Feasting on Asphalt: The River Run

Feasting on Asphalt: The River Run
by Alton Brown

Feasting on Asphalt: The River Run
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Book Summary Information

Author: Alton Brown
Photographer: Jean-Claude Dhien
Edition: Hardcover
Published: 2008-04-01
ISBN: 1584796812
Number of pages: 208
Publisher: Stewart, Tabori & Chang

Book Reviews of Feasting on Asphalt: The River Run

Book Review: FOA Review
Summary: 5 Stars

As usual, this man knows how to grab you from the beginning, suck you in, entertain and educate you all at the same time. His descriptives take you right to the spot at that moment and absorb you. The first time I read it, I read it as a novel, but then I went back and broken it down and included the recipes with each section of the book and the flow was so smooth, so captivating, that you don't realize that this really is a culinary postcard from someone whom you've come to trust. And to balance the entire book, there were places where I laughed out loud - or agreed totally with a scenario from his childhood. To say that I totally enjoyed this book would be a huge understatement. Thanks, AB, well done as usual.

Summary of Feasting on Asphalt: The River Run

He?s on the road again. This time, Alton Brown and his motorcycle-mounted crew are off on a thousand-mile, south-to-north journey that follows America?s first ?superhighway??the Mississippi. Starting at the great river?s delta on the Gulf of Mexico and ending up near its headwaters in Minnesota, Alton and buddies travel the heartland?s byways to scout out the very best of roadside food?and to get to know the people who spend their lives preparing and serving it.

A companion to the six-part Food Network series airing in fall 2007, Feasting on Asphalt: The River Run is a travel diary, photo journal, and, of course, cookbook. Alton?s itinerary includes big-city eateries and small-town chat ?n? chews, as well as markets, inns, ice cream parlors, museums, barbecue joints?and even an alligator farm.

Louisiana-style Grilled Alligator Tail (served simply, with lemon and butter) is one of the book?s forty original road-food recipes. Others include Pecan-Coconut Pie from an Arkansan roadside restaurant; BBQ Pork Ribs in Mississippi that Brown eats over pancakes; Vegetable Borscht from St. Paul?s Russian Tea House; and Fried Catfish from a riverside burg in Illinois. When it comes to America?s foodways and folkways, there?s no better tour guide than Alton Brown.

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