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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 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.
250 pages, Paperback
First published November 1, 2008
316 people are currently reading
3954 people want to read
About the author
Guy Fieri
27 books84 followersGuy Fieri is an American restaurateur, author, television personality, and game show host. He co-owns five restaurants in California and is widely known for his television series on the Food Network.
By mid-2010, the Food Network had made Fieri the "face of the network." In 2010, the New York Times reported that Fieri brought an "element of rowdy, mass-market culture to American food television," and that his "prime-time shows attract more straight male viewers than any others on the network."
By mid-2010, the Food Network had made Fieri the "face of the network." In 2010, the New York Times reported that Fieri brought an "element of rowdy, mass-market culture to American food television," and that his "prime-time shows attract more straight male viewers than any others on the network."
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Displaying 1 - 30 of 86 reviews
August 11, 2019
I love this show! Lots of easy delicious recipes but the stories about each of these places is what I really love!
March 14, 2016
This book, resultant from the hit show of the same name on the Food Network, is a trip across the country to the best of the best small and lesser known eateries as visited by the author, Guy Fieri. Guy's sense of humor is prevalent as he describes each restaurant, their owners, and their specialties. It is a fun trip and it even has recipes! A quick, quirky, and just plain fun read. Recommended.
March 21, 2025
Update: Busting it down to one star. Not only did the one recipe I wanted taste nothing like the restaurant’s dish that I am very familiar with, but the two others I tried were pretty mediocre. Not even worth the $1.
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Seriously, there was no way this book was going to get more than two stars from me. I can't stand Feiri. Didn't like his restaurant. Don't like his show. Can't stand his whole "I'm all that" grown-ass-man-as-eternal-snot-nosed-brat shtick.
And let's be candid here: if you really want to know where to find a good dive, Michael and Jane Stern are the go-to experts. https://roadfood.com/state/ And they focus on the food and the people who make it, not themselves. (They also know that there is more to the US than the coastal states.)
I bought this book for one reason: Falafel Drive-in. Man, I miss that place.
For $1 to download this e-book, I might have something that closely approximates Falafel Drive-in's falafel and tabbouleh recipes. Maybe. Then again, the book is so full of formatting problems and typos that even if it is the real recipe--which I kind of doubt because why would they give away the recipe to their best dish?--I'm still wary. But I was willing to gamble $1 that it might be close. (Guess I'll find out this weekend.)
As for the rest of the book, it's so-so. The diners and dives included are likely good places to eat run by hardworking, passionate people, but they play second fiddle to Fieri coming off like a frat boy attending his first kegger. All you're going to get here is a rough draft: a few quotes, a paragraph of vague description, another paragraph with a little history, a recipe or two, and some tiny B&W photos...mostly of Fieri. There are a handful of interesting recipes, but most of them are "adapted from a recipe courtesy of" and so may or may not be anything like what you'd get if you ate at the diner. As for geography, it's California, Florida, and New Jersey heavy. Don't count on this for suggestions on where to eat on a cross-country trip because you'll go hungry in the flyover states. (And we all know that's where some of the best dives are.)
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Seriously, there was no way this book was going to get more than two stars from me. I can't stand Feiri. Didn't like his restaurant. Don't like his show. Can't stand his whole "I'm all that" grown-ass-man-as-eternal-snot-nosed-brat shtick.
And let's be candid here: if you really want to know where to find a good dive, Michael and Jane Stern are the go-to experts. https://roadfood.com/state/ And they focus on the food and the people who make it, not themselves. (They also know that there is more to the US than the coastal states.)
I bought this book for one reason: Falafel Drive-in. Man, I miss that place.
For $1 to download this e-book, I might have something that closely approximates Falafel Drive-in's falafel and tabbouleh recipes. Maybe. Then again, the book is so full of formatting problems and typos that even if it is the real recipe--which I kind of doubt because why would they give away the recipe to their best dish?--I'm still wary. But I was willing to gamble $1 that it might be close. (Guess I'll find out this weekend.)
