Roadfood by Jane SternIn an adorable enclave of good eats and clever shopping called Little Rainbow Row, Village Bakery is a brick-oven gem for breads, breakfast, and pizza. Meridian Corner is a remote roadside tavern that upholds traditional South Dakotan foodways, nailing every dish. In particular, note the huevos rancheros and local trout served with eggs. Openroad is a high-minded coffee roaster with fabulous artisan pastries, from-scratch breakfast biscuits, smoothies, tea, and, of course, superb coffee. Hash on rice is the star side-dish at barbecue parlors throughout South Carolina. A byproduct of whole-hog cookery, but frequently also made with beef, it can vary from soup-loose to stew-chunky. It delivers intense barbecue flavor, but beyond that dreamy duet of meat and smoke, it can vary from relish-sweet to savagely peppery.
Roadfood Roadtrip: Albuquerque Route 66
Michael and Jane Stern, creators and writers of the "Roadfood" book series that dates to and was t he first cross-country guide to regional American food. Michael Stern is still on the job for "Roadfood" after three decades, photographing food dishes at the Red Shed Diner in Graniteville during a recent interview. A blast from the past: Michael Stern is flanked by owners of the Station House restaurant, Gail Gilbert left and Nancy Bariluk center , as his wife Jane samples the homemade bread in West Redding, Connecticut, in
Jane and Michael Stern
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Jane Grossman Stern and Michael Stern (both born ) are American writers who specialize in books about travel, food, and popular culture. They are best known for their Roadfood books, website, and magazine.
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Jane Grossman Stern and Michael Stern both born are American writers who specialize in books about travel, food, and popular culture. They are best known for their Roadfood books, website, and magazine columns, in which they find road food restaurants serving classic American regional specialties and review them. Starting their hunt for regional American food in the early s they were the first food writers to regard this food as being as worthy to report on as the haute cuisine of other nations. Since the Sterns began documenting regional American food in the s many other writers and television personalities have used their pioneering work as inspiration. In addition to their early work with regional American food the Sterns' book Square Meals Knopf put " comfort foods " like mac and cheese, meatloaf, and mashed potatoes on the culinary map. Square Meals did an audacious reverse spin on the tricked up and precious nouvelle cuisine that was beloved by food critics at that time. They met as graduate students in art at Yale University and their first date, at Pepe's Pizza in New Haven, had a food focus.