Road guides to great eats

Hitting the highway soon? Check out these guides on places that offer authentic American foods.

By Emily Yahr

Every summer, millions of us hit the highway for a road trip. But after the umpteenth stop at a chain restaurant, the spirit fades. These new books can steer chowhounds to not-to-be-missed eating along the way, from quick, cheap treats to fine dining.

A river runs through it
"Feasting on Asphalt: The River Run" by Alton Brown (Stewart, Tabori & Chang, $27.50)

This companion book to the Food Network series highlights eateries in towns up and down the Mississippi River. Brown, on a motorcycle with a camera crew in tow, begins his 3,000-mile journey in New Orleans eating crawfish at Big Fisherman Seafood, before moving on to barbecue pork ribs from Jim's Cafe in Greenville, Miss., and strawberry-rhubarb pie from Carol's Pies in Nauvoo, Ill. (A number of recipes are included.) The 26-day adventure ends at Itasca State Park in Park Rapids, Minn., where Brown writes: "The real power of food isn't in its ability to thrill or fill or surprise or please. It's in its ability to connect us to ourselves. Food's a road, and it can lead you to a discovery or two if you let it."

Cheeseburger in paradise
"Hamburger America: One Man's Cross-Country Odyssey to Find the Best Burgers in the Nation" by George Motz (Running Press, $19.95)

In his quest to identify the nation's 100 best hamburgers, Motz established two basic criteria: first, the use of freshly ground beef that, second, is cooked and served in a historically significant burger joint. The Brooklyn, N.Y.-based filmmaker, whose documentary on the same subject premiered on the Sundance Channel in 2005, traveled through 38 states and the District of Columbia. Among his discoveries was Western Steakburger in San Diego, where the eponymous burger comes topped with gyro meat; Matt's Place Drive-In in Butte, Mont., where the "Nutburger" gets a topping of crushed peanuts bound with Miracle Whip; and Shady Glen in Manchester, Conn., where the "Bernice Original" features Flying Nun-like wings of cheese crisped on the grill. Not to mention "loose meats" on a bun or steamed cheeseburgers.

A paean to pork -- and beef, too
"BBQ Joints: Stories and Secret Recipes from the Barbeque Belt" by David Gelin (Gibbs Smith, $15.99)

The author paints an idyllic picture of places where strangers are warmly greeted: "What's your name? Where are you from? The cobbler's real good today." The mostly humble, independently owned joints he spotlights in 13 states "are precious and need to be celebrated," Gelin says. There are recipes, photos and tales of the owners. "Mom was definitely the business side. Dad would have been happy making great barbecue and going broke," says Van Sykes of Bob Sykes Bar-B-Q in Bessemer, Ala.

Eating and sipping up the coast
"Pacific Northwest Wining & Dining" by Braiden Rex-Johnson (John Wiley & Sons, $34.95)

A "quiet revolution" is occurring in the Northwest, with chefs using organic local produce to create a signature cuisine, says Seattle-based food writer Rex-Johnson in this, her seventh, book. From small towns to big cities, explore dishes and wines characteristic of the region's unique flavors. The Inn at Blackberry Creek in Walla Walla, Wash., for instance, serves up a quiche made with the town's famous sweet onions. Along with scenic photographs, the book offers recipes from restaurants and food producers, along with wine suggestions from local vintners.

And for world travelers
"Around the World in 80 Dinners: The Ultimate Culinary Adventure" by Cheryl and Bill Jamison (William Morrow, $24.95)

Feeling more adventurous? Learn from this husband-and-wife cookbook-writing team, who cashed in their frequent-flier miles and hit 10 countries, including India, China and Brazil. They ultimately tasted 800 dishes (a few recipes are provided) and returned home with stories of a hungry Balinese monkey, a single meal made by 40 Chinese chefs and the best breakfast sandwich Down Under.