Roadfood 10th Edition

First published in 1977, the original Roadfood became an instant classic. James Beard said, "This is a book that you should carry with you, no matter where you are going in these United States. It's a treasure house of information.

Roadfood  10th Edition

Roadfood 10th Edition

First published in 1977, the original Roadfood became an instant classic. James Beard said, "This is a book that you should carry with you, no matter where you are going in these United States. It's a treasure house of information." Now this indispensable guide is back, in an even bigger and better edition, covering 500 of the country's best local eateries from Maine to California. With more than 250 completely new listings and thorough updates of old favorites, the new Roadfood offers an extended tour of the most affordable, most enjoyable dining options along America's highways and back roads. Filled with enticing alternatives for chain-weary-travelers, Roadfood provides descriptions of and directions to (complete with regional maps) the best lobster shacks on the East Coast; the ultimate barbecue joints down South; the most indulgent steak houses in the Midwest; and dozens of top-notch diners, hotdog stands, ice-cream parlors, and uniquely regional finds in between. Each entry delves into the folkways of a restaurant's locale as well as the dining experience itself, and each is written in the Sterns' entertaining and colorful style. A cornucopia for road warriors and armchair epicures alike, Roadfood is a road map to some of the tastiest treasures in the United States.

More Books:

Roadfood, 10th Edition
Language: en
Pages: 464
Authors: Jane Stern, Michael Stern
Categories: Travel
Type: BOOK - Published: 2017-03-07 - Publisher: Clarkson Potter

First published in 1977, the original Roadfood became an instant classic. James Beard said, "This is a book that you should carry with you, no matter where you are going in these United States. It's a treasure house of information." Now this indispensable guide is back, in an even bigger
American Cuisine: And How It Got This Way
Language: en
Pages: 528
Authors: Paul Freedman
Categories: Cooking
Type: BOOK - Published: 2019-10-15 - Publisher: Liveright Publishing

With an ambitious sweep over two hundred years, Paul Freedman’s lavishly illustrated history shows that there actually is an American cuisine. For centuries, skeptical foreigners—and even millions of Americans—have believed there was no such thing as American cuisine. In recent decades, hamburgers, hot dogs, and pizza have been thought to
Reference Sources
Language: en
Pages:
Authors: Linda Mark
Categories: Reference books
Type: BOOK - Published: 1979 - Publisher:

Books about Reference Sources
The Athenaeum
Language: en
Pages:
Authors: James Silk Buckingham, John Sterling, Frederick Denison Maurice, Henry Stebbing, Charles Wentworth Dilke, Thomas Kibble Hervey, William Hepworth Dixon, Norman Maccoll, Vernon Horace Rendall, John Middleton Murry
Categories: Reference books
Type: BOOK - Published: 1873 - Publisher:

Books about The Athenaeum
The Illustrated London News
Language: en
Pages:
Authors: James Silk Buckingham, John Sterling, Frederick Denison Maurice, Henry Stebbing, Charles Wentworth Dilke, Thomas Kibble Hervey, William Hepworth Dixon, Norman Maccoll, Vernon Horace Rendall, John Middleton Murry
Categories: Reference books
Type: BOOK - Published: 1849 - Publisher:

Books about The Illustrated London News

Popular All Time

Rich Dad Poor Dad
Atomic Habits
Start with Why
Macroeconomics: Monetary Policy
Rich Dad Poor Dad
Think Again
Effortless
Never Split the Difference
Dare to Lead
Extreme Ownership
The Intelligent Investor, Rev. Ed
The Richest Man in Babylon
The 21 Irrefutable Laws of Leadership
Leadership and Self-Deception
How to Change
Essentialism
Traction
The Psychology of Money

Recent Books: