Uh-oh, it looks like your Internet Explorer is out of date.

For a better shopping experience, please upgrade now.

Diners, Drive-Ins and Dives: An All-American Road Trip ... with Recipes!

Diners, Drive-Ins and Dives: An All-American Road Trip ... with Recipes!

3.5 160
by Guy Fieri, Ann Volkwein

See All Formats & Editions

Food Network star Guy Fieri takes you on a tour of America's most colorful diners, drive-ins, and dives in this tie-in to his enormously popular television show, complete with recipes, photos, and memorabilia.

Packed with Guy's iconic personality, Diners, Drive-ins and Dives follows his hot-rod trips around the country,


Food Network star Guy Fieri takes you on a tour of America's most colorful diners, drive-ins, and dives in this tie-in to his enormously popular television show, complete with recipes, photos, and memorabilia.

Packed with Guy's iconic personality, Diners, Drive-ins and Dives follows his hot-rod trips around the country, mapping out the best places most of us have never heard of. From digging in at legendary burger joint the Squeeze Inn in Sacramento, California, baking Peanut Pie from Virginia Diner in Wakefield, Virginia, or kicking back with Pete's "Rubbed and Almost Fried" Turkey Sandwich from Panini Pete's in Fairhope, Alabama, Guy showcases the amazing personalities, fascinating stories, and outrageously good food offered by these American treasures.

Editorial Reviews

No Source
Publishers Weekly
The iron-stomached Fieri, restaurant owner and Food Network personality, has probably choked down more burgers, bacon, pancakes, hash browns and fried eggs than any person should have to, and this dense, photo-packed retrospective allows viewers to replicate many of his favorite restaurants' recipes at home. Like the show, Fieri takes diners on a tour of the country's best local eateries, like Kansas City favorite YJ's Snack Bar, which uses two electric burners and a sidewalk grill to crank out exotic fare from around the world; James Beard Award-winning Al's Breakfast in Minneapolis; and all culinary points in between. The book contains a fair number of predictable classics like coconut cream pie, macaroni and cheese, meatloaf and burgers (including one that's dipped in batter and deep-fried), but has an equal number of interesting riffs such as Cap'n Crunch French Toast, Nut N' Honey Pancakes, Pork and Sweet Potato Empanadas and Chicken Fried Lamb Chops. Viewers' requests are also featured, including the Red Arrow Diner's American Chop Suey. Rounded out with plenty of behind-the-scenes anecdotes and local color, this tour of off-the-beaten-path establishments has enough regional entries to keep culinary road-trippers busy (and full) for many, many miles.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Library Journal

Fieri, co-owner of several restaurants in Santa Rosa and Sacramento, CA, was the winner of the second season of The Next Food Network Star. He's now host of Diners, Drive-Ins, and Dives, and his first book, with food writer Volkwein, is a spin-off from the series. Fieri has an exuberant personality, and his search for "Flavortown" led him to 60 diners, mom-and-pop cafés, and other casual dining spots across the country. He provides an introduction to each place (often with a "Guy Aside," an anecdote about filming the series), along with at least one recipe; there are also black-and-white photographs of each spot, often of the kitchens in action. Sure to be popular, this cookbook/travelog is a good companion to Jane and Michael Stern's RoadFood books. For most collections.

—Judith Sutton

Product Details

HarperCollins Publishers
Publication date:
Sales rank:
Product dimensions:
7.20(w) x 9.10(h) x 0.90(d)

Read an Excerpt

Diners, Drive-ins and Dives
An All-American Road Trip . . . with Recipes!

Mike's Maine Crab Cakes

Make 16 (3-ounce) crab cakes

Adapted from a recipe from A1 Diner: Real food, Recipes, and Recollections by Sarah Rolph, Tilbury House Publishers, 2006

These are loaded with crab, and even in a state that is famous for this dish, people come to Gardiner to track them down.


