What do you think?
Rate this book
500 Things To Eat Before It's Too Late: and the Very Best Places to Eat Them
What are the all-time best dishes America has to offer, the ones you must taste before they vanish, so delicious they deserve to be a Holy Grail for travelers? Where’s the most vibrant Key lime pie in Florida? The most sensational chiles rellenos in New Mexico? The most succulent fried clams on the Eastern Seaboard? The most memorable whoopie pies, gumbos, tacos, cheese steaks, crab feasts? In 500 Things to Eat Before It’s Too Late, "America’s leading authorities on the culinary delights to be found while driving" (Newsweek) return to their favorite subject with a colorful, bursting-at-the-seams life list of America’s must-eats.
Illustrated throughout with mouth-watering color photos and road maps, this indispensable guide is organized by region, then by state. Each entry captures the food in luscious detail and gives the lowdown on the café, roadside stand, or street cart where it’s served. When "bests" abound—hot dogs, hamburgers, pizza, apple pie, doughnuts—the Sterns rank their offerings. Sidebars feature profiles of idiosyncratic creators, recipes, and local attractions.
464 pages, Paperback
First published June 4, 2009
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
Displaying 1 - 28 of 28 reviews
October 3, 2014
What fun!! This book cover the country by sections and what and where you can find things to eat that are not always familiar to the outsider......snail salad, stuffie, pepperoni rolls, burgoo, and media noche, to name a few. Not only a food lover's delight, it also introduces the reader to local specialties although it does not contain recipes. Some of the dishes look delicious while others made my stomach turn over. So if you are on a road trip, you might want to look up these restaurants (I use the word loosely since some of the places are highway road stands) Directions are usually included. Highly recommended.
January 14, 2010
500 Things to Eat covers lots of regional specialties. It has been an enlightening experience. I now have two reasons to go to Iowa: Iowa porkchops and the cinnamon rolls the size of tires at the Machine Shed. Deep fried and/or bacon wrapped things are featured prominently. Each entry has a photograph or two to get your juices flowing.
Unlike some inferior guides, this one gives the full address of every place depicted, as well as the addresses of other restaurants in the area. I'm trying to talk my girlfriend into going on a culinary odyssey over the summer.
Unlike some inferior guides, this one gives the full address of every place depicted, as well as the addresses of other restaurants in the area. I'm trying to talk my girlfriend into going on a culinary odyssey over the summer.
half-read
October 17, 2011this book is awesome. when i was a kid, i would read 'road food' like it was a novel, some parts multiple times. states i'd never been to and wasn't heading to any time soon, but i would imagine the thrown biscuits and hot dogs that split and burst in hot oil.
this is like that, but instead of being ordered by individual restaurants that you knew you weren't getting to and which could close, it is sectioned into regions of the U.S. and then regional specialties. it's like a series of small poems.
if they haven't gotten a genius grant yet the committee is asleep at the wheel.
this is like that, but instead of being ordered by individual restaurants that you knew you weren't getting to and which could close, it is sectioned into regions of the U.S. and then regional specialties. it's like a series of small poems.
if they haven't gotten a genius grant yet the committee is asleep at the wheel.
Read
July 15, 2016Jane and Michael Stern are the roadfood equivalent of the soldier in a war movie who falls on the hand grenade to save the rest of the platoon. They are risking the mother of all stern talkings-to by their doctor on the topic of elevated triglycerides, so that the rest of us can minimize unpleasant interviews with our own physicians while still sampling the most delicious vernacular cuisine that America has to offer. On some of these pages -- particularly the chapter on the South -- I can truly only gape in fervent admiration at the Sterns' iron discipline in the face of a diet of invariably fried, buttered, or fried AND buttered local treats, of which the mere description can sometimes induce a certain bilious sensation in the reader. Any true American must bow before what is doubtless a most rigorous regime endured for our national benefit.
