Roadfood and Goodfood

Résumé du livre

"When we set out to write 'Roadfood', our goal was to find honest and inexpensive meals near the highway. By the second edition, the book had begun to zero in on unique regional foods. Often these local specialties were far from the highway and more expensive than the 'Roadfood' limit of $5 per meal would allow. So we wrote 'Goodfood', a guide without limitations of cost or geography. Shortly after 'Goodfood' was published, our files began to bulge with readers' tips, and we have spent the last three years discovering new restaurants, revisiting old favorites, updating 'Roadfood' and 'Goodfood' to produce what we intend to be the ultimate guide for adventurous eaters. Eight years ago, some people questioned who would want a guide to restaurants that serve American food. Now American food is hot : upscale, downscale, all over the map. This book is a guide to all the restaurants we know that offer an authentic taste of America."--