I don't have a TV so I have never seen Guy Fieri's show or even heard of him. After reading this book, I hope he has health insurance. The book consists of profiles of the country's top greasy spoons and dives. The atmosphere is casual and the calories astronomic. Personally, I stopped eating this type of food on a regular basis, so the subject matter isn't as interesting as it would have been a decade ago. Still, with a title like this book has, you know what you are getting into.

A typical entry takes up four pages or so and includes a rundown of the menu and history of the place, some photos and then a recipe adapted from the restaurant's menu. I suppose my biggest complaint is the selection of photos. Most are pictures of the interior or exterior of the establishment, but rarely is there a picture of the food. I would have enjoyed seeing a close up of the dish for which the recipe was given. I might be more likely to make Zaruela if I knew what it looked like.

Altogether, a great book for fans of greasy American food and for the health unconscious among us.

Disappointed! If you are a fan of the show, then this book will frustrate you. First, they do not cover some of the best diners, such as the Mad Greek. Second, the restaurants that are discussed miss the mark. The show makes you want to get in the car and drive to every corner of the US in search of the best diner food. The book doesn't thoroughly cover the menu items featured on the show. Basically, it gives you one recipe from each of a handful of the restaurants from the show. I would have rather had a travel guide and restaurant overview.

Cookbooks are my love, I don't get to cook that often but still collect them. I got this book thinking it would just be another one for the collection, but after going through it - more than a few times - I have flagged several recipes to try. I was really excited to find the recipe for fried dill pickles - I love these and try to find them when we travel through the south. There were a couple of recipes using the smoker also that will be tried soon, most likely over the holidays. A few of the recipes were a bit overwhelming, either in ingredients or in steps, but were still interesting to read through. I would recommend this to all cookbook collectors, cooks and/or fans of the show.

I both read this book and then tried a handful of the recipes. I wanted to share both my thoughts on the book as a read and as a recipe collection. First the very brief entries for each eatery varies in quality. Some have more historical background than others and I found that very interesting. Second I would have really appreciated an idea of what the prices were in each place for comparison when using the recipes. However I can't fault the tv show this book is drawn from too much for these problems because I'm sure they want to sell the programs and they can only say what the owners told them. However I can fault the editors more for the recipes issues I found. First, the recipes cover a wide range of food types and this is very cool. The directions are clear but in a few cases with the recipes I tried I could have used a sentence or two of more details about the types of pans to use or the type of oven that was used for instance. Some of the ingredients are expensive and therefore these aren't things I'll be making often through they all turned out great. This makes me wonder how much more economical just going to the eateries would be compared to making them at home. This is an interesting addition to my kitchen library and I'll be revisiting some of these recipes and trying more in the future.

Given Guy Fieri's irresistably wild personality, I thought the book would be a lot more fun. It was "Road Food By Another Name" -- if you read the Stern's books, you know what I mean. The recipes were okay, the one page restaurant descriptions were okay, but there was nothing special about it. I expected to laugh out loud...I expected a little "behind the scenes" dishing...I expected to enjoy the book instead of finding it just okay. We don't need another Road Food, and that's all this turned out to be...Guy is such an off the hook guy, to use one of his favorite phrases, the book is merely polite, rendering a little lip service to some fairly ordinary places. "Diners, Drive-ins and Dives" the TV show, has visited some really interesting and unusual places, but they don't show up here. The recipes are pretty standard, nothing shocking or surprising or exciting. Just a total lack of WOW factor. It's a nice little book about nice little diners that serve nice little dishes. Wake up, Guy. Drive the bus to Flavertown via the Interesting Highway.
L.

This is one of my favorite shows to watch and I was so excited that they have taken some of those recipes and made a cookbook out of it. Several restaurants are featured with a recipe, with some pictures of Guy's experience there. The only thing that I didn't like was that some of the restaurants would not share their favorite 'secret' recipes and would provide a secondary recipe instead.

Being a lover of food and cookbooks in general, I decided to sign up for Guy Fieri's book when it was offered in Vine. I am an occasional viewer of his show, "Diners, Drive-ins, and Dives", and was excited to see some of the recipes from places he has visited.

While I really enjoyed the stories for each location he visited, I was especially interested in the food. Many of the recipes sound absolutely yummy including Cap'n Crunch French Toast, Lobster Quesadillas, Black Bean Hummus, and Peanut Butter Pie.

