Customer Reviews

More Diners, Drive-ins and Dives: A Drop-Top Culinary Cruise Through America's Finest and Funkiest Joints (with Signed Apron)

5 star:		(28)
4 star:		(13)
3 star:		(9)
2 star:		(1)
1 star:		(2)

 

 

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...

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.

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.

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.

The seller is super - 5 stars. The book is less great only because it is more talk and fewer recipes. Not all of the recipes shared in 2009 on TV are in this book, just some and they tend to be heavy meat dishes. Nonetheless, it is a good book.

I love Guy Fieri and this book is great. I have made a couple of the recipes and they were pretty easy and yummy. The writing style in this book is just like watching the show. I would recommend this book to anyone who is a fan of DDD and Guy Fieri.

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.

I was disappointed. I thought it would be a discription of the places he visited and it would list their featured items. When actually it was a few places he visited and recipes.

I'm a current watcher of triple D, and enjoy the shows very much. I'm using Guy's books as my personal "BUCKET LIST" places to be try when I travel. And as long as you have a good GPS system it makes the food treasure hunt most enjoyable. I plan on trying some of the recipies, in my spare time at home. My only wish is that in Guy's next book (and I'm sure there will be one) he'll give us a small map for location, and hours that the D,D,and D's are open. some of them have irregular schedules, but all in all I think there worth the effort. Best of luck Guy. You have the job I know I'd enjoy the best

I really liked this book. Great stories for every place. But, my biggest problem was trying to find these on a map. I just did a drive from Jackson Hole, Wyoming to Connecticut and wanted to stop at some of the locations, but trying to find them on a map, and seeing if they were on the way became so cumbersome that I gave up. If they had a map of each state with the location of each place- just one in the front of the book, I could have seen which might be on our route and would have definitely have vistited, or even revised the route to go.