That said, I only wish that the authors were more transparent about their criteria for inclusion in this volume of their oeuvre -- if only to provide fodder for the type of arguments beloved on the message boards of devoted gourmands. Overall their focus seems to be sheer yumminess of an indelicate and populist variety -- they can seldom resist adding either bacon or whipped cream, as the case may be -- regardless of provenance, historical interest, or regional bias. But at other times, awkward questions cannot help but arise in the mind of the careful reader. For instance: would an impartial judge not have to admit that the Sterns are OBVIOUSLY baldfaced members of Team Pie? While they heap praise upon pastries consisting mainly of cornstarch, Karo syrup, and varieties of berries unknown to taxonomy... their paltry selection of cakes -- most of them barely worthy of the name! -- omits such obvious American classics as caramel, yellow, and coconut. Just saying.
But I am no pedant to rail against the Sterns' noble but misguided fondness for five-way chili, gargantuan sweet rolls, loosemeats, and the suspiciously overpraised foods of Connecticut. Historical interest must certainly account for the inclusion of regional "delicacies" such as fish-head stew, barbecued mutton, and smoked mullet. Delicacy compels me to skim over the au courant cupcake, which I loathe, and the fact that only one fine-dining chef seems to consistently earn the praise of Jane and Michael. I am ever grateful for the inclusion of the scones of my childhood, which are to the normal coffeeshop variety as wagyu is to supermarket ground chuck.
But it must be admitted that the Sterns as a team favor foods that are... how can I put this nicely?... on the bland side? I like a Chicago hot dog as much as the next person (although these authors fail to appreciate Hot Doug's choice of any combination of steaming, frying, and grilling) but they are a food designed for consistency over excellence. Meanwhile there is no mention of up and coming Chicago treats such as the jibarito or the Mother in Law. Any volume of this nature that glorifies the roast beef po boy of New Orleans but ignores gumbo and red beans cannot pretend to the superlative in the title. And if my eyes do not deceive me, the burritos of California are utterly ignored while those of that noted capital of gourmandise PONCA CITY, OKLAHOMA carry off the laurels. Eater, please!
Flights of puffy rhetoric aside, I hope it's clear that I think the Sterns are a unique and invaluable national resource. I plan to take a cross country trip on Interstate 10 very shortly, and I'm sure I'll have many opportunities to put into action the suggestions offered so generously herein.
That said, I only wish that the authors were more transparent about their criteria for inclusion in this volume of their oeuvre -- if only to provide fodder for the type of arguments beloved on the message boards of devoted gourmands. Overall their focus seems to be sheer yumminess of an indelicate and populist variety -- they can seldom resist adding either bacon or whipped cream, as the case may be -- regardless of provenance, historical interest, or regional bias. But at other times, awkward questions cannot help but arise in the mind of the careful reader. For instance: would an impartial judge not have to admit that the Sterns are OBVIOUSLY baldfaced members of Team Pie? While they heap praise upon pastries consisting mainly of cornstarch, Karo syrup, and varieties of berries unknown to taxonomy... their paltry selection of cakes -- most of them barely worthy of the name! -- omits such obvious American classics as caramel, yellow, and coconut. Just saying.
But I am no pedant to rail against the Sterns' noble but misguided fondness for five-way chili, gargantuan sweet rolls, loosemeats, and the suspiciously overpraised foods of Connecticut. Historical interest must certainly account for the inclusion of regional "delicacies" such as fish-head stew, barbecued mutton, and smoked mullet. Delicacy compels me to skim over the au courant cupcake, which I loathe, and the fact that only one fine-dining chef seems to consistently earn the praise of Jane and Michael. I am ever grateful for the inclusion of the scones of my childhood, which are to the normal coffeeshop variety as wagyu is to supermarket ground chuck.
But it must be admitted that the Sterns as a team favor foods that are... how can I put this nicely?... on the bland side? I like a Chicago hot dog as much as the next person (although these authors fail to appreciate Hot Doug's choice of any combination of steaming, frying, and grilling) but they are a food designed for consistency over excellence. Meanwhile there is no mention of up and coming Chicago treats such as the jibarito or the Mother in Law. Any volume of this nature that glorifies the roast beef po boy of New Orleans but ignores gumbo and red beans cannot pretend to the superlative in the title. And if my eyes do not deceive me, the burritos of California are utterly ignored while those of that noted capital of gourmandise PONCA CITY, OKLAHOMA carry off the laurels. Eater, please!