My only complaints about the book are that I wish the book had full color photos and that each of the items that were mentioned in the book had a recipe included. For example, the book had a wonderful description of pancakes from the Eveready Diner. I was excited to try the recipe, but no recipe was included for the pancakes. Another example is Supreme Meatloaf with Wild Mushroom gravy from Silk City Philly. Sounds delicious...but no recipe. But overall, the recipes are very interesting and varied enough to keep the book fresh. I would recommend NOT reading this book on an empty stomach, as you just might find yourself running to the refrigerator. Fans of the show will definitely want to pick up a copy, along with those who are looking for a new, interesting cookbook. Enjoy!

(Review input from my wife, who LOVES cookbooks)

Ok, I have to admit, I'm not crazy about Guy Fieri, or his Food Network television show: Diners, Drive ins and Dives. He's just a bit edgy and annoying for me, but I enjoyed reading about his adventures across the US visiting various American food stops and interviewing the owners and operators of some very interesting establishments.

While not the meaty, hard core recipe book like some of my favorites from America's Test Kitchen, or the more stylized story tellers of "NPR's The Kitchen Sisters", Fieri's book has some great photographs, very interesting interviews with some genuine people and intriguing recipes. I also liked the lay out and color of the book -- The blue and greys make it easy to read and follow, though his literary style, okay, his personality, still grates at me even through the pages of his cookbook. Sorry Guy.

There are several recipes that I will add to my recipe box -- namely "Cap'n Crunch French Toast' and the 'Black Bottom Pie' from a Pizza joint in Knoxville. We also plan to "track down" YJ's Snack Bar, one of his featured restaurants in the midwest, which happens to be in our backyard -- Kansas City! This book is worth a serious pursuing and while I'm not sure I'd invest the full retail cost of $19.95, I would definitely check it our from my local library and would definitely recommend his book, over his audible television program!

This book is great - I love this show on Food Network, and I love diners, so was really excited to get this book.

My favorite diners, like Moody's in Maine, are not featured but there are so many great diners from all around the country that I look forward to visiting.

Each diner has a page or two of history with great pics of the diner, including pictures from when the show was filmed on site. And, of course, the recipes are great and range from Cap'n Crunch French Toast to Gumbo to good old New England clam chowder to a Mahi Mahi sandwich....and everything in between.

It's a great book filled with comfort foods of every kind from every region of the country. Recipes re easy to follow and it's a fun "road trip."

I like Guy Fieri. He's got a great deal of attitude and charisma. Those qualities make him noticeable amid the mass of "generics" out there. That said, his attitude translates pretty well to this crazy compilation of Diners, Drive-ins and Dives.

Admittedly, the first thing I did when I got this book was to quickly see if there were any diners included that I actually had any familiarity with. In particular, I was looking to see if "Moody's Diner" in Waldoboro, Maine was included. It's one of my favorite places to visit; they have incredible desserts. Sadly it wasn't listed, but once I got over the disappointment of not having any personal knowledge of any of the establishments in the book, I quickly became enamored by reading the stories about each diner. It was pure entertainment and the recipes almost didn't matter.

Almost, but not quite... the recipes do matter because, after all, this is supposed to be a cook book. As I gracefully age (?) I am trying to eat and follow a healthier lifestyle. This cook book is not exactly conducive to that pursuit. But many of the recipes are tempting as many "bad" things are so I look forward to peppering my good diet with some of these sinful delights.

This is not a cook book that all people would enjoy but is one that many will, if for the only reason being that it sweeps across the country highlighting the American tradition of good, old-fashioned, dare I say, greasy spoon cuisine. Bon Appétit!

I don't play a lot of video games anymore. I mastered Space Invaders in the 80s and then some Sega games back in the early 90's, but haven't been excited by many games, so I was really surprised to find that I LOVE this rocking ATV trick racing game...but it has that same effect of the old school games I loved. That is, it sucks you in and only later do you realize that hours have passed. It's addictive - you can pick up the game easily, but it's hard to really master, hence the endless hours of playing "just one more time."

My kids and husband love the game, too, for its action,the freestyle moves and the freedom you feel doing them, its hilarious announcer, the fun of building your ATV from scratch, getting `boost-juice' to do more advanced level tricks, and the cool scenery.

Pure fun.

This book, given the places Guy Fieri has visited, had great potential, but it failed to live up to that potential. I love the show and to eat at the types of places that he frequents, so I had high hopes that the book would provide a number of new places to explore and provide recipes so that I could recreate the food from some favorites at home.

While the book looks substantial, it only highlights a relatively few establishments. There are regional headings, which tend to be very broad (New England/ Mid-Atlantic, etc) and each only has a small number of eateries. New England has a whooping 4 places listed, which is about the number that I could point him towards in single towns in New England. And, with the exception of Baltimore and the State of New Jersey, most other areas are equally under represented.

