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

Roadfood Sandwiches: Recipes and Lore from Our Favorite Shops Coast to Coast
By Michael Stern, Jane Stern

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Product Description

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.

Product Details

  • Amazon Sales Rank: #97438 in Books
  • Published on: 2007-05-02
  • Original language: English
  • Number of items: 1
  • Binding: Paperback
  • 272 pages

Features

Editorial Reviews

From Publishers Weekly
Starred 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. (May)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review
"Jane and Michael Stern are America's leading authorities on the culinary delights to be found while driving." (Newsweek )

About the Author
JANE and MICHAEL STERN are contributing editors to Gourmet, where they write the James Beard Award–winning monthly column "Roadfood." They also do a weekly "Two for the Road" segment for The Splendid Table on public radio. Their Web site, www.roadfood.com, was named the best Internet food site by PC Magazine, Forbes, and Yahoo.com. In 1992 they received a James Beard Lifetime Achievement Award and were 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 Award–winning monthly column "Roadfood." They also do a weekly "Two for the Road" segment for The Splendid Table on public radio. Their Web site, www.roadfood.com, was named the best Internet food site by PC Magazine, Forbes, and Yahoo.com. In 1992 they received a James Beard Lifetime Achievement Award and were inducted into the Who"s Who of Food and Beverage in America.

JANE and MICHAEL STERN are contributing editors to Gourmet, where they write the James Beard Award–winning monthly column "Roadfood." They also do a weekly "Two for the Road" segment for The Splendid Table on public radio. Their Web site, www.roadfood.com, was named the best Internet food site by PC Magazine, Forbes, and Yahoo.com. In 1992 they received a James Beard Lifetime Achievement Award and were 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 Award–winning monthly column "Roadfood." They also do a weekly "Two for the Road" segment for The Splendid Table on public radio. Their Web site, www.roadfood.com, was named the best Internet food site by PC Magazine, Forbes, and Yahoo.com. In 1992 they received a James Beard Lifetime Achievement Award and were inducted into the Who"s Who of Food and Beverage in America.

Customer Reviews

Re-hash1
I've been a fan of Jane and Michael Stern for 20+ years. I read all their articles in Gourmet up until Gourmet became nothing but a shill for the advertisers. "Roadfood Sandwiches" is nothing but a re-hash (no pun intended) of their last edition of "Roadfood". The new info in "...Sandwiches" is minimal at best. I suggest you skip "...Sandwiches" and instead buy "Roadfood". It contains the bulk of "...Sandwiches" and much more. They really skated on this one.

Low Budget Affair2
Sandwiches are one of my favorite things in the world, so when I heard that the professors of roadfood were writing a sandwich book, I was thrilled. Like "Roadfood", however, I was disappointed. There are NO pictures at all in this book. What kind of a cookbook has ZERO pictures in it??? Now that they are successful authors (book and magazine, btw), I would expect something a little more upscale from the Sterns.

Pull off the Road! For good.1
I love cookbooks, especially books on foods I can actually make, like sandwiches. I know of the Sterns through their website, and TV appearances and previous books and picked this one up because the cover was appealing. I was very disappointed. There were tons of recipes and for each recipe a little story about its origins and where the Sterns had eaten it, but no pictures. I know, you don't need a picture to make a recipe, but I have to say if you are going to do a cookbook on sandwiches you have found throughout the nation wouldn't it be nice to see the establishment? Or even the sandwich itself? Also the color of the pages threw me off, and they were very hard to read. The Sterns have made a living on Roadfood, but I think their journey needs to end if this is what we are getting for their efforts.