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1 Burnside Cooking and Food- Breakfast and Brunch

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

by

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

ISBN13: 9780618728985
ISBN10: 0618728988
Condition: Standard
All Product Details

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Synopses & Reviews

Publisher Comments:

In this eating tour of America, the gurus of the road, Jane and Michael Stern, hunt down nearly 100 examples of supreme sandwichery and show how to recreate them in the kitchen.

The United Sandwiches of America includes nearly every state, from California (a quintessential Grilled Gruyère with Braised Leeks on multigrain from Clementines in L.A.), to New York (Chopped Liver from the famous Katz's Deli), up to Maine (an overflowing, warm lobster roll from the Maine Diner in Wells), and down to Florida (a Cuban: ham, pork, Swiss, and garlicky salami with pickles, lettuce, and tomato). It embraces the Muffuletta of New Orleans and the Hot Brown of Louisville (white turkey meat under sizzling cheese with tomato and bacon), not to be confused with the Hot Truck of Ithaca, New York (a pizza sub). Julia Child's when-nobody's-looking favorite is here (baked beans on a masterful brown bread), and so is Elvis's beloved Peanut Butter and Banana.

Each of the legendary heroes, hoagies, wraps, grinders, blimps, gyros, and subs comes with its own quirky story. All in all, it's a giant slice of life.

Review:

"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." Publishers Weekly (Starred Review) (Copyright Reed Business Information, Inc.)

Synopsis:

Now you can re-create the best and most inventive sandwiches in America right in your own kitchen. In this eating tour of the nation, those gurus of the road, Jane and Michael Stern, hunt down nearly 100 examples of supreme sandwichery. You'll enjoy mouthwatering discoveries from nearly every state, from California (grilled Gruycre with leeks on multigrain from a neighborhood bakery in Los Angeles) to Maine (an overflowing, warm lobster roll from a seaside diner) to Florida (a Cuban: ham, pork, Swiss, and garlicky salami with pickles, lettuce, and tomato). The Sterns have tracked down America's best muffuletta (cold cuts and cheese topped with a bold and briny olive salad on Italian bread) and the specialty of Louisville, Kentucky (the Hot Brown: white turkey meat under sizzling cheese with tomato and bacon), not to be confused with Hot Truck (a hot pizza sub baked open-face, a campus sensation in Ithaca, New York). Each of the legendary heroes, hoagies, wraps, grinders, blimps, gyros, and subs comes with its own quirky story, making this book as much fun to read as it is to cook from.

Synopsis:

In this eating tour of America, two gurus of the road hunt down nearly 100 examples of supreme sandwiches and show how to recreate them in the kitchen.

About the Author

JANE and MICHAEL STERN are contributing editors to Gourmet,where they write the James Beard Awardwinning monthly column"Roadfood."They also do a weekly "Two for the Road"segment for Thenamed the best Internet food site by PC Magazine, Forbes, and Yahoo.com.In 1992 they received a James Beard Lifetime Achievement Award andwere inducted into the Who's Who of Food and Beverage in America.MICHAEL and JANE STERN are contributing editors to Gourmet,where they write the James Beard Awardwinning monthly column"Roadfood."They also do a weekly "Two for the Road"segment for Thenamed the best Internet food site by PC Magazine, Forbes, and Yahoo.com.In 1992 they received a James Beard Lifetime Achievement Award andwere inducted into the Who's Who of Food and Beverage in America.

Table of Contents

Introduction 1

THE SANDWICHES

AMIGHETTI SPECIA L 11 Amighettis * St. Louis, Missouri

BACON AND EGG ON A LONG ROLL 13 Tonys * New York, New York

BAKED BEANS ON BROWN BREAD 15 Cambridge, Massachusetts

BEEF ON WECK 18 Charlie the Butchers Kitchen * Buffalo, New York

BENEDICTINE AND BACON 22 Lillys * Louisville, Kentucky

BIEROCK 24 Nebraska and the Great Plains

BLT WITHOUT MEAT 26 Claires Corner Copia * New Haven, Connecticut

BREADED STEAK 28 Ricobenes * Chicago, Illinois

BUFFALO CHICKEN 30 Carminuccios * Newtown, Connecticut

CAJUN HAM PO BOY 32 Hoovers Cooking * Austin, Texas

CARNITAS 34 Roques Carnitas Wagon * Santa Fe, New Mexico

CATFISH PO BOY 37 Middendorfs * Akers, Louisiana

CHICKEN VESUVIO 40 Harry Carays * Chicago, Illinois

CHIVITO 42 The Olive Market * Georgetown, Connecticut

CHOPPED LIVER 44 Katzs * New York, New York

CHOW MEIN 48 Evelyns Drive-In * Tiverton, Rhode Island

CLAM ROLL 50 Clam Box * Ipswich, Massachusetts

CORTLAND 52 Magnolias * Carmel, New York

CRAB BRUSCHETTA 55 Bread and Ink Cafe * Portland, Oregon

CRABCAKE (THE RICHARD COLBURN) 57 Chick & Ruths Delly * Annapolis, Maryland

CRAB SALAD ROLL 59 Reds Eats * Wiscasset, Maine

CUBAN MIX 61 El Siboney * Key West, Florida

DEBBIES HOT PORK ROAST 63 Ann Sather * Chicago, Illinois

DIANAS DIFFERENT DRUMMER (BRISKET ON RYE ) 66 Zingermans Deli * Ann Arbor, Michigan