The recipes are equally sparse in most cases. A goodly number feature recipes that could be easily figured out by a diner at a particular establishment without the help of a trained restaurateur. There are recipes for burgers and sandwiches galore, along with such things as coleslaw. Not the most interesting or inspiring book.

I would have preferred that he visited a number of establishments in a given region and then written a book by region. By doing that, he would have created a series of books that could have traveled with me on trips...as it is, this isn't worth the trouble to pack. I usually know where I am headed, so I can easily photocopy the places that might hold interest.

This had strong potential, which in my opinion was wasted. More time spent on the book would have yielded a better product that could have started a line of books. I doubt I will bother with anything else he prints unless I check it out in advance.

Guy Fieri is one of the Next Food Network Stars that really has become a star, and that doesn't mean prima donna!
He is funny, smart, and knows how to get the best out of the DDD's he visits. Accompanying the information about the diners, he includes a recipe from that establishment - my favorite? A coconut cream pie!
Fun, great read and good recipes!
A winning combination!

I'm addicted to Guy Fieri's Food Network show, "Diners, Drive-Ins, and Dives." Whenever I have a chance, I tune in; normally, it's a cool one hour trip across the country. His enthusiasm comes right through the screen as he tries out different dishes at each establishment.

This book provides a sampling of some of those establishments across the country. The format is simple: a brief description of the diner or deli or dive, a photo of the place, and one or more illustrative recipes. In a sense, using one of his own terms, this is a trip to "Flavortown." One nice touch: his recognition of key players in his crew, as they work together as a team across the country.

Some examples of the places he looks at and the recipes that he spotlights. The "Blue Moon Cafe" in Baltimore, Maryland. I am looking forward, in the near future, to a long weekend in Baltimore; it's an enjoyable visit. This time, I may choose to try out this place. He focuses on breakfast in his two cafe examination of this cafe. The recipe given is intriguing--but not for me, Cap'n Crunch French Toast. I'm not going to ever make this, but it's fun to imagine making it and tasting it. Ingredients: heavy cream, eggs, vanilla, Cap'n Crunch, sugar, bread, sugar, berries. The 5 steps in the recipe sure look doable for amateur chefs. Interesting. . . .

Then, there is "Panini Pete's," located in Fairhope, Alabama. One interesting aspect: the head cook is a classically trained European chef. One recipe: Pete's Rubbed and Almost Fried Turkey Sandwich. Focaccia bread, balsamic vinegar, olive oil, Kosher salt and pepper, Dijon mustard, fried turkey (a menu provided for that, too), roasted red pepper, baby greens, mozzarella, and garlic mayo. Oooh. Read the recipe and imagine the tasty results!

Then, there is Joe's Farm Grill in Arizona. Much of the food is grown right there. One specialty is hamburgers, with all sorts of eye popping toppings (e.g., apple-cider smoked bacon, pepperoni, roasted red peppers, and so on). But this isn't just a burger joint. Witness the recipe provided--Asian Slaw with Spicy Thai Vinaigrette. Combine the vegetables, including green and red and napa cabbage, julienned green onion, julienned red bell pepper, shredded carrots, salt and pepper, topped with spicy Thai vinaigrette. Looks yummy.

Anyhow, this is worth the price of purchase simply for the description of the diners, delis, and dumps--and seeing the building where the establishment is located. The recipes are interesting, too, although I would not even think of making many of these (some may be great tasting, but they're awfully fatty and loaded with cholesterol). If you like Guy Fieri's show, you'll enjoy this book, I think.

I have been a DDD fan from the beginning. I have seen every episode at least once, some thrice. I have wanted a book forever, and have long thought about what I wanted it to be. So maybe that is why I am disappointed so much.

I was hoping for a travel guide that I could use to seek out DDD favorites. But this guide does not cover everyplace he has been, just some of them. And it lacks a good index by state and city for the locations he does cover. You can flip thru the pages by part of the country, but it is tedious and not as easy as it could be. A national map with numbered locations would have been good too. The fact that the pictures of the people and locations are black and white keeps it from becoming exciting or make me want to visit. A black and white picture of a building sign is just a waste of book space. These places have character, and you get NONE of it in the pictures. The whole book feels boring and drab from the minute you pick it up.

