California guy.

As host of the three hit shows, Guy's Big Bite, Diners, Drive-Ins and Dives, and Ultimate Recipe Showdown, Guy serves up the right balance of know-how and charm to keep his fans coming back for more. His first book, Diners, Drive-Ins and Dives made its way to the New York Times Bestseller List. In his follow-up release, he takes his readers on another tour around the country serving up some of the best dishes discovered on his culinary cruise.

With a foreword written by none other than the legendary chef Emeril Lagasse, MORE DINERS, DRIVE-INS AND DIVES gives the reader a backstage pass to the making of this popular television show.It also includes a Q&A section with Guy himself plus anecdotal recaps from some of the most memorable episodes. The most interesting part of the introduction is the section called "What It Takes to Pull Off the Show." Each member of the crew shares thoughts about Guy, his pranks, and other interesting facts and tidbits.

The many restaurants Guy has frequented are divided into four main sections of the country. With each establishment, he delivers some background information complete with photographs to make the reader feel right at home. The mouth-watering recipes make even the most finicky eater want to step out of the box and try something new. From Cheddar Cheese Burgers with Jezebel Sauce to Bar-B-Q Fried Chicken, Guy Fieri once again makes mealtime the best part of the day.
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