Road Food is a great read : Roadfood : the coast-to-coast guide to 500 of the best barbecue joints, lobster shacks, ice cream parlors, highway diners, and much, much more Stern, Jane. First published in 1977, the original Roadfood became an instant classic. James Beard said, "This is a book that you should carry with you, no matter where you are going in these United States. It's a treasure house of information." Now this indispensable guide is back, in an even bigger and better edition, covering 500 of the country's best local eateries from Maine to California. With more than 250 completely new listings and thorough updates of old favorites, the new Roadfood offers an extended tour of the most affordable, most enjoyable dining options along America's highways and back roads. Filled with enticing alternatives for chain-weary-travelers, Roadfood provides descriptions of and directions to (complete with regional maps) the best lobster shacks on the East Coast; the ultimate barbecue joints down South; the most indulgent steak houses in the Midwest; and dozens of top-notch diners, hotdog stands, ice-cream parlors, and uniquely regional finds in between. Each entry delves into the folkways of a restaurant's locale as well as the dining experience itself, and each is written in the Sterns' entertaining and colorful style. A cornucopia for road warriors and armchair epicures alike, Roadfood is a road map to some of the tastiest treasures in the United States. Distributed by Syndetic Solutions, Inc.
as is American Gourmet :
Memories flood the brain. Long-ago names pique interest. Forgotten foods spark taste sensations. What pop sociojournalists Jane and Michael Stern chronicle is how Americans jumped from meat and potatoes to the freshest of cuisines, specifically the period from 1947 to 1971--after World War II to the establishment of Alice Waters' Chez Panisse. Always entertaining, they conjure up remembrances of foodstuffs and trends past: the advent of the word gourmet, travel's influence upon eating habits, TV chefs, high-class restaurants, food as aphrodisiac, and home entertaining. Reading the documentation is fun and often educational; adding practicality to the frolic are the over 100 recipes, representing many fads that have survived the gourmet revolt, including beef tartare, pate, Caesar salad, fondues, even noodle doodle and cheese.
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Date: 2006-12-22 07:41 pm (UTC)Roadfood : the coast-to-coast guide to 500 of the best barbecue joints, lobster shacks, ice cream parlors, highway diners, and much, much more
Stern, Jane.
First published in 1977, the original Roadfood became an instant classic. James Beard said, "This is a book that you should carry with you, no matter where you are going in these United States. It's a treasure house of information." Now this indispensable guide is back, in an even bigger and better edition, covering 500 of the country's best local eateries from Maine to California. With more than 250 completely new listings and thorough updates of old favorites, the new Roadfood offers an extended tour of the most affordable, most enjoyable dining options along America's highways and back roads. Filled with enticing alternatives for chain-weary-travelers, Roadfood provides descriptions of and directions to (complete with regional maps) the best lobster shacks on the East Coast; the ultimate barbecue joints down South; the most indulgent steak houses in the Midwest; and dozens of top-notch diners, hotdog stands, ice-cream parlors, and uniquely regional finds in between. Each entry delves into the folkways of a restaurant's locale as well as the dining experience itself, and each is written in the Sterns' entertaining and colorful style. A cornucopia for road warriors and armchair epicures alike, Roadfood is a road map to some of the tastiest treasures in the United States. Distributed by Syndetic Solutions, Inc.
as is American Gourmet :
Memories flood the brain. Long-ago names pique interest. Forgotten foods spark taste sensations. What pop sociojournalists Jane and Michael Stern chronicle is how Americans jumped from meat and potatoes to the freshest of cuisines, specifically the period from 1947 to 1971--after World War II to the establishment of Alice Waters' Chez Panisse. Always entertaining, they conjure up remembrances of foodstuffs and trends past: the advent of the word gourmet, travel's influence upon eating habits, TV chefs, high-class restaurants, food as aphrodisiac, and home entertaining. Reading the documentation is fun and often educational; adding practicality to the frolic are the over 100 recipes, representing many fads that have survived the gourmet revolt, including beef tartare, pate, Caesar salad, fondues, even noodle doodle and cheese.