The book tries to be part travel guide, part cookbook, and part show diary. IMHO, it fails at all three. It has a recipe from most of the selected locations, but no pictures of the food. That may be just as well, because black and white pictures of food would take the book to a new level of dullness. The narratives for each location are uninspired, and sound like they were written by a newly-graduated ghost writer rather than the inimitable Guy. Most of it reads more boringly than a small-town restaurant review. As a show diary, it lacks any funny stories or off-camera tidbits that might have brought some humor and interest to an otherwise exceedingly dull book.

Maybe i will feel better about this book once I make a few recipes. But I suspect that this one is going to end up on eBay or Amazon Used Books in a few weeks.

If you're uneasy about buying a cookbook because you don't want a lot of useless recipes then this is the book for you. I've only had it a week and have already made the black bean hummus (bean dip). It was really unusual but good. I plan to try the tabbouleh this weekend. The recipe's are from out of the ordinary places....dives, so the book says. The guy who went around and got all of these is a guy you've seen on the Food Network. Spiked, blond, crazy hair. The book has a little about the places he got them from but not too much info. Just enough info plus the recipe to make it an interesting read. This book is worth the bucks you'll pay for it. I'm going to buy another one for my brother for Christmas. He likes unusual things.

I don't come close to watching the national average --- six-plus hours a day --- of television. And as a veteran of restaurant kitchens, the last thing I want to see is celebrity chefs in a cook-off. But as soon as I chanced upon "Diners, Drive-Ins and Dives", I knew what I'd be doing on Monday nights at 10.

First reason: the host.

Guy Fieri has blond hair, short and spiked. He favors home-boy basketball shorts. He wears his sunglasses reversed, the better to shade the eyes on the back on his head. He drives a muscle car. And when he savors something truly delectable, his phrase of choice is "This is money."

Guy Fieri and fine dining --- no way.

Guy Fierri in a down-home joint that we might love, as much for its prices as for its cuisine --- addictive.

Second reason: the places he visits.

These aren't just any owner-run restaurants with Formica tabletops and paper napkins. The proprietors must be gifted chefs who serve up surprise and originality along with heaping portions and genuine smiles. And the more out-of-the-way, the better.

Diners, Drive-ins and Dives: An All-American Road Trip is the record of the show's first two years. It starts, appropriately, with the A1 diner in Gardiner, Maine --- it sits on stilts, and, as Guy can't resist saying, "the food is on another level, too". Think: mojito-glazed duck, Asian corn fritters, Greek flank steak roulade. In Baltimore, the Blue Moon Cafe serves Cap'n Crunch-encrusted French toast. J.T. Farnham's in South Essex, Massachusetts, dips clams in evaporated milk and a "secret mixture" before frying.

Of course it's White Manna, in Hackensack, New Jersey, that has mini-sliders to drive for. Guy chows down on Buffalo wings that are fried, then grilled, at Scully's in Miami. Tom's Bar-B-Q in Memphis can be found in an industrial park. Hillbilly Hot Dogs in Lesage, West Virginia, are sold in a shack. In Glenview, Illinois, get your Hackneyburger in a ...house.

Guy is from California, and he can't hide his preference for Western grub. Only not just the basics. He craves abalone-on-sourdough in Pescadero, taquitos in a place in San Diego I've never heard of though my brother has lived there for 25 years, and a falafel joint in San Jose.

The book features 51 places you will want to visit the next time your car cries for a road trip. There are lots of recipes (okay, too many are for pancakes, but nobody gives away the real secrets). And, in every line, you'll find a generous serving of Guy's wit, enthusiasm and food knowledge.

"Where is Flavortown?" Guy often asks. This way.

Just about every Sunday, I have Guy's TV show on in the background while I putter around the house doing chores. I just adore him....He'll dive into any dish with ambition and his face will show you whether or not he really loves it. I wouldn't want to get too close to him for fear that his spiky hair would poke an eye out, but instinctively, I think he's a pretty cool cat......

This cookbook is quite enjoyable....the back-stories are well written, funny and entertaining and the photos are exceptionally tell tale....very profound in their black and white aura. Lots of genuine smiling and laughter going on.....

I am particularly drawn to all the seafood dishes and all the side dishes like coleslaw and potato salad etc. I had never thought about putting pineapple in coleslaw but it works perfectly to add sweetness and helps to juice it up a bit. Lots of wonderful knowledge, know-how, and instruction here.

The other thing I really like about Guy, is that he is not thin....I think people who delve into the trappings of food SHOULD have chubby cheeks. It's just too hard to believe a skinny cook....

The perfect natural extension of the Food Network show. If I ever take a cross-country road trip, this is going to be my primary reference - kept right on the front seat.