As for the rest of the book, it's so-so. The diners and dives included are likely good places to eat run by hardworking, passionate people, but they play second fiddle to Fieri coming off like a frat boy attending his first kegger. All you're going to get here is a rough draft: a few quotes, a paragraph of vague description, another paragraph with a little history, a recipe or two, and some tiny B&W photos...mostly of Fieri. There are a handful of interesting recipes, but most of them are "adapted from a recipe courtesy of" and so may or may not be anything like what you'd get if you ate at the diner. As for geography, it's California, Florida, and New Jersey heavy. Don't count on this for suggestions on where to eat on a cross-country trip because you'll go hungry in the flyover states. (And we all know that's where some of the best dives are.)
January 7, 2014
I love this TV show. I think the book is not as good in covering the different eateries, but then again I don't know how you can translate that from the TV show into book form and keep the magic and energy. I did enjoy the writing and little side notes. The best part of this book is us looking forward to trying to cook some of these recipes. I think we have several weeks of new dinners to try out from this book.
April 17, 2022
If you've seen the show, then you really don't need to read the book. I recognized the stories and sentences word for word from various episodes of the show: the 50 dollar grilled cheese. The big as a hubcap burger. The restaurant owner with a burger tattoo whose son makes the shakes. Nothing really new to learn in here, except that Guy Fieri spells crunchy with a K because of course he does
July 2, 2020
2020 bk 224. In this summer of no traveling for me, I have been taking mini vacations through books, and specifically cookbooks. Guy Fieri and his crew have put out a wonderful road trip cookbook, providing accounts of the diners they stopped at in their earliest seasons, providing recipes that I probably won't cook, and allowing me to travel without stepping foot outside of my home. A good look back at the one season I missed.
November 2, 2021
This book was ok, not what I was expecting. Having watched the show sporadically I was hoping for some of the more exciting recipes i've seen. Many of these seemed pretty run of the mill to me. Not all but enough to disappoint.
August 31, 2019
parents got me this for my birthday
never made any of the recipes
never made any of the recipes
March 9, 2021
Way too many pictures of Guy Fieri, like no one needs that many pictures of Guy Fieri. Only a handful of pictures of the food, and some of the recipes are a joke. For example; root beer frost (pg. 133), blend vanilla ice cream and root beer (no shit?), and the admitted non-recipe for chili which lists no amounts and a vague 'spice mixture that includes chili powder and oregano'. I can see it being fun for fans of the show, and I'll admit I love myself some food porn every now and then, but I think the book misses out on what people liked about the show (hint, it's not Guy Fieri).
January 27, 2021
I'm participating in a book challenge and one of the prompts was to read a book with recipes and what better than reading a book by the legend himself? I know people think of him as a meme, but Guy Fieri is a legitimately good person and has done so much for restaurant customers in the past year affected by COVID-19. This book is a combination of both a cookbook and an anecdotal of sorts for each of the recipes and it was a good read!
September 25, 2020
3.5 stars
Partly an introduction to the various diners and restaurants profiled, partly a collection of special recipes shared by the very same.
Of particular interest for us:
Coconut Pie
Peanut Pie
Buttermilk Pancakes
Pork and Sweet Potato Empanadas
1/3 Pound Squeeze Burger
Blue-Ribbon Cinnamon Rolls
Trucker Special Sandwich with Roasted Tri-Tip
Asian Slaw with Spicy Thia Vinaigrette
Partly an introduction to the various diners and restaurants profiled, partly a collection of special recipes shared by the very same.
