I have an edition which was published 1984 by Alfreed A Knopf. Now i see that there is a revised edition abd Ill have to get another!
I first ran into yhis book one saturday in 90. By Sunday evening, I Had read the entire thing, been back to the bookstore just before it closed to get another copy as a gift for my mother. I have never read a cookbook that I have so thouroughly enjoyed just Reading! Not to mention the recipies contained in it. The style of wriring is delightful, imagine listening to you favorite "Elder Relatives" talking about the way things were cooked, and WHY they were cooked. It is as much a history of cooking and cooking styles, as a cookcoook.
My favorite sections are Nursery Food, and Victory Dinner and Mothers Sunday Dinner. Wherever you go, in within this book you will find many gems; like how the rationing system chaned eating and menues in WW II. Or the 3 pages on how to properly prepare toast! 
Youll love the wit and research that have gone into this book! You cant go wrong with this one! .. Now im off to get copy #3 (just in case!) 
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<a href="http://www.accounting-central.com">accounting-central.com</a><br>
Only Jane and Michael Stern could have written this hilarious historic cookbook. They combed archives and libraries and found quintessential recipies reflecting American domestic cooking, dating from approximately the 1930s to the early 1970s.
Where else could you find a book that includes a recipie for Creamed Chipped Beef on Toast for 100 (from the World War II chapter,) horrifying things to do with bananas (from the nursery foods chapter), and the hilarious high point--the Luau in Your Living Room circa 1957. I wont ruin this for you other than to inform you that it involves cabbage, vienna sausages, toothpicks and a can of sterno.

Ive made a few recipies from the book and theyve all turned out great. So, not only is it a hoot, you can find recipies for real down home American cooking. 

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<a href="http://www.tools-shop.com">tools</a>
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For a book on travel, it seems that the index would be from the viewpoint of (in this order) State; City, Restaurant. In this book if you are in Podunk, Somewhere you cant find it in the index unless you know the name of the restaurant.
More "out-of-city" locations would have been preferable. 

In the text, list the State, City and restaurant with maybe one or two lines of description with a rating code.

Sorry, I wast impressed and am returning the book. 

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<a href="http://www.bestmusicbuy.com">bestmusicbuy.com</a><br>
There are only 10 to 12 restaurants per state, but the ones that are listed are great. If you are driving across the U.S. and would choose your route based on great food, as much as sightseeing, then this is the perfect book for you. If you rarely get outside of your home state, then this book will be a disappointment for you. 

Hopefully, one day Jane and Michael Stern will have enough reviews to publish several big thick books covering different regional areas in the United States, where they will have 50 to 60 restaurants per state. 

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<a href="http://www.earth-religions.com">earth-religions.com</a><br>
The best parts are the "sidebars", short articles on things like different styles of clam chowder and lists of good steak houses or pie spots that you might want to copy down for quick reference if you travel a lot. However, the restaurant listings are far too incomplete to really use this as a comprehensive source of advice for long road trips. Even "500+" listings have to get spread pretty thin over a country as large as the good old USA! And be warned, this is a meat eaters book that lists LOTS of steak houses, hot dog stands, hamburger joints and bar-b-q spots.
There is an average of about 10-12 places listed for each state, with no apparent relationship between the size of the state and the number of restaurants listed: Maine gets 20 listings (surprise, therere a lot of lobster shacks along the coast up there!) while New York gets just 19, and our largest state, California, only gets 26 (of which 70% are in SF, LA and San Diego).

Western states are particularly sparsely covered. There are only 7 tips for Colorado, but the Sterns guide us to 16 culinary Meccas in Alabama. The Sterns cant find even one place to list in Phoenix (admittedly not a great restaurant city, although I managed to find a few good spots the last time I was there). "Oh well, Mildred, theres nothin here, well just have to drive a few hundred more miles to LA before we can eat."

Based on the authors selection of restaurants for the area of the country where I live, Seattle, I concluded that the Sterns have no more insight into the identities of good local restaurants than you can find in a typical travel guide. My experience is that most conventional city and regional guidebooks list at least as many worthwhile places as the Sterns and they are usually written by locals who really do know some of good spots. For metro areas Ive had good results with the Zagat surveys. 

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<a href="http://www.econbooks.com">econbooks.com</a><br>
Although there are recipes in this book, it is much more than a cookbook. It is an interesting and entertaining look at Americas eateries. Each entry contains a short history or background on the establishment, its food, and the people who work there and eat there, followed by a recipe or two. 
Anyone who travels and has eaten "roadfood" (or just dreams of it!) will enjoy this well-written book. And for those of us who will never get to visit even a small percentage of the eateries examined, it is a wonderful glimse at these businesses and the people who love working at them and eating at them.

Another reviewer stated that some of the places listed are no longer in business. With a book of this nature, thats inevitable. So many small, family-owned businesses are closing up fast. Im just glad that the Sterns were able to document their existence for us enjoy, if only from the comfort of our easy chairs. I put this book on my list of must-haves and look forward to reading other books by the Sterns. 