EGG MCDOT DELUXE 68 Dots Restaurant * Wilmington, Vermont

ELVIS SPECIAL 70 Memphis, Tennessee

FERDIS SPECIAL 72 Mothers * New Orleans, Louisiana

FISH SANDWICH 74 Colemans * Wheeling, West Virginia

FRENCH DIP 78 Philippe the Original * Los Angeles, California

FRESSER 80 D. Z. Akins * San Diego, California

FRIED BOLOGNA 82 G & R Tavern * Waldo, Ohio

FRIED EGGS, BACON, AND GORGONZOLA 84 Wichcraft * New York, New York

FRIED FLOUNDER 86 Old Post Office * Edisto Island, South Carolina

FRY BREAD OPEN-FACE 90 Leonas * Chimayo, New Mexico

GARDEN EGG SALAD 92 Dutch Kitchen * Frackville, Pennsylvania

GREEN TOMATO BLT 94 Loveless Cafe * Nashville, Tennessee

GRILLED GRUYCRE WITH BRAISED LEEKS ON MULTIGRAIN BREAD 96 Clementine * Los Angeles, California

GYRO 99 Chicago, Illinois

HAM AND CHEESE DOUBLE-DECKER 102 Camp Washington Chili Parlor * Cincinnati, Ohio

HAM AND PEAR CRISP 106 Hells Kitchen * Minneapolis, Minnesota

HAM BISCUITS 108 Mamies Kitchen * Conyers, Georgia

HOOSIER REUBEN 110 Shapiros Deli * Indianapolis, Indiana

HOOSIER TENDERLOIN 112 Nicks Kitchen * Huntington, Indiana

HORSESHOE SANDWICH 115 DArcys Pint * Springfield, Illinois

HOT BEEF 117 Langes Café * Pipestone, Minnesota

HOT BROWN 120 Brown Hotel * Louisville, Kentucky

HOT PORK SANDWICH 122 Iowa Machine Shed * Urbandale, Iowa

HOT ROAST BEEF 124 Shieks Sandwich Shop * Torrington, Connecticut

ITALIAN BEEF 126 Harry Carays * Chicago, Illinois

ITALIAN ROAST PORK 128 Tony Lukes * Philadelphia, Pennsylvania

LIVER‘NONION SANDWICH WITH FIRECRACKER SAUCE 131 Old Post Office * Edisto Island, South Carolina

LOBSTER ROLL, HOT OR COLD 134 Maine Diner * Wells, Maine

LOOSEMEATS 137 Northwest Iowa

MEATY CHILI AND CHEDDAR 140 Clementine * Los Angeles, California

MIGHTY ITY 143 Super Duper Weenie * Fairfield, Connecticut

MILANO 145 Sand-Wedge * Georgetown, Connecticut

MILK TOAST 147 Drakes Sandwich Shop * Ann Arbor, Michigan

MILWAUKEE REUBEN 149 McBobs * Milwaukee, Wisconsin

MONTE CRISTO 151 Bakers Café * Charleston, South Carolina

MOOSEY BREAKFAST SAMICH 153 Waldorf AStory * Story, Wyoming

MUFFULETTA 155 All Star Sandwich Bar * Cambridge, Massachusetts

MYSTERY SANDWICH 157 Chiodos Tavern * Pittsburgh, Pennsylvania

OLD-FASHIONED BEER-BATTERED BRAINS 159 St. Louis, Missouri

OPEN-FACE HOT HAM 161 Schwabls * West Seneca, New York

OYSTER LOAF 163 Casamentos * New Orleans, Louisiana

PASTY 165 Michigans Upper Peninsula

PEANUT BUTTER AND BACON 168 Beckys Diner * Portland, Maine

PEANUTBUTTER AND (CHERRY) JELLY 170 The Cherry Hut * Beulah, Michigan

PELLA BOLOGNA 172 Int Veld Meat Market * Pella, Iowa

PERFECT HAM AND CHEESE 174 Blue Willow Inn * Social Circle, Georgia

PHILLY CHEESESTEAK 176 Pats King of Steaks * Philadelphia, Pennsylvania

PIMENTO CHEESE 178 Merridees Breadbasket * Franklin, Tennessee

PORK CHOP SANDWICH 180 Snappy Lunch * Mount Airy, North Carolina

REALL ITALIAN 184 Coluccis Hilltop Market * Portland, Maine

ROAST GREEN CHILE 187 Leonas * Chimayo, New Mexico

ROAST PORK 189 La Borinquena * New London, Connecticut

RODGERS BIG PICNIC (ASPARAGUS AND MUSHROOM) 191 Zingermans Deli * Ann Arbor, Michigan

