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

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

by Guy Fieri, Ann Volkwein


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Product Details

ISBN-13: 9780061724886
Publisher: HarperCollins Publishers
Publication date: 10/28/2008
Series: Diners, Drive-ins, and Dives
Pages: 256
Sales rank: 114,164
Product dimensions: 7.20(w) x 9.10(h) x 0.90(d)

About 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.

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.

Customer Reviews

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Diners, Drive-Ins and Dives 3.5 out of 5 based on 0 ratings. 165 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.
bruce_krafft on LibraryThing 8 months ago
This book worth the price of purchase simply for the description of the diners, drive-ins, and dives. Yes, I really would have liked more recipes, and I really would have liked a couple of pages on every one of the places that were on the show even if they didn¿t get a recipes from them, but it did come with the Cap¿n Crunch French Toast recipe and it does have Al¿s Diner (which is just down the street from where I work) and Psycho Susie¿s, which is close to home. My siblings have been telling me about this place called Chino Bandido for years and here it is!We just LOVE Guy Fieri, he has great energy and isn¿t afraid of taking a big bite and getting food al over. And it looks like he is having fun!
etxgardener on LibraryThing 8 months ago
I love this guy's show on the Food Network. He finds little, independently owned eateries across the country and revels in the food these places are serving. Don't look for vegan health food here. We're talking about peanut pir, "Rubbed & Almost Fried" turkey sanwich and "The Chorizo Garbage Plate" here. If this book doesn't make you want to jump into your car, hit the road & start eating, nothing will.
Karlstar on LibraryThing 8 months ago
Not a great cookbook, since the recipes are designed for large quantities (mostly) from restaurants, and are sometimes incomplete, but its a great companion to the show, and a tribute to small, independent American restaurants.
buildalife on LibraryThing 8 months ago
If you buy this for recipes, you'll likely be disappointed. However, it is a wonderful read and great background if you are a fan of the show. I now have a list of places to target and I'm ready to jump in the car and go!
Anonymous More than 1 year ago
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.
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