Flights of puffy rhetoric aside, I hope it's clear that I think the Sterns are a unique and invaluable national resource. I plan to take a cross country trip on Interstate 10 very shortly, and I'm sure I'll have many opportunities to put into action the suggestions offered so generously herein.
November 30, 2010
This is another wonderfully idiosyncratic look at the best roadside eats in the United States from Jane and Michael Stern, who (fortunately for the rest of us) have made a career out of sharing the most delectable treats, from the best clam chowder in the Northeast to the best taco trucks of Southern California, and all the goodness inbetween. While the Sterns appreciate and write about high-end cuisine, their focus is on the food of the common man. From the basics like barbecue, burgers and fries, fried chicken, and pizza, to more obscure regional specialties like sauerkraut balls, frito pie, cheese curds, smoked eel, and hoppel poppel, the Sterns have tasted it all and can tell you where to find the best. I am always grateful for the indexes to their books, because the regional organization gets a bit confusing (particularly their choice this time to include Kansas as part of the Southwest, while Nebraska joins MT, WY, UT, WA, OR, NV and CA in "Great Plains and the West;" they also omit the Dakotas altogether). In this book, the regional arrangement also means that items like fried chicken and ice cream are repeated multiple times throughout the volume. However, their descriptions are mouthwatering, and this volume contains numerous lovely full color photos to keep the reader salivating. Before you travel anywhere in this great nation (except the Dakotas), be sure to check what the Sterns recommend eating while you're there - you'll be glad you did.
May 16, 2012
Road trip food guidebook, featuring regional dishes. I wouldn't necessarily want to eat some of the foods included, but I would consider buying a copy of the book to take along if I ever go on a road trip again. Otherwise, I've jotted down the names of places to eat in a few cities I may visit soon. These are places that have been long established and hopefully they'll remain as part of American grassroots culinary culture. {Although fusion cooking is fine, it's a bit too snobby for me at the moment.}
There are about a dozen recipes included. I copied Maple Cream Pie from New England, Shoofly Pie from Amish Pennsylvania, Gingerbread Pancakes from Connecticut, and West Indian (crab) Salad from Mobile, Alabama.
Some of the regional differences in preparing chicken and barbecue are interesting. I never remember which styles have which names, only that I like some better than others and am game to try all variations.
One can always ask around when visiting, but it's nice to have an idea about what to be asking. For example, I ate lobster roll in Maine, but didn't know about Indian pudding (not sure I would have sought it out had I known, either.)
Oh, and the section I did NOT like was on Kolache in Texas. I doubt that the best Kolache is found in Texas and I know it as a pastry with fruit or poppy seed or farmers cheese, NOT made with meat! Mine is found in Chicago, in Iowa, Minnesota and in my grandmother's kitchen.
There are about a dozen recipes included. I copied Maple Cream Pie from New England, Shoofly Pie from Amish Pennsylvania, Gingerbread Pancakes from Connecticut, and West Indian (crab) Salad from Mobile, Alabama.
Some of the regional differences in preparing chicken and barbecue are interesting. I never remember which styles have which names, only that I like some better than others and am game to try all variations.
One can always ask around when visiting, but it's nice to have an idea about what to be asking. For example, I ate lobster roll in Maine, but didn't know about Indian pudding (not sure I would have sought it out had I known, either.)
Oh, and the section I did NOT like was on Kolache in Texas. I doubt that the best Kolache is found in Texas and I know it as a pastry with fruit or poppy seed or farmers cheese, NOT made with meat! Mine is found in Chicago, in Iowa, Minnesota and in my grandmother's kitchen.
Read
April 29, 2021October 2009, Betsy G, NonFiction
August 5, 2023
Entertaining book! 4 stars. I have a long way to go to accomplish ‘500 things...'
December 10, 2010
What a fun book. There are foods in here that I have never heard of and would love to head to that part of the country to try it out! There are even places in my area I have not heard of that made the pages of this book. I think this will be a great travel companion for my future travels!!!
I love that the book covers every part of the country. It covers food that are available all over the country as well as regional favorites you can't find just anywhere. I am happy to report that I have eaten at a whole five places in the book but had the specific food at only two of the five places.
This book will be part of my Spring travel to New Mexico as well as my summer travel to New Orleans. I can't wait to check out some of the places in the book!!