In the book, Fieri hightlights over 50 of his 'discoveries' across the nation from his show. He includes a short recap, interesing facts about each place, pictures (usually of Fieri hamming it up with the staff), and interesting side-bars written in true Fieri style.

The biggest surprise bonus is you also get a recipe or two from each establishment. (Getting the recipe for Duarte's crab cioppino is, in itself, worth the price of the book!)

I'm guessing a big source of hits on the Food Network web site is to find the exact location of restaurants featured on Fieri's show. (I'm still trying to find the elusive taco truck north of San Jose. Also, is it just me, or is the Food Network web site truly one of the more difficult ones to navigate?)

Regardless, you now have the perfect reference -- descriptions, locations and recipe's included! And, as expected -- coming from Fieri -- it's all done in a very entertaining manner.

I love the TV show and could not wait to get the book. While it's a fun book, it's a bit of a disappointment in terms of being a recipe book (most of the recipes in the book are not anything I would want to try making), but it's still a very good companion piece to the TV show. Anyone looking for an actual "cookbook" might want to avoid this one, but if you're a fan of the show. Go ahead and give it a try. Three and a half stars for this one.

Fieri's book is a good companion to his TV show - there's a blurb about the drive in or diner, and then a recipe from that particular restaurant. Most of these recipes are standard diner food (for example, the peanut pie recipe is a basic pecan pie recipe that uses peanuts instead of pecans) fare, and some are a bit more interesting. Bottom line: most of the ingredients will be easily available for most home cooks, the recipes are doable and decent, but not extraordinary.

the show is great, the book sucks. cole slaw recipes and lists of ingredients without quantities. Save your money. This is the worst cook book I have purchased to date and I have hundreds. Only a one star because you can't give a -5.

I love catching this show on FoodTV as all the recipes always look simply divine (okay, except for maybe the gizzards!) - and I am jealous that none of the places are remotely near me so I was excited to see this book available! There are a ton of good recipes included, and I love the stories that go along with each restaurant/recipe. That said, I was hoping it would include ALL of the restaurants they have visited so far (the recipes I hoped for the most weren't included) - which is why I said I can't wait for the second edition! I do like that the recipes are indexed, the restaurants are indexed (it lists all places that have been visited, even if the recipes aren't included in the book), and it lists restaurants by region so it's quick and easy to find one in your area. I would highly recommend this book if you are a fan of the show!

If you're a fan of the TV show "Diners, Drive-Ins and Dives", this is the book for you. Guy Fiero gives you a great slice of American heartland food and a bit of history on some of the stops. The book is broken up restaurant with a description of the restaurant and a recipe or two of theirs. I think it's really something that the restaurants were willing to share as they did.

Basically, you've got yourself a decent cookbook of true blue dishes. They're your more blue plate special type of meals but that's what you're looking for. This is not healthy cuisine but food that sticks to your ribs. So expect to see recipes that use butter and cream, not skim and evaporated skim milk.

The only thing that I found to be a bit of a bummer was that I wanted more recipes. And I realize that this is not Guy's fault. I just found that I wanted more recipes from some of the restaurants. The recipes all sounded so good, I just wanted to have them all.

I'm a foodie, but I don't watch the food network, largely because I don't watch a lot of TV. That being said, looking at Guy Fieri's book, it's a fun look into diners' signature recipes.

Some of them are daunting, but many looking interesting enough for me to try. One word of warning, I've seen a lot of fried stuff on this menu. So, if you're looking into comfort food, and not health food, look no further.

But then, just as I'm ready to trash that, I see yummy things like Asian Slaw with Spicy Thai Vinaigrette, Ahi Burger and Tabbouleh. So, it has something for everyone.

And if you'd rather have someone cook these dishes, the addresses of the diners are right there. Pretty cool.

I was excited to order "Diners, Drive Ins and Dives" and wasn't disappointed. It is a great book, clearly laid out with good behind the scenes info. I've been through the book about three times and finally decided to make the Blue Ribbon Cinnamon Rolls pg. 200. They were delicious! Though I did have a little guilt about the caloric intake involved, but that is diner food. I would of given it 5 starts except there were recipes for three kinds of coleslaw and two kinds of potato salads and the pictures weren't in color. Even with those minor complaints it is a great book. Anyone who is a fan of the show will love it.

I like Guy Fieri...if this doesn't make you hungry not much will. Funneled from his TV show of the same name into book format, this is a fun and mouth watering read. Of course not many of us will be able to travel around the USA and stop at all these places, but...if you are out of town occasionally this could add to your trip! I love the TV show and the book is great with many stops at regional and local favorites. A lot of good recipes..ranging from home style meals to Chinese-Mex quisine. I am hitting the kitchen right now, I can't stand it any longer!!

