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A Fork on the Road : 400 Cities One Stomach by Martin Literary Management Staff
US $6,73
CircaEUR 5,90
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- Compralo SubitoA Fork on the Road : 400 Cities One Stomach by Martin Literary Management Staff
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Spedizione:
US $16,65 (circa EUR 14,59) USPS Ground Advantage®.
Oggetto che si trova a: West Hartford, Connecticut, Stati Uniti
Consegna:
Consegna prevista tra il mar 5 ago e il lun 11 ago a 94104
Restituzioni:
Restituzioni entro 30 giorni. Le spese di spedizione del reso sono a carico del venditore.
Pagamenti:
Fai shopping in tutta sicurezza
Il venditore si assume la piena responsabilità della messa in vendita dell'oggetto.
Numero oggetto eBay:143748711204
Specifiche dell'oggetto
- Condizione
- ISBN
- 9780762751402
Informazioni su questo prodotto
Product Identifiers
Publisher
Globe Pequot Press, T.H.E.
ISBN-10
0762751401
ISBN-13
9780762751402
eBay Product ID (ePID)
102940138
Product Key Features
Book Title
Fork on the Road : 400 Cities One Stomach
Number of Pages
288 Pages
Language
English
Topic
Food, Lodging & Transportation / Restaurants, Regional & Ethnic / American / General, General, Entertainment & Performing Arts, United States / General
Publication Year
2010
Illustrator
Yes
Genre
Travel, Cooking, Biography & Autobiography
Format
Trade Paperback
Dimensions
Item Weight
1.1 Oz
Item Length
9 in
Item Width
6 in
Additional Product Features
Intended Audience
Trade
LCCN
2010-020217
TitleLeading
A
Reviews
"Mark DeCarlo is a Groucho Marx for the '90's."--PEOPLE magazine "A delicious sundae of wit, charm and recipes. . . .a guide to an epicurean America that is quickly vanishing."--Mark L. Walberg, Antiques Roadshow "I love to laugh, I love to eat--I'm Italian, what can I say. Mark DeCarlo's book is the perfect recipe for those who like to do both, even if you're NOT Italian. I loved it!" --Joe Mantegna, Tony Award-winning actor, producer, writer, and director, "Mark DeCarlo is a Groucho Marx for the '90's."--PEOPLE magazine "A delicious sundae of wit, charm and recipes. . . .a guide to an epicurean America that is quickly vanishing."-Mark L. Walberg, Antiques Roadshow "I love to laugh, I love to eat-I'm Italian, what can I say. Mark DeCarlo's book is the perfect recipe for those who like to do both, even if you're NOT Italian. I loved it!" -Joe Mantegna, Tony Awardwinning actor, producer, writer, and director
Synopsis
A seasoned comedian's love letter to America's food curiosities--the regional cuisines, the culinary oddities, the weird and the wonderful "Mark DeCarlo is a modern-day] Groucho Marx." --PEOPLE Whether it be fish ice cream, kudzu tempura, or even sausage, Mark DeCarlo always wonders, "Who the hell thought to eat this stuff the first time?" We find out in this hilarious celebration of the genesis of America's most creative and idiosyncratic food traditions, and the people who keep these food traditions alive. Join the master comedian on his journey across the United States to visit these people and their foods in their natural habitats--places like the French Quarter of New Orleans, lush Maui resorts, and the Annual Road Kill Cook-off Festival in West Virginia. From the obvious and beloved (Buffalo wings, Boston clam chowder, hush puppies, and strawberry shortcake) to the bizarre and, well, beloved by some (Rocky Mountain oysters, fried rattlesnake, scrapple, and deep fried Twinkies), DeCarlo takes readers on a rollicking tour of the people and places behind America's greatest food inventions. Each chapter features the story behind a particular food (moosehead soup, anyone?) and the people who love it. Signature recipes, snapshot photos from the road, along with "Road Rules" on how to discover the real America all spice up the travelogue. It's a love letter to America's culinary curiosities, providing armchair travelers with a tour of the wackiest and kitschiest food festivals, delicacies, and people this country has to offer. FROM THE AUTHOR'S FOREWORDConsider the oyster. Unopened, dirty, and habitually covered with muddy, green crap. If you didn't know that it was hollow and contained a tasty glob of salty protein, would you ever guess that this rock was edible? Well . . . somebody did. Deep in the recesses of time, some caveman or beach-dwelling ape not only discovered that oysters aren't rocks . . . but that they're tasty--as long as you've got Tabasco and a date for the night. But for every 'oyster, ' success story, there are thousands of casualties that will forever remain unknown. History is written by the survivors. A Fork on the Road celebrates those survivors and their progeny: It's about the kinds of people who will spend 30% of their yearly salary building a BBQ Trailer with a homemade logo painted in flames on the side just to win a $50 contest 500 miles from home. It's about the third generation pie maker who is as dull as a hammer until the conversation comes around to "cracker" versus "pastry" shells. It's about the millions of people around the country who call themselves 'foodies'--as if the rest of us exist simply on air and water. . . ., A seasoned comedian's love letter to America's food curiosities--the regional cuisines, the culinary oddities, the weird and the wonderful "Mark DeCarlo is a [modern-day] Groucho Marx." --PEOPLE Whether it be fish ice cream, kudzu tempura, or even sausage, Mark DeCarlo always wonders, "Who the hell thought to eat this stuff the first time?" We find out in this hilarious celebration of the genesis of America's most creative and idiosyncratic food traditions, and the people who keep these food traditions alive. Join the master comedian on his journey across the United States to visit these people and their foods in their natural habitats--places like the French Quarter of New Orleans, lush Maui resorts, and the Annual Road Kill Cook-off Festival in West Virginia. From the obvious and beloved (Buffalo wings, Boston clam chowder, hush puppies, and strawberry