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| Diners, Drive-ins and Dives: An All-American Road Trip . . . with Recipes! (Food Network) | 
 enlarge | Authors: Guy Fieri, Ann Volkwein
Publisher: William Morrow Cookbooks
Category: Book
List Price: $19.95
Buy New: $11.73
You Save: $8.22 (41%)
New (32) Used (8) Collectible (1) from $11.57
Avg. Customer Rating:  44 reviews
Sales Rank: 94
Media: Paperback
Number Of Items: 1
Pages: 256
Shipping Weight (lbs): 0.9
Dimensions (in): 8.9 x 7.3 x 0.7
ISBN: 0061724882
Dewey Decimal Number: 647.9573
EAN: 9780061724886
ASIN: 0061724882
Publication Date: November 1, 2008 (New: Last 30 Days)
Availability: Usually ships in 1-2 business days
Condition: Special Purchase Limited Time Only BRAND NEW FACTORY SEALED (WE DO NOT SHIP TO HI, AK, WA, NY, KS, KY, ND)
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Product Description
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.
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| Customer Reviews: Read 39 more reviews...
 crazy tasty October 25, 2008
23 out of 24 found this review helpful
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.
Like diners and dives? Check this out! November 7, 2008
11 out of 11 found this review helpful
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.
What fun! October 22, 2008
10 out of 10 found this review helpful
And one book I will take on my next road trip - although why CaveMan Chicken is not in here......
Guy Fieri from the Food Channel takes the reader on a tour of his favorite Diners Drive-Ins and Dives around the country. The book is broken up into regional sections - Northeast and Mid-Atlantic, South, Midwest and West & Southwest. Each place gets a two page bit with pictures describing the restaurant, its history, owners and their specialty to fame. There's also a box on a sidebar called "Track it Down" with full business name, address, phone numbers and website (if available). Also included are recipes from many of the featured restaurants, and most look quite simple with minimal fuss and ingredients. Whilst I'm not much for spending time in the kitchen a few of these are putting me in the mood -- Cap'n Crunch French Toast, BBB Mac and Cheese, Chorizo Garbage Plate, a potato chip "In"crusted Dolphin (mahi mahi) sandwich and more.
The book is paperback 7" x 9" (should slip easily into your luggage), and the photos are all black and white and not on glossy paper. At the back of the book is a recipe index by type (breakfast, starters, dinner, etc.) along with a List of restaurants. I've not perused others roadside dining books to draw a comparison to, but I've found it quite entertaining perusing the recipes, as have my coworkers -- definitely a good conversation piece. Four stars.
A "Must Have" for DD&D Fans November 2, 2008
7 out of 7 found this review helpful
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.
 Companion to the TV show October 30, 2008
6 out of 7 found this review helpful
Fieri's book is a good companion to his TV show - there's a blurb about the drive in or diner, and then a recipe from that particular restaurant. Most of these recipes are standard diner food (for example, the peanut pie recipe is a basic pecan pie recipe that uses peanuts instead of pecans) fare, and some are a bit more interesting. Bottom line: most of the ingredients will be easily available for most home cooks, the recipes are doable and decent, but not extraordinary.
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