- Hardcover: 237 pages
- Publisher: Council Oak Distribution (February 1994)
- ISBN-10: 0933031807
- ISBN-13: 978-0933031807
- Product Dimensions: 23.1 x 22.4 x 2.5 cm
- Shipping Weight: 930 g
- Average Customer Review: 4.0 out of 5 stars See all reviews (4 customer reviews)
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Product Details |
Product Description
From Publishers Weekly
Eight states are connected by their roadside food and Route 66 in this book, beginning in Illinois and reaching to California. Clark wanted to document not only edible things, but an era--the last 40 years--of westward travel and its "pioneers." And so, the food: chocolate pudding cake, made from cake mix, marshmallows and a few other staples, comes from the long-since-closed Midway Cafe in Cuba, Mo. Gallup Navajo taco chili hails from Gallup, N.M., where an inter-tribal Indian ceremonial is held each year. Readers don't merely make this trip with their spoons. They follow along as the author introduces them to diner cooks and owners, to ghost towns, to others live but small, and to seedy motels with good specials. There's a Mrs. Updegraff, for example, of Vinita, Okla., who was included in a Ripley's Believe It Or Not column in 1933 for baking 66 pies in 45 minutes; or Bob Dowell of Amarillo, Tex., known for his recipe for taco meat. The book is amusing to scan, though the food doesn't all seem savory ("Oklahoma Millionaires," for instance, would daunt anyone not in a sugar frenzy). So pick, choose and read.
Copyright 1993 Reed Business Information, Inc.
Copyright 1993 Reed Business Information, Inc.
From Library Journal
Clark's cookbook/travelog captures a disappearing part of American culture--the networks of diners and family restaurants, truck stops, and almost-forgotten small towns along old Highway 66. Clark traveled the entire length of the original Route 66, from Chicago to Santa Monica, visiting the eating establishments and tourist attractions still in business and documenting others that are long gone but remain memorable. Clark includes literally hundreds of places here, accompanied by lots of mostly homespun recipes; her well-written and informative text is illustrated by old-time menus, nostalgic postcards and photos, and other such memorabilia. Recommended for travel as well as cookery collections.
Copyright 1993 Reed Business Information, Inc.
Copyright 1993 Reed Business Information, Inc.
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Most helpful customer reviews
2.0 out of 5 stars
Not Very Practical,
By
This review is from: Route 66 Cookbook (Paperback)
While it does give mouth watering descriptions of dishes served at historic restaraunts, it entices the reader to want to dine at them and not cook. Most of the recipes call for portions that would feed a barracks. While this is certainly understandable for the eateries mentioned in the cookbook, it makes for frustrating conversions into family size portions for the home kitchen.However, most of the chili recipes can be frozen and are the best you will come across. Not to mention the pies are sinfully good! Ultimately best used as an interesting bit pop-culture history and not as functional cookbook.
5.0 out of 5 stars
More than a cookbook,
By A Customer
This review is from: Route 66 Cookbook (Paperback)
Yes, it has great recipes. But it also has wonderful information on Route 66 itself. I purchased this book at a restaurant giftshop on Route 66 in Gallop, NM. I read it cover to cover, as I would a novel. I highly recommend it to anyone who enjoys cooking, Route 66, or just reading about either!
4.0 out of 5 stars
Great book for midwest recipes,
By
This review is from: Route 66 Cookbook (Paperback)
This book has some really great recipes from a time past. This book has wonderful dinner fare. Super recipes for cakes, pies, and chili. If you are looking for book that has recipes from the 30s through the 60s, while you yearn for yester year. This is the book to get!
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