Diners, Drive-ins and Dives: An All-American Road Trip . . . with Recipes!

Diners drive-ins and Dives was one of my favorite food network shows. I had a list of all the restaurants I wanted to try because of him. To have one of the books with the story and recipes. I am beyond happy.

I'm addicted to Guy Fieri's Food Network show, "Diners, Drive-Ins, and Dives." Whenever I have a chance, I tune in; normally, it's a cool one hour trip across the country. His enthusiasm comes right through the screen as he tries out different dishes at each establishment. This book provides a sampling of some of those establishments across the country. The format is simple: a brief description of the diner or deli or dive, a photo of the place, and one or more illustrative recipes. In a sense, using one of his own terms, this is a trip to "Flavortown." One nice touch: his recognition of key players in his crew, as they work together as a team across the country. Some examples of the places he looks at and the recipes that he spotlights. The "Blue Moon Cafe" in Baltimore, Maryland. I am looking forward, in the near future, to a long weekend in Baltimore; it's an enjoyable visit. This time, I may choose to try out this place. He focuses on breakfast in his two cafe examination of this cafe. The recipe given is intriguing--but not for me, Cap'n Crunch French Toast. I'm not going to ever make this, but it's fun to imagine making it and tasting it. Ingredients: heavy cream, eggs, vanilla, Cap'n Crunch, sugar, bread, sugar, berries. The 5 steps in the recipe sure look doable for amateur chefs. Interesting. . . . Then, there is "Panini Pete's," located in Fairhope, Alabama. One interesting aspect: the head cook is a classically trained European chef. One recipe: Pete's Rubbed and Almost Fried Turkey Sandwich. Focaccia bread, balsamic vinegar, olive oil, Kosher salt and pepper, Dijon mustard, fried turkey (a menu provided for that, too), roasted red pepper, baby greens, mozzarella, and garlic mayo. Oooh. Read the recipe and imagine the tasty results! Then, there is Joe's Farm Grill in Arizona. Much of the food is grown right there. One specialty is hamburgers, with all sorts of eye popping toppings (e.g., apple-cider smoked bacon, pepperoni, roasted red peppers, and so on). But this isn't just a burger joint. Witness the recipe provided--Asian Slaw with Spicy Thai Vinaigrette. Combine the vegetables, including green and red and napa cabbage, julienned green onion, julienned red bell pepper, shredded carrots, salt and pepper, topped with spicy Thai vinaigrette. Looks yummy. Anyhow, this is worth the price of purchase simply for the description of the diners, delis, and dumps--and seeing the building where the establishment is located. The recipes are interesting, too, although I would not even think of making many of these (some may be great tasting, but they're awfully fatty and loaded with cholesterol). If you like Guy Fieri's show, you'll enjoy this book, I think.

I don't come close to watching the national average --- six-plus hours a day --- of television. And as a veteran of restaurant kitchens, the last thing I want to see is celebrity chefs in a cook-off. But as soon as I chanced upon "Diners, Drive-Ins and Dives", I knew what I'd be doing on Monday nights at 10. First reason: the host. Guy Fieri has blond hair, short and spiked. He favors home-boy basketball shorts. He wears his sunglasses reversed, the better to shade the eyes on the back on his head. He drives a muscle car. And when he savors something truly delectable, his phrase of choice is "This is money." Guy Fieri and fine dining --- no way. Guy Fierri in a down-home joint that we might love, as much for its prices as for its cuisine --- addictive. Second reason: the places he visits. These aren't just any owner-run restaurants with Formica tabletops and paper napkins. The proprietors must be gifted chefs who serve up surprise and originality along with heaping portions and genuine smiles. And the more out-of-the-way, the better. Diners, Drive-ins and Dives: An All-American Road Trip is the record of the show's first two years. It starts, appropriately, with the A1 diner in Gardiner, Maine --- it sits on stilts, and, as Guy can't resist saying, "the food is on another level, too". Think: mojito-glazed duck, Asian corn fritters, Greek flank steak roulade. In Baltimore, the Blue Moon Cafe serves Cap'n Crunch-encrusted French toast. J.T. Farnham's in South Essex, Massachusetts, dips clams in evaporated milk and a "secret mixture" before frying. Of course it's White Manna, in Hackensack, New Jersey, that has mini-sliders to drive for. Guy chows down on Buffalo wings that are fried, then grilled, at Scully's in Miami. Tom's Bar-B-Q in Memphis can be found in an industrial park. Hillbilly Hot Dogs in Lesage, West Virginia, are sold in a shack. In Glenview, Illinois, get your Hackneyburger in a ...house. Guy is from California, and he can't hide his preference for Western grub. Only not just the basics. He craves abalone-on-sourdough in Pescadero, taquitos in a place in San Diego I've never heard of though my brother has lived there for 25 years, and a falafel joint in San Jose. The book features 51 places you will want to visit the next time your car cries for a road trip. There are lots of recipes (okay, too many are for pancakes, but nobody gives away the real secrets). And, in every line, you'll find a generous serving of Guy's wit, enthusiasm and food knowledge. "Where is Flavortown?" Guy often asks. This way.

