From Chicago to LA, these are the stories of the best-loved eateries along Route 66. Through memorabilia and recipes these restaurants come to life.
--This text refers to an out of print or unavailable edition of this title.
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Book Description
Editorial Reviews
From Publishers Weekly
Eight states are connected by their roadside food and Route 66 in this book, beginning in Illinois and reaching to California. Clark wanted to document not only edible things, but an era--the last 40 years--of westward travel and its "pioneers." And so, the food: chocolate pudding cake, made from cake mix, marshmallows and a few other staples, comes from the long-since-closed Midway Cafe in Cuba, Mo. Gallup Navajo taco chili hails from Gallup, N.M., where an inter-tribal Indian ceremonial is held each year. Readers don't merely make this trip with their spoons. They follow along as the author introduces them to diner cooks and owners, to ghost towns, to others live but small, and to seedy motels with good specials. There's a Mrs. Updegraff, for example, of Vinita, Okla., who was included in a Ripley's Believe It Or Not column in 1933 for baking 66 pies in 45 minutes; or Bob Dowell of Amarillo, Tex., known for his recipe for taco meat. The book is amusing to scan, though the food doesn't all seem savory ("Oklahoma Millionaires," for instance, would daunt anyone not in a sugar frenzy). So pick, choose and read.
Copyright 1993 Reed Business Information, Inc.
Copyright 1993 Reed Business Information, Inc.
From Library Journal
Clark's cookbook/travelog captures a disappearing part of American culture--the networks of diners and family restaurants, truck stops, and almost-forgotten small towns along old Highway 66. Clark traveled the entire length of the original Route 66, from Chicago to Santa Monica, visiting the eating establishments and tourist attractions still in business and documenting others that are long gone but remain memorable. Clark includes literally hundreds of places here, accompanied by lots of mostly homespun recipes; her well-written and informative text is illustrated by old-time menus, nostalgic postcards and photos, and other such memorabilia. Recommended for travel as well as cookery collections.
Copyright 1993 Reed Business Information, Inc.
Copyright 1993 Reed Business Information, Inc.
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More About the Author
My home is in the Texas panhandle - Hereford, Texas. I attended Texas Tech in Lubbock,have a degree in Vocational Home Economics and have done graduate work in foods and nutrition. After college I worked for a utility company in the home service department and traveled extensively. Wanting summers free for more travel, I took a teaching position after 2 years and went to west Texas - McCamey then Odessa - where I met my husband. Ken is a petroleum engineer with his BS and Masters from UC in Berkley. We lived there for a few months then went back to Odessa where he worked for Amoco and I taught until our daughter was born. We soon transferred to Tulsa and have lived here, a few blocks off Route 66, for over 30 years. We have two children and 4 grandchildren and Ken has had his own business since the mid '80s.
We love Tulsa, our friends, our home, our church, and the beauty of this area. Route 66 has opened a wonderful window to the world where I have met fantastic friends and made lifelong memories.
We love Tulsa, our friends, our home, our church, and the beauty of this area. Route 66 has opened a wonderful window to the world where I have met fantastic friends and made lifelong memories.
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Most Helpful Customer Reviews
5 of 5 people found the following review helpful:
4.0 out of 5 stars
Great book for midwest recipes,
By
This review is from: The Route 66 Cookbook (Paperback)
This book has some really great recipes from a time past. This book has wonderful dinner fare. Super recipes for cakes, pies, and chili. If you are looking for book that has recipes from the 30s through the 60s, while you yearn for yester year. This is the book to get!
4 of 4 people found the following review helpful:
5.0 out of 5 stars
More than a cookbook,
By A Customer
This review is from: The Route 66 Cookbook (Paperback)
Yes, it has great recipes. But it also has wonderful information on Route 66 itself. I purchased this book at a restaurant giftshop on Route 66 in Gallop, NM. I read it cover to cover, as I would a novel. I highly recommend it to anyone who enjoys cooking, Route 66, or just reading about either!
3.0 out of 5 stars
Good Food - Impossible Index,
This review is from: The Route 66 Cookbook (Paperback)
This book is full of wonderful recipes and a lot of interesting information about places along the old Route 66. However, buyers need to be warned that they will have to spend hours making notes about how to find the recipes they want to try because it has the worst index in the history of publishing. Ex: the banana cake recipe on page 110 is indexed under "U" for U Drop Inn Banana Cake. Black bean soup can be found under "L" for La Fonda Black Bean Soup. Buyer beware.
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