Of particular interest for us:
Coconut Pie
Peanut Pie
Buttermilk Pancakes
Pork and Sweet Potato Empanadas
1/3 Pound Squeeze Burger
Blue-Ribbon Cinnamon Rolls
Trucker Special Sandwich with Roasted Tri-Tip
Asian Slaw with Spicy Thia Vinaigrette
November 2, 2023
If anyone wants this book, let me know and I will get it to you. It is a little entertaining, a lot of story (if a bit pompous), and some recipes that are interesting but that I won’t use. The recipe included for each restaurant is not the ones they are famous for, for the most part. BTW I think the pancake batter covered cheeseburger that is deep fried sounds disgusting.
December 21, 2017
Warning: do not read this when you are hungry!! I love the show and enjoyed the book. Guy's personality comes through the pages, but I decided I'll just stick to the show. There's a lot to be seen on tv!
July 11, 2017
Recipes are pretty good and interesting, narrative is annoying tho.
August 14, 2017
Restaurants and Recipes.
December 29, 2017
Just like the show!
Read
December 10, 2020Just OK, more a collection of anecdotes than anything substantial.
This entire review has been hidden because of spoilers.
January 1, 2021
I love the amazing heartfelt stories and the recipes are cheap to make, easy to understand and one batch feeds my whole family.
February 21, 2021
I’m a big fan of Guy and I really enjoyed this book. Most of the recipes are easy enough for a beginner like me to try. The only thing I wasn’t fond of: the black and white photos.
October 7, 2023
Take Guy on the rode with you! You don't need a Camaro, just eager taste buds!
February 14, 2025
Love this book knocked some off the list. Unfortunately most of the places are closed today
September 29, 2013
I love the FoodNetwork show that this cookbook is based off of. Seriously, I practically worship it and Guy Fieri and make it a point to go to all the places I can that have been featured on the show. Which means, that when this book came out, it of course had to go on my shelf. But now, I've owned it a few years, and have still rarely selected it as a go-to cookbook. But I'm still obsessed with the show.
For those not familiar with Guy Fieri or Diners, Drive-Ins and Dives, it's a show where chef Fieri drives around America looking for those places to eat that only the locals known about. These can be roadside stops to hole in the wall diners. But the thing they all have in common is delicious food you can't get enough of. Sometimes this food is as innovative as Captain Crunch French Toast (a recipe in this book) or as simple as a burger cooked right. This book, in addition to having some recipes either from the locations or loosely based off of some of the recipes, has small snippets about the different places the crew went, little blurbs written by Guy, and an introduction to the team that films the show.
The book itself is separated into regions (i.e. Northeast, South, etc.) but if you're looking for a specific type of food, there's a glossary in the back that separates them out with page numbers according to the meal type. Then, in the regions, we are introduced to the place without about a page of description on the location, maybe a picture, and then however many recipes are being offered for the location. Unfortunately none of the pictures are in color though. I would have paid more for this book for color photographs.
I've tried about twelve of the recipes in this book. The first of course (going in order of the book pages) was the American Chop Suey. I pasta and hamburger dish that was tasty, especially when you added cheese to it. It made a lot though, so prepare to eat leftovers! The Three Cheese Macaroni and Cheese was very filling and had a thick sauce with a rich taste. The Beef Brisket from MoGridder's was ok. I made the seasoning and sauce that went with it, but they were both pretty standard and nothing any better than what I get on a grocery store shelf. Pete's Rubbed and Almost Fried Turkey was very salty. And I have to warn, this should probably be done outside, even if it is just a breast, because most kitchen's exhaust systems won't be able to handle it. The InCrusted Dolphin Sandwich from Scully's Tavern had a nice crunch to it. And you could bake instead of fry if you want to. A local haunt near where I live, The Penguin, offered up some pimento cheese. It did not taste the same as at the restaurant and had too much mayo. Although admittedly there has been change in ownership since the show filmed so that could account for the variance of taste as well.
