The Joplin Globe, Joplin, MO

Globe Life

April 9, 2010

Linda Cannon: Fieri book brings TV show to printed page

“More Diners, Drive-Ins and Dives” by Guy Fieri is a must-read for fans of the Food Network show, and a good bet for anyone who likes middle-brow food.

No foie gras here — only lots of burgers, hot dogs, chili and all the usual suspects along with lesser-known treats such as haluski (a Pittsburgh favorite via Poland, featuring cabbage and noodles) and scrapple (basically, cornmeal and pork).

At least this scrapple recipe doesn’t include liver. Good thing, because apparently Guy doesn’t eat liver. He doesn’t like eggs, either, so he’s not big on most breakfasts and they get pretty short shrift in the book.

The first part of the book consists of a Q-and-A with Guy, a section by producer David Page about how the show is put together and a section on the road crew. Then we get started with the main ingredient: Restaurants and recipes.

The book is divided into four regions: Northeast and Mid-Atlantic, South, Midwest, and West and Southwest. Each restaurant gets a summary, generally including some of its history and information about the folks who own or run them, what kind of food it serves and what its specialties are. If you’ve seen the show, you know that there are a lot of interesting characters in these joints.

Each restaurant features a recipe or two. Sometimes it’s the restaurant’s recipe, sometimes an adaptation from Guy.

Most of the recipes sound doable for the home cook, but there are a couple that are a bit involved. Suffice it to say, you won’t find me making a turducken anytime soon. But whether you cook or not, it all makes for interesting reading.

I will mention that the tone of the book is very “Guy”, so it reads pretty much like he speaks. If you find him annoying, you’ll find the book annoying as well. If you like his verbal stylings, you’ll enjoy the book all the more.

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