Roadfood ) are back, this time sharing their favorite sandwiches served at their favorite restaurants across the"/>
 

Roadfood Sandwiches: Recipes and Lore from Our Favorite Shops Coast to Coast

Jane Stern, Author, Michael Stern, Author
Jane Stern, Author, Michael Stern, Author . Houghton Mifflin $14.95 (256p) ISBN 978-0-618-72898-5
Reviewed on: 03/19/2007
Release date: 05/01/2007
Open Ebook - 272 pages - 978-0-547-34635-9
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American food enthusiasts Jane and Michael Stern (Roadfood ) are back, this time sharing their favorite sandwiches served at their favorite restaurants across the U.States. Why focus solely on sandwiches?: "What could be more truly democratically American than a meal at which you don't have to worry about which fork to use or what wine to serve?" The Sterns offer up recipes as well as extensive history because they believe "that a sandwich is far more interesting when you know who makes it, who invented it, who eats it, and where and how it's served." They list traditional sandwiches unique to specific regions like the Hot Brown of Kentucky ("white turkey meat under a spill of sizzling cheese sauce, slices of tomato, and strips of bacon, all piled on toast") as well as more inventive, unusual combos like Peanut Butter and Bacon served at Becky's Diner in Portland, Maine. The Sterns passionately describe each sandwich in a playful and enticing manner: of the Catfish Po' Boy from Middendorf's in Akers, La., "breaded in cornmeal and fried, the ultra thin strips knot into crunchy curlicues and bows like pale gold bunting." Both fun and informative, this book is a delight. (May)

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