28 of 32 people found the following review helpful:
3.0 out of 5 stars
IMHO, April 15, 2010
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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25 of 31 people found the following review helpful:
4.0 out of 5 stars
3 of the best D's, November 5, 2009
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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26 of 33 people found the following review helpful:
4.0 out of 5 stars
More Triple D, November 6, 2009
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. Nice, brief description of the place's operation. The dish? Smoked barbecue meatloaf. Ingredients: ground beef, eggs, seasoned bread crumbs, milk, barbecue sauce, dry onion soup mix, and grilled onions. Key to the recipe is smoking the meatloaf mix for 4 hours! Now that's a whole lot different than the way I make my meatloaf.
Once more, if you like the show, you'll probably enjoy the book. If not and if you are interested ikn a more traditional cookbook, this might not do the trick.
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