Probably some of the best recipes in this book were the pies. Both the Coconut Cream and the Black-Bottom were delicious and easy to make. And in case of the Black Bottom Pie, it was very impressive looking. Because I can't pass up a Mac & Cheese recipe, I also tried Smoque's version. It wasn't bad, and I did enjoy the breaded topping. Unfortunately Mom's Meatloaf wasn't near as good. It was plainer than a lot of other meatloaf recipes I've come across. I also had a lot of trouble with the Hodad's Bacon Cheeseburger. My bacon patties just wouldn't stay together. And the Squeeze burger is definitely better made on a flap top. A regular home cook just won't be able to replicate it easily. The Greek Money Meatballs were also nothing special but they were filling. The pollo guisado was way too spicy for me. I couldn't handle it. And I'm very glad that I didn't add water to the sauce, because it was watery enough without adding it.
So overall the recipes were a mix of good and bad. I think this book is more useful as a guide to the different places Guy visits rather than a cookbook. There are some decent recipes but really, they aren't the ones from the show and some make you scratch your head wondering where they came from as they were dishes not even mentioned at the various places. I'd rather cook Guy's original food (which you know is the exact recipe you're seeing on tv) than have fake copies of the ones off of DDD. And a lot of the recipes are more appropriate for a restaurant setting as they use a myriad of different ingredients and would be expensive for a standard sit down meal at home.
I think if you approach this book for the stories you'll be more content than thinking of it as a cookbook. But since it advertises itself as "with recipes" it's hard to align yourself to that sort of thinking. Maybe with some color photos and a few better recipes this could have been something amazing. But hey, there's a second book (and maybe even a third at the time of writing this review) that may be worth taking a look at! For now though, I'll consider this book merely average compared to the brilliance of the show.
Review by M. Reynard 2013
More of my reviews can be found at www.ifithaswords.blogspot.com
For those not familiar with Guy Fieri or Diners, Drive-Ins and Dives, it's a show where chef Fieri drives around America looking for those places to eat that only the locals known about. These can be roadside stops to hole in the wall diners. But the thing they all have in common is delicious food you can't get enough of. Sometimes this food is as innovative as Captain Crunch French Toast (a recipe in this book) or as simple as a burger cooked right. This book, in addition to having some recipes either from the locations or loosely based off of some of the recipes, has small snippets about the different places the crew went, little blurbs written by Guy, and an introduction to the team that films the show.
The book itself is separated into regions (i.e. Northeast, South, etc.) but if you're looking for a specific type of food, there's a glossary in the back that separates them out with page numbers according to the meal type. Then, in the regions, we are introduced to the place without about a page of description on the location, maybe a picture, and then however many recipes are being offered for the location. Unfortunately none of the pictures are in color though. I would have paid more for this book for color photographs.
I've tried about twelve of the recipes in this book. The first of course (going in order of the book pages) was the American Chop Suey. I pasta and hamburger dish that was tasty, especially when you added cheese to it. It made a lot though, so prepare to eat leftovers! The Three Cheese Macaroni and Cheese was very filling and had a thick sauce with a rich taste. The Beef Brisket from MoGridder's was ok. I made the seasoning and sauce that went with it, but they were both pretty standard and nothing any better than what I get on a grocery store shelf. Pete's Rubbed and Almost Fried Turkey was very salty. And I have to warn, this should probably be done outside, even if it is just a breast, because most kitchen's exhaust systems won't be able to handle it. The InCrusted Dolphin Sandwich from Scully's Tavern had a nice crunch to it. And you could bake instead of fry if you want to. A local haunt near where I live, The Penguin, offered up some pimento cheese. It did not taste the same as at the restaurant and had too much mayo. Although admittedly there has been change in ownership since the show filmed so that could account for the variance of taste as well.
