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Tauschen Sie jetzt More Diners, Drive-ins and Dives: A Drop-Top Culinary Cruise Through America's Finest and Funkiest Joints gegen einen Amazon-Gutschein in Höhe von EUR 1,35 ein - einlösbar für Tausende von Artikeln bei Amazon.de. Entdecken Sie mehr eintauschbare Bücher im Bücher Trade-In Shop. Bitte beachten Sie die Teilnahmebedingungen.
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Produktbeschreibungen
Pressestimmen
#1 New York Times Bestseller (New York Times )
#7 Washington Post Bestseller (Washington Post )
#7 Washington Post Bestseller (Washington Post )
Kurzbeschreibung
Join New York Times bestselling author Guy Fieri, host of the hugely popular Food Network show Diners, Drive-ins and Dives, as he takes you on a tour of 60 more of the best local restaurants across America, as featured in his very favorite episodes. Bursting with his iconic personality, the book will follow his hot-rod trips around the country, mapping out the best places you′ve never heard of. Wherever he goes, Guy showcases the amazing personalities, the fascinating stories, and most important, the outrageously good food provided by these American treasures. Replete with recipes, photos, and memorabilia, and featuring Guy′s hilarious voice and rampant enthusiasm for these hidden culinary gems, UNTI DINERS #2 is the perfect gift for the his countless fans and for lovers of the American food scene.
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56 Rezensionen
31 von 35 Kunden fanden die folgende Rezension hilfreich
IMHO
15. April 2010
Format:Taschenbuch|Von Amazon bestätigter Kauf
I love 'Triple D' which is why I ordered both books. I was hoping to see a laundry list of places Guy has gone so I can back track him. I was not too happy to see a selected review on a few places, and really not happy to see food etc, in B&W. I still watch every show with drooling anticipation, but I wouldn't order either of these books if you anticipate the slightest imitation of the show...
27 von 32 Kunden fanden die folgende Rezension hilfreich
3 of the best D's
5. November 2009
Format:Taschenbuch|Von Amazon bestätigter Kauf
What more could a food lover want than diners, drive-ins and dives with a top down to drive. Guy Fieri has a sequel to his first book and it is enjoyable and definitely covers this all-American food.
The book covers how the program 'Diners, Drive-Ins and Dives' is made and who the crew is that creates this popular show. There are many black and white pictures of the people and places and Guy's top 5 pranks, how to eat in 'the hunch'. (The position to avoid grease and spills from covering your shirt.)
The Northeast and Mid Atlantic, the South, Midwest, West and Southwest are covered, giving spots to get some of the great 3 D food. I do wish there were more states covered, only 22 are represented here, some states having several food places covered.
Some history for each location is given, their address, telephone number and web site - if available. There are one or two recipes from each place. Guy also includes many side spots `Guy Aside' giving his personal thoughts.
An index covers recipes by breakfast, burgers and sandwiches, condiments and sauces, starters, dinner mains, sides and sweets. There is also a list of all the restaurants that have been featured on the show, ones in red are in this book, those with an asterisk were in the first book and then the others that have been on the show; addresses, telephone numbers and web sites are given - a great resource.
If you enjoy the show, or enjoy diners and drive-in, dive food- this is a book for you.
The book covers how the program 'Diners, Drive-Ins and Dives' is made and who the crew is that creates this popular show. There are many black and white pictures of the people and places and Guy's top 5 pranks, how to eat in 'the hunch'. (The position to avoid grease and spills from covering your shirt.)
The Northeast and Mid Atlantic, the South, Midwest, West and Southwest are covered, giving spots to get some of the great 3 D food. I do wish there were more states covered, only 22 are represented here, some states having several food places covered.
Some history for each location is given, their address, telephone number and web site - if available. There are one or two recipes from each place. Guy also includes many side spots `Guy Aside' giving his personal thoughts.
An index covers recipes by breakfast, burgers and sandwiches, condiments and sauces, starters, dinner mains, sides and sweets. There is also a list of all the restaurants that have been featured on the show, ones in red are in this book, those with an asterisk were in the first book and then the others that have been on the show; addresses, telephone numbers and web sites are given - a great resource.
