Diners, Drive-Ins and Dives: An All-American Road Trip ... with Recipes!
Food Network star Guy Fieri takes you on a tour of America's most colorful diners, drive-ins, and dives in this tie-in to his enormously popular television show, complete with recipes, photos, and memorabilia.\ \ Packed with Guy's iconic personality, Diners, Drive-ins and Dives follows his hot-rod trips around the country, mapping out the best places most of us have never heard of. From digging in at legendary burger joint the Squeeze Inn in Sacramento, California, baking Peanut Pie from...
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Food Network star Guy Fieri takes you on a tour of America's most colorful diners, drive-ins, and dives in this tie-in to his enormously popular television show, complete with recipes, photos, and memorabilia. Packed with Guy's iconic personality, Diners, Drive-ins and Dives follows his hot-rod trips around the country, mapping out the best places most of us have never heard of. From digging in at legendary burger joint the Squeeze Inn in Sacramento, California, baking Peanut Pie from Virginia Diner in Wakefield, Virginia, or kicking back with Pete's "Rubbed and Almost Fried" Turkey Sandwich from Panini Pete's in Fairhope, Alabama, Guy showcases the amazing personalities, fascinating stories, and outrageously good food offered by these American treasures. Publishers Weekly The iron-stomached Fieri, restaurant owner and Food Network personality, has probably choked down more burgers, bacon, pancakes, hash browns and fried eggs than any person should have to, and this dense, photo-packed retrospective allows viewers to replicate many of his favorite restaurants' recipes at home. Like the show, Fieri takes diners on a tour of the country's best local eateries, like Kansas City favorite YJ's Snack Bar, which uses two electric burners and a sidewalk grill to crank out exotic fare from around the world; James Beard Award-winning Al's Breakfast in Minneapolis; and all culinary points in between. The book contains a fair number of predictable classics like coconut cream pie, macaroni and cheese, meatloaf and burgers (including one that's dipped in batter and deep-fried), but has an equal number of interesting riffs such as Cap'n Crunch French Toast, Nut N' Honey Pancakes, Pork and Sweet Potato Empanadas and Chicken Fried Lamb Chops. Viewers' requests are also featured, including the Red Arrow Diner's American Chop Suey. Rounded out with plenty of behind-the-scenes anecdotes and local color, this tour of off-the-beaten-path establishments has enough regional entries to keep culinary road-trippers busy (and full) for many, many miles. Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Diners, Drive-ins and Dives\ An All-American Road Trip . . . with Recipes! \ Mike's Maine Crab Cakes\ Make 16 (3-ounce) crab cakes\ Adapted from a recipe from A1 Diner: Real food, Recipes, and Recollections by Sarah Rolph, Tilbury House Publishers, 2006\ These are loaded with crab, and even in a state that is famous for this dish, people come to Gardiner to track them down.\ Ingredients:\ \ 1½ pounds fresh crabmeat, picked over for shells\ 1½ cups fresh corn (or frozen corn, thawed)\ ¾ cup diced red bell pepper\ ¾ cup chopped celery\ ¾ cup finely chopped yellow onion\ 1½ cups mayonnaise\ ¾ teaspoon dry mustard\ ¾ teaspoon salt\ ½ teaspoon freshly ground black pepper\ 1 large egg, lightly beaten\ 2½ cups saltine cracker crumbs, divided\ 2 tablespoons unsalted butter, plus more as needed\ \ Instructions:\ 1. Mix the crabmeat, corn, bell pepper, celery, onion, mayonnaise, and mustard in a medium bowl. Season with the salt and pepper. Gently fold in the beaten egg and 1½ cups of the cracker crumbs, taking care not to overwork the mixture.\ 2. Place the remaining 1 cup crumbs on a plate or in a shallow dish.\ 3. Form the crab mixture into 3-ounce patties, about 3 inches in diameter. Coat the cakes with the cracker crumbs, on both sides, by placing each cake in the dish of crumbs and pressing gently.