Probably some of the best recipes in this book were the pies. Both the Coconut Cream and the Black-Bottom were delicious and easy to make. And in case of the Black Bottom Pie, it was very impressive looking. Because I can't pass up a Mac & Cheese recipe, I also tried Smoque's version. It wasn't bad, and I did enjoy the breaded topping. Unfortunately Mom's Meatloaf wasn't near as good. It was plainer than a lot of other meatloaf recipes I've come across. I also had a lot of trouble with the Hodad's Bacon Cheeseburger. My bacon patties just wouldn't stay together. And the Squeeze burger is definitely better made on a flap top. A regular home cook just won't be able to replicate it easily. The Greek Money Meatballs were also nothing special but they were filling. The pollo guisado was way too spicy for me. I couldn't handle it. And I'm very glad that I didn't add water to the sauce, because it was watery enough without adding it.
So overall the recipes were a mix of good and bad. I think this book is more useful as a guide to the different places Guy visits rather than a cookbook. There are some decent recipes but really, they aren't the ones from the show and some make you scratch your head wondering where they came from as they were dishes not even mentioned at the various places. I'd rather cook Guy's original food (which you know is the exact recipe you're seeing on tv) than have fake copies of the ones off of DDD. And a lot of the recipes are more appropriate for a restaurant setting as they use a myriad of different ingredients and would be expensive for a standard sit down meal at home.
I think if you approach this book for the stories you'll be more content than thinking of it as a cookbook. But since it advertises itself as "with recipes" it's hard to align yourself to that sort of thinking. Maybe with some color photos and a few better recipes this could have been something amazing. But hey, there's a second book (and maybe even a third at the time of writing this review) that may be worth taking a look at! For now though, I'll consider this book merely average compared to the brilliance of the show.
Review by M. Reynard 2013
More of my reviews can be found at www.ifithaswords.blogspot.com
March 6, 2017
I totally loved this book...the pictures and articles were great. Some of the recipes are exactly what I wanted. Love Guy Fieri and Triple D!
May 17, 2013
Diners, Drive-Ins, Dives
By Guy Fieri with Ann Volkwein
Review by Michael Wallace
“Diners, Drive-ins, and Dives” is a book written by Guy Fieri, cuisine genius. He also has a hit TV s how with him as the host. Guy travels all around the country in search of the best and most unique restaurants, hence the name. This book contains a collection of Guy’s reviews of the restaurants and recipes from these culinary adventures around the country.
If you have ever seen the TV show “Diners, Drive-ins, and Dives” then you are familiar with how the host, Guy Fieri, talks. This book sounds exactly like he does and when reading, it feels like he is actually having a conversation with you. For example “This Knoxville establishment brings slam-a-jam pizza and red sauce to roadsters. I mean they are turnin’ and burnin’”
This book also provides recipes for a featured dish or two from one of the restaurants written about. These recipes seem extremely delicious and entice you to make them.
The recipes are just the way you would envision them. They come with pictures, ingredients, amounts, and step-by-step instructions on how to cook them up.
Even the way the restaurants are organized are pretty ideal. Since these are one of a kind places to eat, you couldn’t classify them by what they serve. So, this book is categorized by where the joints are located. This actually helps a lot if you want to maybe go and visit one of them. This book is categorized so well, when I go on trips I take the book with me and try to go to the restaurants because they seem so delicious. One of the restaurants I have been to is the “Penguin Drive-In” in North Carolina.
This is defiantly the most intriguing and entertaining cookbook I have ever read. I strongly suggest reading it if you want to easily make something delicious and be entertained while doing so.
By Guy Fieri with Ann Volkwein
Review by Michael Wallace
“Diners, Drive-ins, and Dives” is a book written by Guy Fieri, cuisine genius. He also has a hit TV s how with him as the host. Guy travels all around the country in search of the best and most unique restaurants, hence the name. This book contains a collection of Guy’s reviews of the restaurants and recipes from these culinary adventures around the country.
If you have ever seen the TV show “Diners, Drive-ins, and Dives” then you are familiar with how the host, Guy Fieri, talks. This book sounds exactly like he does and when reading, it feels like he is actually having a conversation with you. For example “This Knoxville establishment brings slam-a-jam pizza and red sauce to roadsters. I mean they are turnin’ and burnin’”
This book also provides recipes for a featured dish or two from one of the restaurants written about. These recipes seem extremely delicious and entice you to make them.
