Main Street of America Cookbook [Paperback]

Marian Clark (Author)

Book Description

Publication Date: October 1, 1997

More than 280 recipes highlight the chefs serving today's best hometown cuisine along Route 66. This essential guide includes information on places to see and eat at along the route.

Editorial Reviews

From Library Journal

Clark (The Route 66 Cookbook, LJ 12/93) has gone back to "Main Street," traveling once again along the entire route of the old highway, from Illinois to California, to see how this part of America has changed. Some communities have been revitalized, while others have just about disappeared. At some stops, Clark found new young chefs serving innovative contemporary fare, while at others she revisited diners and cafes ("classic remains") still dishing up the homespun food they've always been known for. In addition to recipes from Clark's favorite restaurants, as well as from many home cooks, there is information on "What To See," "Where To Eat," and "Where To Stay" in dozens of towns and cities along the way. Clark writes well, and she's discovered some fascinating old?and new?places to visit. Recommended for both cookery and travel collections.
Copyright 1997 Reed Business Information, Inc.

From Booklist

U.S. Route 66 stretches from Chicago to Los Angeles. Of all the nation's early federally funded highways, only the Maine^-Key West U.S. 1 rivals Route 66's mystique and fame. Clark has traveled the length of Route 66 to chronicle the foods of the roadside restaurants that sprang up along the concrete ribbon and helped populate previously barren southwestern desert lands. Since Route 66 starts in Illinois, recipes in Clark's book first reflect hearty midwestern cooking before gradually giving way to the spices and chilies of the Mexican-influenced cooking of the Southwest. Most of Clark's recipes tend toward ease of preparation by calling for canned and other universally available ingredients rather than fresh, locally grown produce. A new generation of interstate highways now bypasses most of the communities Clark celebrates, and franchise food restaurants have generated culinary uniformity along what's left of Route 66. Mark Knoblauch

See all Editorial Reviews

Product Details

• Paperback: 308 pages
• Publisher: Council Oak Books; 1st edition (October 1, 1997)
• Language: English
• ISBN-10: 1571780246
• ISBN-13: 978-1571780249
• Product Dimensions: 9 x 6 x 0.8 inches
• Shipping Weight: 1.2 pounds
• Average Customer Review: 4.3 out of 5 stars  See all reviews (3 customer reviews)
• Amazon Best Sellers Rank: #1,663,690 in Books (See Top 100 in Books)

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.

Customer Reviews

Most Helpful Customer Reviews

3 of 3 people found the following review helpful:

5.0 out of 5 stars Another wonderful book, August 17, 2000

By A Customer

This review is from: Main Street of America Cookbook (Paperback)

As with her other book, the Route 66 Cookbook, Marion Clark has again combined wonderful recipes with interesting facts and history on the ever-fasinating Route 66. I wish I had this book before I took my Route 66 roadtrip. Of course, I recommend this book to anyone who enjoys great recipes. But I also recommend it to those who have traveled or long to travel the "mother road." It's a great read for all! (I'm eagerly awaiting the release of her next Route 66 Cookbook!)

2 of 2 people found the following review helpful:

3.0 out of 5 stars Get Your Kicks On Route 66, July 3, 2001

By 

Teantae Turner "sistert" (Columbia, MD USA) - See all my reviews
(REAL NAME)   

This review is from: Main Street of America Cookbook (Paperback)

Mrs. Clark wholeheartedly wants you to "Get your kicks on Route 66" with the help of her cookbook/guidebook. Following the classic old road from Illinois to California, she visits the kitchens of inns, restaurants, community cookbooks, and residents who provide memories along with regional tastes.

For as interesting a concept as this cookbook is, it's a shame that it has as many editing errors as it does. One can overlook the occasional odd terminology used in the ingredients lists (soda instead of baking soda), and the few rather large portion sizes (the recipe for "Mustard Relish" makes 9 pints). But it is unacceptable to have ingredients called for that are not used and exact ingredient sizes not given.

The recipe for "Chorizo Roll" asks for 4 links Mexican Chorizo Sausage but doesn't tell you how much that would be in ounces or pounds. I've seen these links come as large as Italian sausage links and as small as breakfast sausage links. It makes a big difference. The recipe for "Paper Bag Apple Pie" lists a 9-inch unbaked pie shell twice, once for the pie and once again for the topping. I double-checked the recipe and the second pie shell was definitely an accidental listing. In the same recipe, though this is probably obvious to some, the ingredients list calls for 6 baking apples but doesn't list a preparation for them (diced, sliced, chopped, etc...). It's not until you get into the description does it mention that the seasoning mixture is to be sprinkled over sliced apples.

Of the recipes I tried, each turned out delicious and satisfying, after a few adjustments. Making "Strawberry Muffins" doesn't get any easier and they are not too sweet to serve as a snack or along with breakfast. Though I had to substitute a similar local white wine for the regional one called for in "Chicken and Rice in Wine", the dish smelled heavenly and had a very pleasing taste.

The abundance of recipes and travel information warrants the price tag but the mistakes make you want to ask for a discount. If you are curious about traveling along Route 66 yourself someday, you might find some fun recipes to try out or look into tasting straight from the source. In general though, it asks for more bang for the buck than it delivers.

1 of 1 people found the following review helpful:

5.0 out of 5 stars 295 recipes offered by roadside cafes, December 10, 2001

By 

Midwest Book Review (Oregon, WI USA) - See all my reviews

This review is from: Main Street of America Cookbook (Paperback)

In The Main Street Of America Cookbook, Marian Clark draws from an eight-state culinary adventure along Route 66 to showcase menus and 295 recipes offered by roadside cafes, restaurants, and eateries (as well as highlighting local home cooks encountered along the road and the secrets of their specialities). From Greek Meatballs; Chicken and Rice in Wine; and Oklahoma Calf Fries; to Ben Konis' Hot Damn Texas Panhandle Salami; Blueberry Cinnamon Rolls; and Baked Apple Pancake, The Main Street Of America Cookbook offers a wealth of highly recommended, nutritious and palate pleasing dishes that would complement any family menu.