\ 4. Heat a large skillet over medium-high heat, add the butter, and cook the crab cakes until golden brown, about 6 minutes per side. Serve.\ \ Cap'n Crunch French Toast\ Serves 4 to 5\ Adapted from a recipe courtesy of Blue Moon Café\ I know it's tough, but try not to eat all the cereal beforehand.\ Ingredients:\ \ ¾ cup heavy cream\ 3 large eggs, lightly beaten\ 2 tablespoons sugar\ 1 teaspoon pure vanilla extract\ 3 cups Cap'n Crunch cereal\ 8 to 10 slices bread, such as Texas toast or French bread\ Butter for cooking\ Topping\ 1 cup heavy cream\ 2 tablespoons confectioners' sugar\ 1 teaspoon pure vanilla extract\ 2 cups assorted fresh seasonal berries \ \ \ Instructions:\ 1. Mix the cream, eggs, sugar, and vanilla in a large bowl and whisk until combined.\ 2. Put the cereal in a storage bag and use a rolling pin to crush cereal until it resembles cracker meal. Transfer the cereal to a shallow dish.\ 3. Dip a couple slices of the bread into the cream mixture until soft but not completely soaked. Let excess liquid drip from the bread, then press into the cereal crumbs to coat evenly. Place on a sheet pan and repeat with the remaining slices.\ 4. Heat a large skillet or griddle over medium heat, add butter as needed, and cook the bread until caramelized on both sides, about 6 to 8 minutes total.\ 5. For the whipped cream topping: Beat the cream, confectioners' sugar, and vanilla in a large bowl with a hand mixer to soft peaks. Dollop on top of the French toast and serve with the berries.\ Diners, Drive-ins and Dives\ An All-American Road Trip . . . with Recipes!. Copyright © by Guy Fieri. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.
\ No SourceA NEW YORK TIMES BESTSELLER\ \ \ \ \ Publishers WeeklyThe iron-stomached Fieri, restaurant owner and Food Network personality, has probably choked down more burgers, bacon, pancakes, hash browns and fried eggs than any person should have to, and this dense, photo-packed retrospective allows viewers to replicate many of his favorite restaurants' recipes at home. Like the show, Fieri takes diners on a tour of the country's best local eateries, like Kansas City favorite YJ's Snack Bar, which uses two electric burners and a sidewalk grill to crank out exotic fare from around the world; James Beard Award-winning Al's Breakfast in Minneapolis; and all culinary points in between. The book contains a fair number of predictable classics like coconut cream pie, macaroni and cheese, meatloaf and burgers (including one that's dipped in batter and deep-fried), but has an equal number of interesting riffs such as Cap'n Crunch French Toast, Nut N' Honey Pancakes, Pork and Sweet Potato Empanadas and Chicken Fried Lamb Chops. Viewers' requests are also featured, including the Red Arrow Diner's American Chop Suey. Rounded out with plenty of behind-the-scenes anecdotes and local color, this tour of off-the-beaten-path establishments has enough regional entries to keep culinary road-trippers busy (and full) for many, many miles. \ Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.\ \ \ Library JournalFieri, co-owner of several restaurants in Santa Rosa and Sacramento, CA, was the winner of the second season of The Next Food Network Star. He's now host of Diners, Drive-Ins, and Dives, and his first book, with food writer Volkwein, is a spin-off from the series. Fieri has an exuberant personality, and his search for "Flavortown" led him to 60 diners, mom-and-pop cafés, and other casual dining spots across the country. He provides an introduction to each place (often with a "Guy Aside," an anecdote about filming the series), along with at least one recipe; there are also black-and-white photographs of each spot, often of the kitchens in action. Sure to be popular, this cookbook/travelog is a good companion to Jane and Michael Stern's RoadFood books. For most collections.\ \ —Judith Sutton\ \