The recipes are just the way you would envision them. They come with pictures, ingredients, amounts, and step-by-step instructions on how to cook them up.
Even the way the restaurants are organized are pretty ideal. Since these are one of a kind places to eat, you couldn’t classify them by what they serve. So, this book is categorized by where the joints are located. This actually helps a lot if you want to maybe go and visit one of them. This book is categorized so well, when I go on trips I take the book with me and try to go to the restaurants because they seem so delicious. One of the restaurants I have been to is the “Penguin Drive-In” in North Carolina.
This is defiantly the most intriguing and entertaining cookbook I have ever read. I strongly suggest reading it if you want to easily make something delicious and be entertained while doing so.
October 22, 2008
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.
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.
January 1, 2012
This is an ok book to browse. Especially neat to find those places in your state. If you are a fan of the show, you will probably like this book very much. I am not a fan of the show. I like the idea of the show-- finding those unique eateries that are a piece of Americana and give you great memories of a road trip or a good meal or both. However, I can't really stand Guy Fieri. I did watch the show in the early seasons, but as his schtick seemed to just get worse, I got tired of it and stopped watching. The problem with the book is that, while the stories are interesting, he gets in the way too much. The result is that you can just hear the guido all over the book, and after a while, you get tired of it. If he would get out of the way, let the owners and restaurateurs tell their stories, it would probably be a better book. If you want to trace the places or find them, you could get the book, though I believe much of the information is available online as well. So, this is pretty much one for fans of the show.
June 29, 2012
I love Diners, Drive-ins and Dives and thought I would check out this book to see if it had some of the recipes I have heard on the show. The book takes us throughout the country to place Fieri has visited on the show. The intros to each location are typical Guy Fieri and really remind me of the show. He does give us a lot of background and reminds us about what makes the place special. I really enjoyed the pictures and the guy asides. I didn't try any of the recipes and some of them are definitely ones I would never make. There seemed to be a lot of recipes for coleslaw for example. Why? I am sure the restaurants got to submit whatever recipes they wanted but they often weren't even the ones they are famous for. This is a fun book to peruse but reading it cover to cover isn't really necessary.
April 26, 2011
Diners, Drive-ins and Dives is the companion book to Guy Fieri's show of the same name on the Food Network. It's one of my favorite shows on the Food Network and he is one of my favorite chefs. The book however, while containing intersting information about the different establishments is a little disappointing with the recipes. Most of the recipes given by the diner chefs have "secret ingredients" that are not given. So even if you make them at home, they won't taste the same as what you have eaten at the diners. I understand why they do this, but it is still disappointing. However diner foods are among my favorites, so I would love to visit any or all of these places for breakfast, lunch or dinner.
September 24, 2015
What is it not to like about Guy Fieri? I love his show (Diner, Drive-ins & Dives) as he showcases the mom and pop diners across America. The storybook fashion and presentation of recipes is unique but the recipes are not so unusual. There are over 60 recipes from nearly 60 eateries all arranged according to region. The reader can use the book as a road map for good eats by using the “Track It Down” listing which provides the address, phone number and website. There are tidbits of history, photos of the locations & people, information about the cast and crew of the show and a list of all restaurants featured on the show. This would be a great tool to use on your next vacation – that way you can eat at some of the out of the way diners.
May 20, 2015
Like most food journey books this one contains recipes from the sites visited. And most of these are fairly easy to follow with mostly easily obtainable ingredients. I like the Food Network show by this name, not so much Guy Fieri himself. I just enjoy seeing all of the great colorful roadside stops and the great food being prepared at this little spots in the road. That is not in this book at all. Imagine the show with all of the color and pizazz sucked out of it. With black and white photos, none of the food itself (the actual star), however plenty of Guy I did not find this to have the same sizzle as the Network show.
Displaying 1 - 30 of 86 reviews