Guy Fieri was the first winner of the "Next Food Network Star" andhe is no flash in the pan. His tv show is entertaining. But how does the book stack up?
Very well. Mr Fieri visits (and revisits) over 50 "diners, drive-ins and dives" with a signature recipe from each location. The recipes are as diverse as "Cap'n Crunch French Toast" from the Blue Moon Cafe' in Baltimore, Maryland to a falafel from the Original Falafel's Drive-In in San Jose', California. The restaurant descriptions make you want to hop in the car and check them out.
I would recommend this book to anyone who wanted to try any sort of new recipe, as the book includes a diverse group of recipes. I would also recommend it to anyone who is a fan of Mr Fieri (and who isn't?). Finally, if you're planning a road trip, this is the book for you. You can stay away from the chain restaurants and try something unique to the area you're visiting. Or you might find a homegrown delight in your own backyard. This book is great fun to read.

AWESOME collection of eateries, with secret menu favorite recipes.
This is a very well organized book, er, cookbook. Guy takes you on a tour of the USA in print, and whisks you away behind the scenes at (mostly) "mom and pop" shop eateries.
I'm not a fan of so called junk food, but jumped at the chance to get regional cuisine recipes from all parts of the United States. If I can not travel, my tastebuds sure can!
Now, some of the recipes don't sound appetizing at first, but I've tried a few (I'll not be a spoiler) but every single recipe turned out perfect, and my tastebuds were thankful for a refreshing change. I tend to cook the same things over and over. But, got brave with this book. Er, cookbook.
OK, it is a BOOK, a travel book, that takes your tastebuds on a culinary excusion.
It is very well organized, like a well planned tour.
Guy takes you to roadside restaurants, "touring" from the Northeast and Mid-Atlantic, to the South, then Midwest, then West and Southwest. At each stop along the tour, a specific restaurant is featured, giving a brief history or juicy tidbit or two about the restaurant. What follows each brief story is a unique recipe from that particular eatery. And they are NOT what you will be expecting. I'd like to give some examples without spoiling the book. Lets just say, Capt. Crunch isn't just a cereal in Flavortown!
TWO THUMBS UP, and stick a thumb out to hitch a ride along with Guy.

I was quite interested to have a look at this book, mainly because - will wonders never cease - my husband loves the television show. The book is like the show - goes down easy - great home style recipes in a great little accompaniment to the show! If you like the show - you'll love the book - and if you don't know anything about the show, but you like simple great food - you will still love the book! I highly recommend this little book!

My folks swear by this show, and while visiting them, I've seen probably 10 or so of Guy's programs, and the food never disappoints to make me drool, at least the way it looks: gorgeous, greasy, loaded, and REAL. The stuff is homemade heaven, not that junk some sad restaurants buy in bulk ("gourmet crab cakes" indeed). Some of the food may give you a coronary, but you'll be grinning all the way to the grave.

The book covers 60 out of the 122 places visited nationwide in the series so far (as of when the book was written); most of them have a recipe to go along with Guy's review of the place. There are some great recipes in here, especially for those young'uns who sadly never ate anywhere other than a fast food joint and who never learned to cook. Besides the exotic signature recipes from these places mentioned in the other reviews here, you can learn some sure-fired ways to make those American classics we all used to eat around the kitchen table in the 50s-70s but let Mom do all the cooking so we never really learned-- like Three-Cheese Macaroni and Cheese with those crumbs baked on top (p. 45), Mom's Meatloaf (p. 128), Potato Salad (p. 132 and p. 220), Buttermilk Pancakes (p. 144), Blue-Ribbon Cinnamon Rolls (p. 200), Roasted Pork Butt with Gravy (p. 232) and so much more. I like the list at the end of ALL the restaurants the show has visited, not just the ones in the book, and most have websites (and SOME will actually send you their food youbetcha).

The only thing I didn't care for, the only reason I rated the book four stars instead of five, is because all the photos of the food are in black and white!! AGGH! I know there is expense involved in color printing, but you gotta see this gorgeous stuff in mouthwatering color, or it is just WRONG! You can't print a book about the paintings of the Impressionists in black and white either! C'mon Guy...food photos must be in color!

That review title is of course said in Guy's big, booming voice.