I love that the book covers every part of the country. It covers food that are available all over the country as well as regional favorites you can't find just anywhere. I am happy to report that I have eaten at a whole five places in the book but had the specific food at only two of the five places.
This book will be part of my Spring travel to New Mexico as well as my summer travel to New Orleans. I can't wait to check out some of the places in the book!!
July 6, 2009
A better subtitle might really be, "and if you eat them it's later than you think." While this is very good as a junk food guidebook to the U. S. by region, the illustrations are nearly gaudy enough to have been included in that hilarious publication, The Gallery of Regrettable Food, except for the Turtle Sundae found in Chicago, since it would be very hard to make one of those look either bad, or more perfect. Still, it's fun to go through and root for your favorite states, nodding sagely as Wisconsin and Michigan tie in the arena of 'Best Cheese Curds'.
July 27, 2012
Some establishments from my 2009 Ed. No longer exist. The Sterns emphasize odd regional items, such as South Carolina's boiled peanuts. Find out where you can enjoy the trademark dish from the "land of a thousand testicles.". (Three pages are devoted to testicles. They are easy to find, as the book has an excellent index.) This is an interesting read, but you might not have the stomach to try it all.
October 20, 2009
How can you not read this book? With this title? Just browsing through it will be enough. You don't have to read it from cover to cover. It's done by regions. But there are good explanations of regional dishes and what to look for when sampling them. I'm putting on weight just reading this book.
November 24, 2009
I'm not a particularly adventurous eater so most of this stuff isn't a part of any of my plans -but some day, Lobster Roll, you and I shall meet... I suppose I should just be glad that Rochester got a mention at all -two, actually: Nick Tahou's (for the garbage plate, of course) and Don's Original (for the white hots). But what's this? No salt potatoes?!
June 30, 2015
Road Food is one of the best of the Stern's books, a gastronomic guide to life on the road and where to find the best nibbles while traveling. 500 Things tries to recreate the magic of Road Food, but with a big miss-layout.The book is arranged by geographic zone and then by food within the zone, rather than keeping all the Rhode Island spots together.
December 6, 2009
Nice armchair travel book, provided you are wearing a bib. Fun items to eat and the best places to eat them. Pork Tenderloin Sandwich, BBQ Pork Sandwich, Fries, Kolaches, Crab Cakes, Hot Dogs, and all the regional specialties. The kind of book you should have in your traveling vehicle!
July 7, 2011
Although I haven't read every word in this book I have flipped through the whole thing and read parts of it. It is a great resource to use if you want to be sure to get to try some local delicacies in your travels (or just want to see what they have to say about the food in your own backyard).
Read
July 25, 2011Beware--do not read this book while eating lunch--you will end up hungrier than when you started! Interesting idea, but I question some of their decisions. Best whoopie pie is located in Maine? Come on now!
February 17, 2013
Loved this book filled with wonderful foods to try. I have marked quite a few spots in my journal. I would have loved more pictures. I also enjoyed the recipes the authors included - there just needed to be a few more of them, in my opinion! Fun book!
June 29, 2009
Fun reference book for road trips. LOTS of meat and artery-clogging treats. If anyone knows of a similar book that has healthier or more "gourmet" foods, let me know!
July 8, 2009
Fun! Good to find out places in your own home town although I could add quite a few more.
August 28, 2010
As a fan of eating local while traveling, this was a fun travel read to skim through. Made me want to head to Maine for hot buttery lobster rolls and down south for boiled peanuts and Carolina BBQ.
August 31, 2010
Yummy Americana. I may buy a copy for the car.
July 18, 2011
somewhat interesting
June 24, 2012
Very interesting book describing a ton of different foods by region. There were a lot of things I never heard of but I was surprised that there weren't that many things I actually wanted to try.
Read
October 25, 2012Another that I did not finish and should have. I usually enjoy the Sterns' writing so it must've been a busy week.
December 3, 2012
Interesting to check out food stands in local areas and those you plan to travel to.
May 1, 2015
nice book of good food!
April 13, 2010
Entertaining outing from the Sterns, who know & love all kinds of food
Displaying 1 - 28 of 28 reviews