SAN DIEGOS BEST TUNA MELT 193 The Cottage * La Jolla, California

SANTA MARIA TRI-TIP 195 The Cottage * La Jolla, California

SARDINES ON RYE 199 The Pine Club * Dayton, Ohiio

SEPPPPPEP PIZZA 201 Hot Truck * Ithaca, New York

SHEBOYGAN BRAT 204 Charcoal Inn * Sheboygan, Wisconsin

SHRIMPBURGER 206 Edisto Beach Café * Edisto Island, South Carolina

SLOPPY JOE 208 Sloppy Joes * Key West, Florida

SMOKED CAJUN SHRIMP SALAD 210 Hoovers Cooking * Austin, Texas

SMOKED SALMON SPREAD 212 Smoke House Restaurant * Forks, Washington

SOUVLAKI 214 Romano Famous Pizza * Long Island City, New York

SPIEDIES 216 Sharkeys Tavern * Binghamton, New York

SPIEDINI OF BEEF 218 Louies Backyard * Key West, Florida

ST. PAUL (SHRIMP EGG FOO YONG) 221 St. Louis, Missouri

TUNA EXPERIENCE 223 Hoagie Experience * Philadelphia, Pennsylvania

WALLEYE 225 Tavern on Grand * St. Paul, Minnesota

WHITEFISH SALAD 227 Wolfie Cohens Rascal House * Miami Beach, Florida

WILL SPECIAL (ITALIAN DAGWOOD) 229 Riviera Italian Imported Foods * Chicago, Illinois

YAQUINA OYSTERS 232 Dan & Louis Oyster Bar * Portland, Oregon

ZEP 234 Norristown, Pennsylvania

Condiments 237 Index 243

What Our Readers Are Saying

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Average customer rating based on 1 comment:

bookends, August 8, 2007 (view all comments by bookends)
If you love ROADFOOD and the places that the Sterns take us, now you can recreate the sandwiches in your kitchen. A wonderful read, a great book, a resource for your family!
Was this comment helpful? | Yes | No
(33 of 34 readers found this comment helpful)

Product Details

ISBN:
9780618728985
Subtitle:
Recipes and Lore from Our Favorite Shops Coast to Coast
Author:
Stern, Jane
Author:
Stern, Michael
Publisher:
Rux Martin/Houghton Mifflin Harcourt
Location:
Boston
Subject:
Cookery, american
Subject:
American - General
Subject:
Sandwiches
Subject:
Regional & Ethnic - American - General
Subject:
Cooking and Food-US General
Copyright:
Edition Description:
Trade Paper
Publication Date:
May 2007
Binding:
Electronic book text in proprietary or open standard format
Grade Level:
General/trade
Language:
English
Pages:
272
Dimensions:
8.22x8.12x.66 in. 1.17 lbs.

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Related Subjects

Children's » Animals » Animal Stories » General
Cooking and Food » Dishes and Meals » Breakfast and Lunch
Cooking and Food » Dishes and Meals » Lunches, Snacks, and Sandwiches
Cooking and Food » Regional and Ethnic » United States » Ethnic
Cooking and Food » Regional and Ethnic » United States » General
Health and Self-Help » Psychology » General
Travel » Road Travel

Roadfood Sandwiches: Recipes and Lore from Our Favorite Shops Coast to Coast Used Trade Paper
0 stars - 0 reviews
$5.50 In Stock
Product details 272 pages Houghton Mifflin Company - English 9780618728985 Reviews:
"Publishers Weekly Review" by , "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." Publishers Weekly (Starred Review) (Copyright Reed Business Information, Inc.)
"Synopsis" by ,
Now you can re-create the best and most inventive sandwiches in America right in your own kitchen. In this eating tour of the nation, those gurus of the road, Jane and Michael Stern, hunt down nearly 100 examples of supreme sandwichery. You'll enjoy mouthwatering discoveries from nearly every state, from California (grilled Gruycre with leeks on multigrain from a neighborhood bakery in Los Angeles) to Maine (an overflowing, warm lobster roll from a seaside diner) to Florida (a Cuban: ham, pork, Swiss, and garlicky salami with pickles, lettuce, and tomato). The Sterns have tracked down America's best muffuletta (cold cuts and cheese topped with a bold and briny olive salad on Italian bread) and the specialty of Louisville, Kentucky (the Hot Brown: white turkey meat under sizzling cheese with tomato and bacon), not to be confused with Hot Truck (a hot pizza sub baked open-face, a campus sensation in Ithaca, New York). Each of the legendary heroes, hoagies, wraps, grinders, blimps, gyros, and subs comes with its own quirky story, making this book as much fun to read as it is to cook from.
"Synopsis" by , In this eating tour of America, two gurus of the road hunt down nearly 100 examples of supreme sandwiches and show how to recreate them in the kitchen.
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