An amazing gastronomic journey across America's heartland, this guide stops at the coziest, friendliest, and busiest diners, cafes and roadside stands in the country. Includes recipes and 75 photos.

Here's what's on the menu...stick-to-your-ribs recipes inspired by diners across the USA. Blue Plate Specials Cookbook includes regional recipe favorites like finger-lickin' chicken wings, Cape Cod chowder, jalapeno cornbread and, the diner standard, savory meatloaf. There are plenty of desserts from the pie case to round out the meal too. Our tips and quotes were also inspired by diners and the open road. You'll love 'em!

This three-volume encyclopedia on the history of American food and beverages serves as an ideal companion resource for social studies and American history courses, covering topics ranging from early American Indian foods to mandatory nutrition information at fast food restaurants. The expression "you are what you eat" certainly applies to Americans, not just in terms of our physical health, but also in the myriad ways that our taste preferences, eating habits, and food culture are intrinsically tied to our society and history. This standout reference work comprises two volumes containing more than 600 alphabetically arranged historical entries on American foods and beverages, as well as dozens of historical recipes for traditional American foods; and a third volume of more than 120 primary source documents. Never before has there been a reference work that coalesces this diverse range of information into a single set. The entries in this set provide information that will transform any American history research project into an engaging learning experience. Examples include explanations of how tuna fish became a staple food product for Americans, how the canning industry emerged from the Civil War, the difference between Americans and people of other countries in terms of what percentage of their income is spent on food and beverages, and how taxation on beverages like tea, rum, and whisky set off important political rebellions in U.S. history.

The Atkins Diet? Phooey! The South Beach Diet? Feh! What Americans really want to eat is something deep-fried and sugar-packed . . . hence our undying love affair with the beloved donut. And if anybody knows donuts, it's Sally Levitt Steinberg, America's Donut Princess. As a member of America's royal donut dynasty (her grandfather, Adolph Levitt, invented the donut-making machine), she knows more about this sweet indulgence than anyone else. The Donut Book is the product of Sally's personal charm and life-long, in-depth donut scholarship. She covers high points in donut history: the arrival of the first donuts in America with the Dutch settlers in the 17th century, and the donut in World War I, when it became the favorite nosh of the boys in the trenches. She celebrates donut-loving celebrities, from Admiral Byrd to Bill Clinton, as well as some of the most gifted donut bakers on the planet. She visits the campus of Dunkin' Donuts University and reveals the secret that makes Krispy Kreme donuts irresistible. And she identifies the most popular donut in America (glazed) and the runner-up (chocolate). Then there are the recipes: 29 mouth-watering, soul-satisfying ways to achieve the ultimate sugar rush, from New Orleans beignets to Portuguese malasadas, from Boston crèmes to Alain Ducasse's upscale Donut. And for donut lovers who are willing to hit the road to find their favorite confection, the book comes with an illustrated Donut Lover's Guide to bakeries that serve up the lightest, fluffiest, best dressed, and tastiest donuts.

Joanne Stuttgen's popular book Cafe Wisconsin guides travelers to Wisconsin's best home-style cafes. Now, continue the journey with the Cafe Wisconsin Cookbook, a compilation of more than one hundred cherished recipes that showcase the distinct culinary and cultural traditions of Wisconsin. From classic pot roasts and country-style pies to long-simmering soups and heritage specialties, the whole soul-satisfying spectrum of Wisconsin cafe fare is here. Stuttgen tracked down Wisconsin's best small town cafes, from Boscobel to Sturgeon Bay, chatted with owners and customers, took notes, and recorded the history, anecdotes, and recipes behind the food. Tested and fine-tuned by Wisconsin food writer and former chef Terese Allen, these favorite recipes will bring an authentic slice of Wisconsin into your home kitchen.

For road warriors and armchair epicures alike, the seventh edition of Roadfood is the key to finding some of the tastiest treasures in the United States. The indispensable companion for savvy travelers nationwide, Roadfood is now bigger and better than ever. Totally revised and updated, the seventh edition covers over 700 of the country’s best local eateries, including more than 200 brand new listings along with up-to-date descriptions of old favorites. An extended tour of the most affordable, most enjoyable dining options along America’s highways and back roads, Roadfood offers enticing, satisfying meal-time alternatives for chain restaurant–weary travelers. The Sterns provide vivid descriptions and clear regional maps that direct people to the best lobster shacks on the East Coast; the ultimate barbecue joints in the South; the most sizzling steakhouses in the Midwest; and dozens of top-notch diners, hotdog stands, ice cream parlors, and other terrific spots to stop for a bite countrywide.

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.