I have been a fan of Guy Fieri's since he was on The Next Food Network Star. I have seen all his shows, and in particular, am a fan of Diners, Drive-ins and Dives. So when I saw this book I grabbed it right up. Now, let me say Rachael Ray (who I also really like) did a book like this a few years ago, The Best Eats in Town on $40 a Day, and while I liked the info on each of the restaurants and cities she visited, I wanted the recipes she raved about! Not being able to visit all the places she mentioned I wanted to be able to at least try the food, but her book had very few recipes, so I was hoping Guy's book wouldn't follow the same format.

I was not disappointed! The book is broken down into geographic regions, and then they places are in alphabetical order by state. Each Diner, Drive-in or Dive has funny commentary by Guy, and then is followed by a few recipes that the owner shared with him. I really like that. The anecdotes are amusing, and offer just enough to highlight the restuarant. Addresses, phone numbers, (and if there is one) websites are given for each restaurant. Following the information are a few recipes, and most of them look awesome!

Though I have only tried The Chunky, Monkey Pancakes (courtesty of Dot's Back Inn in Richmond, VA) I have all the ingredients in place to try a few others-Coconut Cream Pie (Pizza Palace in Tennessee), Steak Tacos (Squeeze Inn in California) and Mom's Meatloaf (Charity Boyd of South Side Soda Shop and Diner in Indiana) to be specific.

With five kids, I don't have the time, energy or money to visit all the places Guy highlights on his show, but with this book I can get a taste of the places he visits.

Drawn to Guy Fieri like a moth to a flame, I diligently and reverently watch his show every chance I can get. The thought of owning his cookbook was almost too much for my happy heart to bear. Okay. That was over the top. However, Diners, Drive-ins and Divers: An American Road Trip with Recipes is not. It is a great cooking companion that lists recipes from all parts of Guy Fieri's American travels. With humor, fiestiness, and just plain old easy to read text, the cookbook is easy to understand.

I decided that I needed to try at least two recipes and I did so. I used the BBQ dry rub on chicken and it turned out pretty tasty as did the Captain Crunch french toast. I am still full from those and I ate them last weekend!

This is a great cookbook to have. Guy's voice is predominant and I can envision him jumping around the kitchen with every recipe.

Natalie S. for Amazon Vine

Being a devoted fan of DD&D I was so excited to see this book listed. I read it from cover to cover upon opening the package. Guy's travels actually spawned a road trip that I took 3 of my Grandkids on...AND the place is listed in this book...Hillbilly Hotdog. It was such an eclectic place when I saw it on TV I knew it would be a fun adventure for the kids. It did not disappoint! My Grandson and I shared a "Homewrecker" and still could not finish it! All of the places listed in this book is a must see if in the area or in my case worth an overnight trip to visit. He seems to chooses places that are interesting AND tasty. The perk of this book is that some of the more "favorite recipes from the different establishments are listed. I have already picked several more from the book as an adventure road trip! Fun reading and visitng the places supports the slogan MADE IN AMERICA!

Diners, Drive-ins and Dives is one of my favorite shows on Food Network. I love it because the show actually features places I would go to and food I would want to eat (instead of fancy, tiny portions of frou frou stuff). Also Guy Fieri is a good host, not annoying like some on that network.

Reading this book is pretty much like watching the show. There's a description and history of the place that Guy visits, some pictures, and then recipes based on the food that is served there. I recognize a lot of these places from the show such as The Rivershack Tavern in LA but alas they didn't spotlight on the turtle soup recipe. Most of the recipes look easy although I can't vouch if they taste exactly like they do at the restaurants. Even if you don't make the food, the readings on each place are informative and fun to read and could make a book on their own. You get very hungry just by reading about the places.

Only negatives was I wish was that book was in color. It would be a lot more appealing to see the places and the food the way they were meant to be. I also would have liked a bigger book to spotlight all the places that Guy has been to. The list in the back is such a teaser, but it does give information so you can check out the places yourself.

All in all, if you're a fan of the show then you're going to love this book. Now you can attempt to make what you've seen on TV. Hope there'll be a second volume coming out!

I like to watch restaurant road-trips on tv, but for a book I either want some unusual recipe ideas OR where to find interesting eateries in a particular area. This book is too scattershot for the latter and not secret-recipe-y enough for the former.

If you're not familiar with Guy Fieri, whose bleached spiky hair and blonde goatee are seen on a variety of Food Network programs, he's a kind of hipster hotelier with an interest in funky dining. This trade paperback features 68 recipes from 60 good-but-unpretentious eateries coast-to-coast. It's all comfort food; pancakes, specialty burgers and sandwiches, fried chicken, potato salad, mac-and-cheese, coconut-cream pie.