The perfect natural extension of the Food Network show. If I ever take a cross-country road trip, this is going to be my primary reference - kept right on the front seat. In the book, Fieri hightlights over 50 of his 'discoveries' across the nation from his show. He includes a short recap, interesing facts about each place, pictures (usually of Fieri hamming it up with the staff), and interesting side-bars written in true Fieri style. The biggest surprise bonus is you also get a recipe or two from each establishment. (Getting the recipe for Duarte's crab cioppino is, in itself, worth the price of the book!) I'm guessing a big source of hits on the Food Network web site is to find the exact location of restaurants featured on Fieri's show. (I'm still trying to find the elusive taco truck north of San Jose. Also, is it just me, or is the Food Network web site truly one of the more difficult ones to navigate?) Regardless, you now have the perfect reference -- descriptions, locations and recipe's included! And, as expected -- coming from Fieri -- it's all done in a very entertaining manner.

Guy Fieri was the first winner of the "Next Food Network Star" andhe is no flash in the pan. His tv show is entertaining. But how does the book stack up? Very well. Mr Fieri visits (and revisits) over 50 "diners, drive-ins and dives" with a signature recipe from each location. The recipes are as diverse as "Cap'n Crunch French Toast" from the Blue Moon Cafe' in Baltimore, Maryland to a falafel from the Original Falafel's Drive-In in San Jose', California. The restaurant descriptions make you want to hop in the car and check them out. I would recommend this book to anyone who wanted to try any sort of new recipe, as the book includes a diverse group of recipes. I would also recommend it to anyone who is a fan of Mr Fieri (and who isn't?). Finally, if you're planning a road trip, this is the book for you. You can stay away from the chain restaurants and try something unique to the area you're visiting. Or you might find a homegrown delight in your own backyard. This book is great fun to read.

Diners, Drive-ins and Dives is one of my favorite shows on Food Network. I love it because the show actually features places I would go to and food I would want to eat (instead of fancy, tiny portions of frou frou stuff). Also Guy Fieri is a good host, not annoying like some on that network. Reading this book is pretty much like watching the show. There's a description and history of the place that Guy visits, some pictures, and then recipes based on the food that is served there. I recognize a lot of these places from the show such as The Rivershack Tavern in LA but alas they didn't spotlight on the turtle soup recipe. Most of the recipes look easy although I can't vouch if they taste exactly like they do at the restaurants. Even if you don't make the food, the readings on each place are informative and fun to read and could make a book on their own. You get very hungry just by reading about the places. Only negatives was I wish was that book was in color. It would be a lot more appealing to see the places and the food the way they were meant to be. I also would have liked a bigger book to spotlight all the places that Guy has been to. The list in the back is such a teaser, but it does give information so you can check out the places yourself. All in all, if you're a fan of the show then you're going to love this book. Now you can attempt to make what you've seen on TV. Hope there'll be a second volume coming out!