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<a href="http://www.engineeringknowledge.com">engineeringknowledge.com</a><br>
Some of Americas most unique and talented cooks serve in humble roadside cafes and friendly neighborhood eateries. Jane and Michael Stern have gone "on the road" to encounter and retrieve outstanding recipes from the culinary heartland of American "blue plate specials" and showcased them in Blue Plate Specials and Blue Ribbon Chefs: The Heart And Soul Of Americas Great Roadside Restaurants. As much fun to browse through as it is to cook from, this compendium of roadside cafe introductions and wonderful dishes ranges from Every-Friday Haddock Chowder; Beckys Whoopsie-Pie Cake with Poor-Mans Icing; and Enrico Biscottis Almond Macaroos; to Tennessee Cornbread; Horseradish Pickles; and Mrs. Rowes Summer Squash Casserole. Blue Plate Specials and Blue Ribbon Chefs is a wonderful addition to any personal or professional cookbook collection. 
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<a href="http://www.health-books-web.com">health-books-web.com</a><br>
Had to counter the only other review on this book. Also a big fan of the Sterns, didnt think of this as "rehashed" from earlier Sterns material, but rather, a celebration of all the great places theyve discovered in their years of searching out the off-the-beaten-path shrines to American food. I loved this book--it reads like a National Geographic special on home cooking! To me, anyone who can get you excited about the thought of trying fried chicken from the Bon Ton Mini Mart must be doing something right--theyve got my attention! 
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<a href="http://www.historyamericas.com">historyamericas.com</a><br>
Hunger is never a simple matter in the South and unlike other road food books, this one is not only concerned with whats on the plate, but also with the how and why and by-whose-grace it got there. Yes, youll find out what you need to know about (and where to get a great taste of) Kentucky beer cheese, Big Bob Gibson coconut pie and great barbecue in Birmingham. But youll also meet the people who make and eat this food, and learn the history -- some bitter, some sweet -- that lies enticingly behind it. The ability to notice and relate social/political/spirtual undercurrents behing the food of the South is what makes John T. Edge and Southern Belly such great companions both for the road or simply dreaming about it. 
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<a href="http://www.homegardenreviews.com">homegardenreviews.com</a><br>
Legends of Texas is a wonderful little journey through the history of Texas Barbecue. Filled with anecdotes and recipes from several of Texas most famous pitmasters, this book is quite an enjoyable and informative read. Many of the recipes actually look interesting enough to try. Some of these recipes wont likely be found in many other books, for example, barbacoa (cow head) or lengua (tongue), either because of the difficulty in obtaining the ingredients or because of their potential to nauseate the uninitiated in the ways of true Q. But these are the ones that I find most intriguing, and are the ones that I am most eager to try. While the stories are amusing, and the photos really help bring them to life, the recipes are definitely not for the novice. There are many conflicting methods and theories contained inside the book, and I believe that is intentional. Robb Walsh is not trying to pull one over on you, he is simply trying to be an objective writer and present all the possibilities so that the reader can make his/her own informed choices. For example, some pitmasters swear by wrapping a brisket in foil for the last few hours, while others claim it turns the brisket into an unappetizing mush (I fall into the latter camp). Someone who is just learning the fine art of Q could very easily become confused and discouraged by the wealth of conflicting information. I would advise learning at least the basics of Q before taking anything in this book to heart. You should have a firm grasp of how the Q process works, and know how you like your own Q first. Then this book will give you new ideas...you can simply discard any information that conflicts with your own personal experiences and go from there. 
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<a href="http://www.medicine-book.com">medicine-book.com</a><br>
I grew up in S. Texas and BBQ was as much a part of the fabric of life as Tex-Mex food. In all those years of eating brisket off the butcher paper at Joe Cottens in Robstown, I never appreciated how they did it. Now I do. The simple recipes in the Legends book are not surprising (BBQ is basic stuff) but the descriptions about the various techniques, processes and variations demonstrates where the art really is. 
Ive "done et" at several of the joints mentioned in this book (Coopers in Llano is "killer")and many more like them on the city squares in small towns across the state and at the road side stands. It is interesting to me as a transplanted Texican to know how the differences in BBQ flavor and texture come to be. It has certainly given me some additional pointers to try on my next BBQ adventure. 

The book is great for the cooking techniques, tips, and recipes alone. If you like Texas lore its also great - I finally know why the tradition of serving BBQ on butcher paper exists. 

One final thing - Anyone can cook good BBQ - I have even found some up here in Mid Atlantic - but dont go looking for anything close to BBQ in Oregon. They dont know lengua from a latke. 
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<a href="http://www.political-sciences.com">political-sciences.com</a><br>
This is a good book. Its different than some other barbecue books because it doesnt dwell on technique or one style of barbecue. It doesnt give opinions about which wood goes with what meat. It doesnt spend a lot of time on folksy tales. What it does give you is a well-rounded introduction into the four major U.S barbecue styles: Carolina, Memphis, Kansas City and Texas. And it gives you plenty of recipes to try. 
Within those four major categories, it drills deeper. For example, it shows you the distinction between barbecue from North Carolina and South Carolina. You learn about web and dry ribs in Memphis. It even covers some of lesser-known regional styles such as Owensboro, Ky. mutton and St. Louis snout. 