1½ pounds fresh crabmeat, picked over for shells
1½ cups fresh corn (or frozen corn, thawed)
¾ cup diced red bell pepper
¾ cup chopped celery
¾ cup finely chopped yellow onion
1½ cups mayonnaise
¾ teaspoon dry mustard
¾ teaspoon salt
½ teaspoon freshly ground black pepper
1 large egg, lightly beaten
2½ cups saltine cracker crumbs, divided
2 tablespoons unsalted butter, plus more as needed


1. Mix the crabmeat, corn, bell pepper, celery, onion, mayonnaise, and mustard in a medium bowl. Season with the salt and pepper. Gently fold in the beaten egg and 1½ cups of the cracker crumbs, taking care not to overwork the mixture.

2. Place the remaining 1 cup crumbs on a plate or in a shallow dish.

3. Form the crab mixture into 3-ounce patties, about 3 inches in diameter. Coat the cakes with the cracker crumbs, on both sides, by placing each cake in the dish of crumbs and pressing gently.

4. Heat a large skillet over ­medium-high heat, add the butter, and cook the crab cakes until golden brown, about 6 minutes per side. Serve.

Cap'n Crunch French Toast

Serves 4 to 5

Adapted from a recipe courtesy of Blue Moon Café

I know it's tough, but try not to eat all the cereal beforehand.


¾ cup heavy cream
3 large eggs, lightly beaten
2 tablespoons sugar
1 teaspoon pure vanilla extract
3 cups Cap'n Crunch cereal
8 to 10 slices bread, such as Texas toast or French bread
Butter for cooking


1 cup heavy cream
2 tablespoons confectioners' sugar
1 teaspoon pure vanilla extract
2 cups assorted fresh seasonal berries


1. Mix the cream, eggs, sugar, and vanilla in a large bowl and whisk until combined.

2. Put the cereal in a storage bag and use a rolling pin to crush cereal until it resembles cracker meal. Transfer the cereal to a shallow dish.

3. Dip a couple slices of the bread into the cream mixture until soft but not completely soaked. Let excess liquid drip from the bread, then press into the cereal crumbs to coat evenly. Place on a sheet pan and repeat with the remaining slices.

4. Heat a large skillet or griddle over medium heat, add butter as needed, and cook the bread until caramelized on both sides, about 6 to 8 minutes total.

5. For the whipped cream topping: Beat the cream, confectioners' sugar, and vanilla in a large bowl with a hand mixer to soft peaks. Dollop on top of the French toast and serve with the berries.

Diners, Drive-ins and Dives
An All-American Road Trip . . . with Recipes!
. Copyright © by Guy Fieri. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.


Meet the Author

Guy Fieri is the culinary rock star of Food Network, hosting the top-rated Diners, Drive-Ins and Dives, Guy's Grocery Games, Guy's Big Bite, and Rachael vs. Guy Celebrity Cook-Off. His four books—Diners, Drive-Ins and Dives; More Diners, Drive-Ins and Dives; Diners, Drive-Ins, and Dives: The Funky Finds in Flavortown; and Guy Fieri Food—were major New York Times bestsellers. Guy is the co-owner of Johnny Garlic's California Pasta Grill, Tex Wasabi's, Guy's American Kitchen and Bar, Guy's Burger Joint, and GFOC (Guy Fieri on Campus). He lives in Northern California with his wife, Lori, and their two boys, Hunter and Ryder.

Ann Volkwein is a food and lifestyle writer based in New York City and Austin, Texas, who also collaborated with Guy on his four previous books.

Customer Reviews

Average Review:

Post to your social network


Most Helpful Customer Reviews

See all customer reviews

Diners, Drive-Ins and Dives 3.5 out of 5 based on 0 ratings. 160 reviews.
KindergartenTeacher66 More than 1 year ago
I love the show on Food Network and now have the book! Guy Fieri's passion for good food, leads him many times off the beaten path to find the best home-cooking. A wonderful collection of culinary delight!
AmyMichigan More than 1 year ago
I bought this book as a gift, but had to check it out for myself first. There are tons of wonderful recipes based on the recipes made on the show. It includes the recipe, the location of the restaurant that created the recipe, along with some wimsical stories and interesting information. My dad (the receiver of the gift) likes the recipes, but is planning on using the book as a guide for a road trip he wants to take around the U.S. He is going to stop at many of the locations and try the dishes out for himself! Very fun book and worth the price.
SKY28 More than 1 year ago
Anonymous More than 1 year ago
Love to watch Guy Fieri's show so when I saw his book I had to buy it. Book is filled with great recipes from his many visits to the local restaurants that prepare the best of the best. I would have liked to see some colored illustrations though. Overall I love the book and intend to buy his next book as soon as it is available. I also plan to buy another copy for my sister as an X-Mas gift, I know she'll love it too, she's also a fan.
RN-Lori More than 1 year ago
I went to Joe's Farm Grill, Guy is right on the mark. Food is excellent.
SS15 More than 1 year ago
love the book, love the show; recommendations are right on;
Anonymous More than 1 year ago
Guy's book is as entertaining as his show! The book is arranged by state, so that you can look-up the food you like by it's regional specialty. Every recipe and restaurant includes Guy's personal notes and anecdotes about his experience with the place, the food and the people. This book is great for those times when you want to serve-up a truly original and good-tasting dish to your family and friends.
Chelem6 More than 1 year ago
We travel alot and bought the book because we like to try the D,D & D and $40 a day resteraunts, this was awesome instead of looking them up on the Food Network site. The recipes are easy to follow and there's alittle from each place he visits, I'm ready for the next season!
Anonymous More than 1 year ago
We will take this book when we travel so that we have an idea of restaurants with comfort food at a good price. We enjoy Guy Fieri's TV show and this book expands on the show.
purple59 More than 1 year ago
Great book has alot of good recipies in and some humor to go along with it. If you like the show this is a good book to get.
scooter88 More than 1 year ago
i simply love it. guy fieri is funny recipes work and back ground articles are funny
DIVACHICK More than 1 year ago
WarrenRouse More than 1 year ago
I have only one complaint. The author "leads" the reader on by building up a particular recipe. Then, he offers the ingredients of another menu item. Now, I understand that some recipes are "secret." But, don't lead me on about how good it is, and then, unable to provide the recipe, give me another. What a letdown! Build the story around the recipe you CAN give us, not on the one you can't. Otherwise, good book.
1georgiegirl More than 1 year ago
I would love to take this book and have it expanded to include more states. Because I live in Colorado, and not one spot was mentioned. I may have over looked it...but anyway..I think it would be great fun to take a road trip using this book and 1000 places to visit before I die.
Dave53DM More than 1 year ago
I just went through the Diners, Drive-ins, and Dives book, given to me as a gift, for recipes I might make (and which I didn’t already have). I was quite disappointed. There were only a few dishes I would want to make or eat. So, what happened to all those other good dishes we saw on DDD? (Note: one can bookmark a DDD recipe website.) Face it, if we want to know about the restaurants, we can watch DDD. And it’s clear that Fieri didn’t get the okay from the chefs for all the best dishes (he admitted this; and it makes sense)—so he either offered a generic recipe or the recipe for a dish that wasn’t even featured! Why do I know that it was a generic recipe? The first recipe I tested I compared to one I got from another source. It was identical. I used to like the guy. Then he came out with “Guy’s Grocery Games,” to compete with the popular challenge shows. Puhleez. But this “Best Seller” is to me an obvious attempt to milk every penny he can from the large TV food-oriented consumer.
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
My name is Zachary.
Anonymous More than 1 year ago
Hhuegrgwuhcryhfbggduutwjsgdydhdhvzhd fhdj fhe hcjfbf fvdwd
Anonymous More than 1 year ago
PeteyPB More than 1 year ago
I was looking for more recipes, pictures of the food, pictures of the cooks, and pictures of the scenery where he traveled -- all in color! I thought that since the book's contents were not in color, that the cover should not have been in color. The recipes were for the most part not to my taste, either, but I should have known that from the title. PeteyPB
Anonymous More than 1 year ago
I love it my family takes a lot of day road trips so if we want to go to dinner we just pick a place from the book thats closest to the place we are. It works great for my family.
carla97420 More than 1 year ago
I have both books and his cookbook and enjoy them all!!! I was hoping there would be another Diners, Drive-ins, dives for 2010. Still waiting. Come on Guy don't let us down. Carla
salsgal71 More than 1 year ago
My husband & I love to try new places to eat.. and we are looking forward to planning our next trip around the eateries listed in this book! Fun!
Anonymous More than 1 year ago