Diners, Drive-ins and Dives: An All-American Road Trip . . . with Recipes! (Food Network) | 
| Authors: Guy Fieri, Ann Volkwein
Publisher: William Morrow Cookbooks
List Price: $19.95
Buy New: $11.18
You Save: $8.77 (44%)
New (46) Used (7) from $11.18
Rating:  75 reviews
Sales Rank: 150
Media: Paperback
Pages: 256
Number Of Items: 1
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
Availability: Usually ships in 1-2 business days
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| Editorial Reviews:
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 70 more reviews...
 crazy tasty October 25, 2008
Patricia R. Andersen (Baltimore, MD USA)
34 out of 37 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.
A little disappointing ... November 20, 2008
L. Mountford (Bellingham, WA United States)
32 out of 32 found this review helpful
I really wanted to LOVE this book, I really did. I'm such a huge fan of Guy Fieri's "Diners, Drive-Ins and Dives" television show, and I've been hoping he'd come out with a cookbook containing recipes featured on his shows.
I'm a sucker for great road food, and often go out of my way to try a "hole in the wall" diner. Guy has traveled the US highlighting exactly the kinds of places I love to visit. His show on Food Network is loads of fun. No one can describe food like Guy, with his blend of humor and killer adjectives.
The humor doesn't translate all that well in print, and the jokes just aren't that funny. But I didn't get this book for the jokes -- I got it for the recipes.
The recipes that are included are OK -- but if you're a fan of the show, don't expect to find very many of the dishes Guy spotlighted. There are a few (the Cap'n Crunch French Toast from the Blue Moon Cafe in Baltimore, for example), but the bulk of the recipes are "new."
It was more than a little frustrating to read about the wonderful dishes in Guy's descriptions of the restaurant, only to find few recipes for any of them. While each establishment is represented by a recipe, almost none of the recipes are described in the narrative.
For example, Baby Blues Bar-B-Q in Venice, CA -- Guy waxes rhapsodic over the "killer mac and cheese made from four cheeses" and "grilled corn with chipotle-poblano butter and cotijo cheese sprinked on top." The featured recipe: sauteed okra. Huh?
That's not to say these are not GOOD recipes -- in fact, most of them look pretty darned tasty. And if your expectations don't include recipes for dishes featured on the show, these will be just fine.
As a travelogue, it's probably OK, too. And maybe that was its intended purpose, rather than a "cookbook." Or maybe it can't really decide what it wants to be.
But if you're like me, you might be a little disappointed that the dishes included in the book are NOT the ones that made your mouth water when you watched the show OR read about them here.
 Okay, but not much of a cookbook... October 30, 2008
Tracy L. (USA)
17 out of 19 found this review helpful
I love the TV show and could not wait to get the book. While it's a fun book, it's a bit of a disappointment in terms of being a recipe book (most of the recipes in the book are not anything I would want to try making), but it's still a very good companion piece to the TV show. Anyone looking for an actual "cookbook" might want to avoid this one, but if you're a fan of the show. Go ahead and give it a try. Three and a half stars for this one.
Like diners and dives? Check this out! November 7, 2008
Steven A. Peterson (Hershey, PA (Born in Kewanee, IL))
17 out of 17 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
Misfit (Seattle, WA USA)
15 out of 16 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.
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