The diversity is also highlighted in the recipes. The book contains four different coleslaw recipes and includes barbecue and sauce recipes from Eastern Carolina, Western Carolina and South Carolina. Best of all, the writing and layout make it easy to follow and understand the recipes. 
lt;BR>Everyone with an interest in barbecue can learn something from this book. 

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<a href="http://www.psych-books.com">psych-books.com</a><br>
Well Men,
Im sure a few of you out there have found this title by accident. My advice - order it now!!! Its rare that I ever take time out to rate or comment on a book unless its changed my life. This one certainly has!!! Im far from an old man but mother nature was catching up to me. I started searching online for a natural, non-electric, way to stimulate my facial muscles to keep them in shape. Bingo!!! This book has not only shaved a few years off of my age but has all of my friends asking me whats different about me. Took me a few weeks to figure out it was Carole Maggio and Mike Gianelli that have made the difference.

My only challenge to this book is that Ive yet to be able to do all the exercises in this book in 10 minutes. It actually takes me about 25 minutes 2 xs a day but, to keep my face in shape - so what. After all, we spend hours and dollars to keep our bodies in shape. The eleven exercises are well illustrated and easy to do. Whats a few dollars spent on a book for keeping your face in shape and avoiding plastic surgery worth to you?
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<a href="http://www.religion1.com">religion1.com</a><br>
I devoured Dr. Perricones Wrinkle Cure book, so I was ecstatic about his latest book, The Perricone Prescription. His advice is so logical and easy to follow it was no wonder I shed weight and felt great, not to mention looking younger, too! His menu plan and anti-aging research is not to miss! The journal was such a helpful tool to follow my progress. That is why I have previously given up on other diet plans. This was easy to follow and successful, too! Thanks Dr. Perricone!
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<a href="http://www.science9.com">science9.com</a><br>
My best friend gave me Juliette Kandos NATURAL FACELIFT for my birthday saying it had helped her and I should try it. I had noticed that she had been looking fresher and younger lately and now she told me how she had done it. You just read the book and get into doing the exerises she said so I did. That was three weeks ago and I have never looked back. The thing that worried me most was that I was beginning to get bags under my eyes. I looked up the exercises for it and they really work. My eyes are more open as well now. I also had deep neck wrinkles and they have all gone now. Brilliant! The exercises are easy to follow and the author encourages you all the way. Well, with the excellent results, you just dont want to stop. People have been complementing me, asking me if Im in love or if Ive been on holiday because I look so much more happy and relaxed and, yes, younger. I want to strongly recommend this book to anyone who is worrried about losing their looks. It also lifts your morale because the practise works on a psychological level as the author says and I find that to be very true. Doing Juliette Kandos facial exercises is much better (and cheaper) than going for cosmetic surgery which, like Kando says, only damages your skin. So hurry, go and buy the NATURAL FACELIFT by Juliette Kando and enjoy, it really is a brilliant book.
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<a href="http://www.self-help-hub.com">self-help-hub.com</a><br>
A few months ago my wife said that I was getting old. I am 45. When I looked in the mirror I noticed that she was right, my face was hanging almost like a bulldog and I noticed many wrinkles below my eyes and around my mouth. I told a friend about it in the pub after a few drinks and he suggested I buy Juliette Kandos Natural Facelift. But men dont do that sort of thing I said to him. Youd be surprised he replied. So I went and got the book and began doing the exercises. Not too difficult, they are explained in detail and illustrated so I soon got the hang of it. Now that I have been doing them regularly, and learning the more advanced ones, I am very pleased with the results. My face has fewer wrinkles and looks fitter and happier. My wife noticed the difference in my face and has now also started doing the Natural Facelift exercises. We recommend it to anyone who wants to age gracefully.
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<a href="http://www.socialsciencesweb.com">socialsciencesweb.com</a><br>
This book was ok to read, but I dont feel it covered this subject in depth. For one the book is very short, it concentrates most on facial massages which is ok, but it does nothing to target facial excercies. I have found that through good and consistent facial excercises you can prevent forehead wrinkles, laugh lines and baggy eyelids. Some people might find this book interesting or helpful, but I was not impressed. Good infromational books that I can highly recommend are-"Timeless Face", this is a great book that thoroughly covers fingertip facial massages, facial excercises and general facial care tips. It has wonderful color pictures and in-depth useful explanations that are easy to follow. Another great book is "Facelift", this book offers great tips on how just a few minutes a day can erase years off a womens face. Facial massages are beneficial to every womens face, but like our bodies, we need excercise to keep everything toned, that includes our facial muscles.
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<a href="http://www.travel-sage.com">travel-sage.com</a><br>