shortcake) to the bizarre and, well, beloved by some (Rocky Mountain oysters, fried rattlesnake, scrapple, and deep fried Twinkies), DeCarlo takes readers on a rollicking tour of the people and places behind America's greatest food inventions. Each chapter features the story behind a particular food (moosehead soup, anyone?) and the people who love it. Signature recipes, snapshot photos from the road, along with "Road Rules" on how to discover the real America all spice up the travelogue. It's a love letter to America's culinary curiosities, providing armchair travelers with a tour of the wackiest and kitschiest food festivals, delicacies, and people this country has to offer. FROM THE AUTHOR'S FOREWORDConsider the oyster. Unopened, dirty, and habitually covered with muddy, green crap. If you didn't know that it was hollow and contained a tasty glob of salty protein, would you ever guess that this rock was edible? Well . . . somebody did. Deep in the recesses of time, some caveman or beach-dwelling ape not only discovered that oysters aren't rocks . . . but that they're tasty--as long as you've got Tabasco and a date for the night. But for every 'oyster,' success story, there are thousands of casualties that will forever remain unknown. History is written by the survivors. A Fork on the Road celebrates those survivors and their progeny: It's about the kinds of people who will spend 30% of their yearly salary building a BBQ Trailer with a homemade logo painted in flames on the side just to win a $50 contest 500 miles from home. It's about the third generation pie maker who is as dull as a hammer until the conversation comes around to "cracker" versus "pastry" shells. It's about the millions of people around the country who call themselves 'foodies'--as if the rest of us exist simply on air and water. . . ., A seasoned comedian's love letter to America's food curiosities--the regional cuisines, the culinary oddities, the weird and the wonderful., A seasoned comedian's love letter to America's food curiosities-- the regional cuisines, the culinary oddities, the weird and the wonderful "Mark DeCarlo is a [modern-day] Groucho Marx." -- PEOPLE Whether it be fish ice cream, kudzu tempura, or even sausage, Mark DeCarlo always wonders, "Who the hell thought to eat this stuff the first time?" We find out in this hilarious celebration of the genesis of America's most creative and idiosyncratic food traditions, and the people who keep these food traditions alive. Join the master comedian on his journey across the United States to visit these people and their foods in their natural habitats--places like the French Quarter of New Orleans, lush Maui resorts, and the Annual Road Kill Cook-off Festival in West Virginia. From the obvious and beloved (Buffalo wings, Boston clam chowder, hush puppies, and strawberry shortcake) to the bizarre and, well, beloved by some (Rocky Mountain oysters, fried rattlesnake, scrapple, and deep fried Twinkies), DeCarlo takes readers on a rollicking tour of the people and places behind America's greatest food inventions. Each chapter features the story behind a particular food (moosehead soup, anyone?) and the people who love it. Signature recipes, snapshot photos from the road, along with "Road Rules" on how to discover the real America all spice up the travelogue. It's a love letter to America's culinary curiosities, providing armchair travelers with a tour of the wackiest and kitschiest food festivals, delicacies, and people this country has to offer. FROM THE AUTHOR'S FOREWORD Consider the oyster. Unopened, dirty, and habitually covered with muddy, green crap. If you didn't know that it was hollow and contained a tasty glob of salty protein, would you ever guess that this rock was edible? Well . . . somebody did. Deep in the recesses of time, some caveman or beach-dwelling ape not only discovered that oysters aren't rocks . . . but that they're tasty--as long as you've got Tabasco and a date for the night. But for every 'oyster, ' success story, there are thousands of casualties that will forever remain unknown. History is written by the survivors. A Fork on the Road celebrates those survivors and their progeny: It's about the kinds of people who will spend 30% of their yearly salary building a BBQ Trailer with a homemade logo painted in flames on the side just to win a $50 contest 500 miles from home. It's about the third generation pie maker who is as dull as a hammer until the conversation comes around to "cracker" versus "pastry" shells. It's about the millions of people around the country who call themselves 'foodies'--as if the rest of us exist simply on air and water. . . .
LC Classification Number
GT2850D43 2010
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- g***l (961)- Feedback lasciato dall'acquirente.Ultimi 6 mesiAcquisto verificatoArrived with inside box a little squished, inside ornament was well protected. Nice condition as described. Thank you!!!!
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LabellaAnthony
100% di Feedback positivi•19 mila oggetti venduti
Registrato come venditore privatoPertanto non si applicano i diritti dei consumatori derivanti dalla normativa europea. La Garanzia cliente eBay è comunque applicabile alla maggior parte degli acquisti. Scopri di piùScopri di più
Categorie più popolari di questo Negozio
Feedback sul venditore (9.826)
- g***l (961)- Feedback lasciato dall'acquirente.Ultimi 6 mesiAcquisto verificatoArrived with inside box a little squished, inside ornament was well protected. Nice condition as described. Thank you!!!!
- r***r (1944)- Feedback lasciato dall'acquirente.Ultimo annoAcquisto verificatoMy DVD arrived on time, well packaged, the correct version I wanted and was in the even better condition than described. I recommend this Seller!Moulin Rouge (DVD, 2005, 2-Disc Set, Sensormatic) No Slip Cover (N° 143997323444)
- r***m (473)- Feedback lasciato dall'acquirente.Ultimi 6 mesiAcquisto verificatoItem as described, fast shipping. Good seller.Octopussy (DVD, 2007) Complete Tested LN (N° 144012327016)