Description:
Cook up iconic dishes from all along Route 66 in the comfort of your own kitchen.
Fuel up with the "world's best" coffee and donut holes at Lou Mitchell's in downtown Chicago and then cruise into Doc's Soda Fountain in Girard for a fizzy Green River phosphate. The tiger stripe fudge in Uranus, Missouri, doesn't disappoint, but you best save room for the Big Texan seventy-two-ounce steak challenge in Amarillo. Bop into Midpoint Café in Adrian for a slice of ugly crust pie and then ready yourself for a fiesta of flavors in New Mexico, from prickly pear margaritas to poblanos rellenos. Arizona's Hualapai Lodge serves up piñon stew, rich with tradition, just like the comforting bowl of chili you can dig into at Barney's Beanery in Santa Monica, the end of the road.
Author Amy Bizzarri serves up recipes--each paired with a side of history--that capture the essence of the classic diners, cozy chili parlors, welcoming inns, old-school soda shops, tasty burger joints, and unforgettable dive bars that have fueled generations of travelers.
Review Quotes:
Cook Up Iconic Dishes from Route 66--in Your Own Kitchen
"There are more than enough eateries along the 2,400-mile highway to support two recipe collections within a few months of each other, and Bizzarri's 45-entry book has only minimal crossover with Ly and Taylor's. Her taste for the kitschy is evident in recipes like the Root Beer Bread Pudding from Pops 66 Soda Ranch in Arcadia, Okla., which sports a "sixty-six-foot-tall, four-ton, color-shifting LED sculpture soda pop bottle" outside, and Catsup with a Kick, inspired by the World's Largest Catsup Bottle in Collinsville, Ill."--Publishers Weekly