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Roadfood Sandwiches: Recipes and Lore from Our Favorite Shops Coast to Coast Paperback – May 2, 2007
"Rebound" by Kwame Alexander
Don't miss best-selling author Kwame Alexander's "Rebound," a new companion novel to his Newbery Award-winner, "The Crossover,"" illustrated with striking graphic novel panels. Pre-order today
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From Publishers Weekly
Starred Review. American food enthusiasts Jane and Michael Stern (Roadfood) are back, this time sharing their favorite sandwiches served at their favorite restaurants across the U.States. Why focus solely on sandwiches?: "What could be more truly democratically American than a meal at which you don't have to worry about which fork to use or what wine to serve?" The Sterns offer up recipes as well as extensive history because they believe "that a sandwich is far more interesting when you know who makes it, who invented it, who eats it, and where and how it's served." They list traditional sandwiches unique to specific regions like the Hot Brown of Kentucky ("white turkey meat under a spill of sizzling cheese sauce, slices of tomato, and strips of bacon, all piled on toast") as well as more inventive, unusual combos like Peanut Butter and Bacon served at Becky's Diner in Portland, Maine. The Sterns passionately describe each sandwich in a playful and enticing manner: of the Catfish Po' Boy from Middendorf's in Akers, La., "breaded in cornmeal and fried, the ultra thin strips knot into crunchy curlicues and bows like pale gold bunting." Both fun and informative, this book is a delight. (May)
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About the Author
JANE and MICHAEL STERN are the authors of the best-selling Roadfood and the acclaimed memoir Two for the Road. They are contributing editors to Gourmet, where they write the James Beard Award–winning column "Roadfood," and they appear weekly on NPR’s The Splendid Table. Winners of a James Beard Lifetime Achievement Award, the Sterns have also been inducted into the Who’s Who of Food and Beverage in America.
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Top customer reviews
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I did cringe a bit in that I rarely have some ingredients in my house - Miracle Whip (I use real mayonnaise), America cheese (sorry I always choose Swiss or provolone in sandwiches), sour pickles (sour pickles are a rarity in my part of the country). But it is worth making each sandwich at least once as the recipe is given - that is how one explores the tastes and traditions of our country. As usual, the Sterns have done the research - all I need to do is read, laugh, construct and eat. Sounds like a perfect summer project to me.
It's weakness? I'd like to see a bit more on the regional differences in the spreads and condiments - Duke's vs. KwePie vs. Hellmans for example. Or the sourness, heat, crunch of the dill pickles ...
You get the history of the diner, the sandwich, or the proprietor, plus the recipes to recreate them at home. We thoroughly loved the Ham and Pear Crisp from Hell's Kitchen in Minneapolis MN. I've earmarked the Hoosier Tenderloin, the Green Tomato BLT, and Old-Fashioned Beer Battered Brains (just kidding on that last one!). Since it is easy to search the book by location, the next time I travel, I'll use it to seek out the best food.
But my main complaint is with the sandwiches themselves.
Does anyone really need two bacon and egg sandwich recipes (one with cheese, the other without?) It boggles the mind that they couldn't find more interesting sandwiches to list in this book. There were very few that I hadn't actually tried myself in my years of sandwich eating and so I was left disappointed and hungry for more!
Worse than that, some of the sandwiches had ingredients that would be impossible to find, the rolled, giant bologna for example. I don't mind doing a little searching for ingredients, but I can't see how else that bologna sandwich could be made. At the least the authors should have listed substitutions that would work even if they wouldn't be as good as the real thing.
The authenticity of ingredients was suspect too; thousand island dressing on a reuben instead of Russian dressing and the salami in the cuban mix sandwich (the correct name is a medianoche, midnight snack). The salsa was missing lime juice and the roasted green chile was missing cotija, maybe a fried egg even, odd to say the least, I could go on.
I was hoping for some new ideas, some strange combos that I could add to the rotation and sadly there was only one sandwich recipe that I could see adding and that was for the muffaletto, the olive salad sounds delicious.
The only reason I didn't give it 5 stars is because several of the recipes call for ingredients that you have to order from the restaurant. Since I don't plan to order tons of ingredients from the various restaurants, I'll either have to find some sort of comparable substitute or not use those recipes.
Most recent customer reviews
Makes you want to hop in the car and visit each place!