The Route 66 Cookbook — a culinary classic — provides a complete travel itinerary for anyone hungry for fond dining memories from the Mother Road. From Navy Pier to Santa Monica Boulevard, from potato doughnuts to creme brulee, 2,400 miles of good eating are covered here. Alongside the recipes for barbeque sauces and chilies are the stories of hard-working restaurateurs who dotted the old Route 66 with unique eateries. America's most legendary highway stretches an unforgettable 2,400 miles from Illinois to California and straight through the American psyche. John Steinbeck, Woody Guthrie and carloads of families from the 1920s to the 1960s threaded their way west and east, stopping at justly celebrated restaurants that blossomed along the way. Successful road guides exist, but only Marian Clark's The Route 66 Cookbook provides a culinary guide to what Steinbeck dubbed "The Mother Road." Featuring over 250 delicious recipes from places like the U Drop Inn, the Covered Wagon Trading Post, the Pig Hip, and the Bungalow Inn, this cookbook recreates old 66, with stories from the waitresses and cooks who poured the coffee and baked the pies. A recognized authority on culinary Route 66, Marian Clark writes a monthly food column for Route 66 Magazine and is a regular contributor to the Route 66 Federation's national newsletter. She is also the author of The Main Street of America Cookbook, which focuses on contemporary Route 66, and The Southwest Heritage Cookbook.

The Route 66 Cookbook offers 2,400 miles of the Mother Road's best: travel, history, and great eateries. This classic cookbook offers the ultimate in anecdotes and recipes, guaranteed to inspire fond memories and satisfy the heartiest of appetites. Marian Clark, a recognized authority on culinary Route 66, provides over 250 delicious reasons Americans celebrate the ultimate in road trips, whether heading east or west, along Route 66.