Top positive review
One person found this helpful
Inspirational for fogies, and maybe younger guys with itchy feet
on May 12, 2012
Still wonderful for ideas -- three years into using it.
Sure, it is superficial. You can always get more information from dozens of sources.
But to break out of boxes -- give it a shot.
This book is impossible to summarize, but a quick review of the table of contents, which is wonderfully interactive on my iPhone, is almost certain to kick up one or a dozen or maybe a hundred different places and activities that would be fun and educational to visit.
Greenberg travels over 400,000 miles a year, publishes regularly in "The New York Times", and maintains a very useful website with daily and weekly emails, usually with interesting, but always current, content. Best of all, if you find Greenberg in a mistake, post a comment, and he invariably gets back to you within a short period of time.
Here's a short example of what you can expect, in this case Signature Dishes:
"So what's a signature dish? You know how chefs like to describe their last meal? We'll Peter doesn't have just one meal. Nor does he have just one restaurant. Instead, he has favorite signature dishes -- individual dishes at restaurants that represent his favorite foods from all around the world.
"Smoke Gouda & Artichoke Dip, Pumpkin Hill Bistro & Vineyard. In Aurora, New York, head to Pumpkin Hill Bistro & Vineyard for this seductive blend of four cheeses, spinach and roasted artichokes. It's served bubbling hot with toasted pita.
"Corned Beef Hash, Hash House a Go Go. In Las Vegas, Nevada, it's good to start the day with a hearty breakfast with every single option. Go off the strip to try all the hashes. And as you can see the portions are huge.
"Sesame Calamari Wrapped Around Blue Crab, Sushi Sasabune. Here's the thing, you can't just walk into Sushi Sasabune in Honolulu, Hawaii and order this dish. The waiter, who are wearing shirts that say "trust me", order for you and tell you how to eat what they bring. Peter's highlight on the menu, sesame calamari wrapped around blue crab.
"Caviar Pizza, Nino's Positano Pizza. In Manhattan, you have to order Nino's caviar 24 hours in advance. That's because this pie is topped with $1,000 worth of caviar (four different kinds), creme fraiche, sliced lobster tail, and salmon roe. It averages out to $125 a slice.
"Black Bottom Pie, Weidmann's Restaurant. Thought to be Mississippi's oldest restaurant, Weidmann's has the best black bottom pie. The secret is the crust made from crushed gingersnaps and butter, which is then topped with a layer of chocolate and then a bourbon-flavored filling."
Now, food may not be your thing -- the table of contents has many other delights. And, if food is your thing, you may not want to travel to Aurora, New York, Las Vegas, Nevada, Honolulu, Hawaii, Manhattan and Mississippi just for the food. But you can probably figure out how to make your own version of these delights if you have the culinary skills -- and if you are lucky, get recipes direct from the restaurants.
The key is that staying at home or on the road there are dozens and dozens of inspirations here, and many practical bits of information as well.
Robert C. Ross
revised April 2015