The writing here is a good represention of Fieri's breezy style, and manages to convey something of the feel of the unique little eateries he visits, but being essentially one-page descriptions of a dozen places per region coast-to coast, for me it's just not enough. There seem to me to be a lot of this road-trip-with-recipes kind of book out there, and all the recipes in this book seem pretty standard - there's little in here that either gives a feel for a particular establishment, or even that's really unique in and of itself.

And one book I will take on my next road trip - although why CaveMan Chicken is not in here......

Guy Fieri from the Food Channel takes the reader on a tour of his favorite Diners Drive-Ins and Dives around the country. The book is broken up into regional sections - Northeast and Mid-Atlantic, South, Midwest and West & Southwest. Each place gets a two page bit with pictures describing the restaurant, its history, owners and their specialty to fame. There's also a box on a sidebar called "Track it Down" with full business name, address, phone numbers and website (if available). Also included are recipes from many of the featured restaurants, and most look quite simple with minimal fuss and ingredients. Whilst I'm not much for spending time in the kitchen a few of these are putting me in the mood -- Cap'n Crunch French Toast, BBB Mac and Cheese, Chorizo Garbage Plate, a potato chip "In"crusted Dolphin (mahi mahi) sandwich and more.

The book is paperback 7" x 9" (should slip easily into your luggage), and the photos are all black and white and not on glossy paper. At the back of the book is a recipe index by type (breakfast, starters, dinner, etc.) along with a List of restaurants. I've not perused others roadside dining books to draw a comparison to, but I've found it quite entertaining perusing the recipes, as have my coworkers -- definitely a good conversation piece. Four stars.

What is it not to like about Guy Fieri? I love his show (Diner, Drive-ins & Dives) as he showcases the mom and pop diners across America. The storybook fashion and presentation of recipes is unique but the recipes are not so unusual. There are over 60 recipes from nearly 60 eateries all arranged according to region. The reader can use the book as a road map for good eats by using the "Track It Down" listing which provides the address, phone number and website. There are tidbits of history, photos of the locations & people, information about the cast and crew of the show and a list of all restaurants featured on the show. This would be a great tool to use on your next vacation - that way you can eat at some of the out of the way diners.

If you have ever watched the Food Network, you are familiar with Guy Fiere and his his colorful and enthusiastic cooking shows. In Diners, Drive-ins & Dives, an all-American road trip...with recipes! you will find the very best recipes for all-American, hearty food from all over the country! This book is a gold mine of recipes from the Northeast and Mid-atlantic, to the South, to the Midwest and the West and Southwest, you get everything here! Each great recipe gives a little history on the diner, dive or drive-in that Guy visited and he shares with us, some great food dishes made with love and care from small mom & pop restaurants he visited on his travels. You can try to re-create the dishes at home or stop by the restaurant yourself if you are in the area! A great book not only for people who like to cook, but for anyone traveling that wants to eat awesome food, or who is interested in this history.

Guy Fieri had fun, I only wish I could have been with him. I love good food, great food, and sometimes even crummy food, as the atmosphere can make up a lot for not so great food. This is a book is full of atmosphere and good food. The pages are half filled with stories and half filled with recipes.
I'm not quite sure how the places were picked, the intro is not clear, but I have to guess the TV show audiences suggested their favorites. The recipes and places are all over the country, LOTS of California and Northeast though. The food is mostly simple, consistent with what you can get at a diner. Some too simple, such as a whole page devoted to a root beer float; "take root beer add good ice cream". Some quite elaborate as "Duarte's Crab Cioppino", it has 20 ingredients, but fortunately simple cooking instructions. You will definitively find some items you have to try, the descriptions and names are that intriguing; "American Chop Suey", "Lobster Quesadillas", "Pork and Sweet potato Empanadas (warning 27 ingredients)". There are lots of burger recipes, some special only for how thick the onion is to be sliced, others for what flavored salt to use. Some things like fried pickles, you may have heard of but were never successful at getting right. There is a secret ingredient that I would have never thought of. There are lots of pictures, Fieri looks like he can have fun in any situation. Just exactly where was that octopus supposed to fit? I wish more than just the cover were in color.
Don't be disappointed if what you cook exactly per the recipes will not turn out as described. These are mostly simple foods cooked with love, by caring people in a place called the Flavor Zone. Tough act to follow.
In summary, and ultimately though, this book succeeds best and most not as a cook book, but as a trip down memory lane; for Guy, for the reader who may have visited the specific places, and for the restaurant owners who get to recall the history of their establishments. So "Bon apetit", and "Thanks for the memories"