From Library Journal
Clark (The Route 66 Cookbook, LJ 12/93) proceeded to go back to “Main Street,” traveling again along the entire route from the old highway, from Illinois to California, to find out how this a part of America is different. Some communities have already been revitalized, while some have practically disappeared. At some stops, Clark found new young chefs serving innovative contemporary fare, while at others she revisited diners and cafes (“classic remains”) still dishing the homespun food they’ve been known for. In addition to recipes from Clark’s favorite restaurants, along with from many home cooks, there exists information on “What To See,” “Where To Eat,” and “Where To Stay” in many towns and cities down the way. Clark writes well, and she’s discovered some fascinating old?and new?places to travel to. Recommended for both cookery and travel collections.
Copyright 1997 Reed Business Information, Inc.
U.S. Route 66 stretches from Chicago to Los Angeles. Of all the nation’s early federally funded highways, just the Maine^-Key West U.S. 1 rivals Route 66’s mystique and fame. Clark has traveled along Route 66 to chronicle the foods in the roadside restaurants that sprang up down the concrete ribbon and helped populate previously barren southwestern desert lands. Since Route 66 starts in Illinois, recipes in Clark’s book first reflect hearty midwestern cooking before gradually giving strategy to the spices and chilies from the Mexican-influenced cooking in the Southwest. Most of Clark’s recipes tend toward simple preparation by calling for canned as well as other universally available ingredients as opposed to fresh, locally grown produce. A new generation of interstate highways now bypasses most from the communities Clark celebrates, and franchise food restaurants have generated culinary uniformity along what’s left of Route 66. Mark Knoblauch
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