If you enjoy the show, or enjoy diners and drive-in, dive food- this is a book for you.
26 von 33 Kunden fanden die folgende Rezension hilfreich
More Triple D
6. November 2009
Format:Taschenbuch|Von Amazon bestätigter Kauf
Do you enjoy Guy Fieri's show on the Food Channel, "Diners, Drive0Ins, and Dives"? Did you get a kick out of his first book exploring the three Ds? If yes to either, you should enjoy this volume, too. If you want a lot of recipes, then this book isn't likely to engage you.
However, I do enjoy the author's televised Odyssey through diners, drive-ins, and dives throughout the country. Here, you get a brief sense of the uniqueness of a variety of joints--as well as an illustrative menu item or two from each. It all makes for a nice diversion. And there are always a few recipes that are a lot of fun to contemplate and to make.
As before, Fieri divides the country into regions--in this instance, Northeast and Mid-Atlantic, South, Midwest, and West and Southwest. For each region, he selects a handful of places (between 10 to 18 per region). One of the charms, in the author's own words is (Page 3): I get to shine a light on a real group of people. . . . I get to bring out the kid and adventurer in all of us. . . . We're reminding people to get back to the basics: real food from real people."
Let's take a look at a couple representative D,D,or Ds.
Northeast/Mid-Atlantic: Kelly O's Diner in Pittsburgh. Fieri's visit boosted business quite a bit, according to the owner. The example from the menu: Haluski. Green cabbage, butter, julienned Spanish onions, garlic salt, sliced bacon, egg noodles, black pepper, and grated Romano cheese. Cook cabbage leaves in water; melt butter and add onions and half of the garlic salt stir in cabbage until onions and cabbage begin to caramelize; stir in other ingredients (except cheese) then plate and add cheese to the top of the dish. Down home cooking here!
West and Southwest: Pat's Barbecue in Salt Lake City. Nice, brief description of the place's operation. The dish? Smoked barbecue meatloaf. Ingredients: ground beef, eggs, seasoned bread crumbs, milk, barbecue sauce, dry onion soup mix, and grilled onions. Key to the recipe is smoking the meatloaf mix for 4 hours! Now that's a whole lot different than the way I make my meatloaf.
Once more, if you like the show, you'll probably enjoy the book. If not and if you are interested ikn a more traditional cookbook, this might not do the trick.
However, I do enjoy the author's televised Odyssey through diners, drive-ins, and dives throughout the country. Here, you get a brief sense of the uniqueness of a variety of joints--as well as an illustrative menu item or two from each. It all makes for a nice diversion. And there are always a few recipes that are a lot of fun to contemplate and to make.
As before, Fieri divides the country into regions--in this instance, Northeast and Mid-Atlantic, South, Midwest, and West and Southwest. For each region, he selects a handful of places (between 10 to 18 per region). One of the charms, in the author's own words is (Page 3): I get to shine a light on a real group of people. . . . I get to bring out the kid and adventurer in all of us. . . . We're reminding people to get back to the basics: real food from real people."
Let's take a look at a couple representative D,D,or Ds.
Northeast/Mid-Atlantic: Kelly O's Diner in Pittsburgh. Fieri's visit boosted business quite a bit, according to the owner. The example from the menu: Haluski. Green cabbage, butter, julienned Spanish onions, garlic salt, sliced bacon, egg noodles, black pepper, and grated Romano cheese. Cook cabbage leaves in water; melt butter and add onions and half of the garlic salt stir in cabbage until onions and cabbage begin to caramelize; stir in other ingredients (except cheese) then plate and add cheese to the top of the dish. Down home cooking here!
West and Southwest: Pat's Barbecue in Salt Lake City. Nice, brief description of the place's operation. The dish? Smoked barbecue meatloaf. Ingredients: ground beef, eggs, seasoned bread crumbs, milk, barbecue sauce, dry onion soup mix, and grilled onions. Key to the recipe is smoking the meatloaf mix for 4 hours! Now that's a whole lot different than the way I make my meatloaf.
Once more, if you like the show, you'll probably enjoy the book. If not and if you are interested ikn a more traditional cookbook, this might not do the trick.
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