Doubtless many of us have, at one time or another, wanted to take David
Allen Coe’s suggestion to “take this job and …” well, you know. Few of
us ever brave the great unknown, however — and fewer still are as
successful at it as Phyllis Hinz and Lamont Mackay. In 1998, these two
restaurateurs sold their businesses, homes and possessions, and hit the
roads of North America in a 40-foot Class A coach.
During the next several years, the duo shared recipes with small
restaurant owners they met on the road — and picked up a few pointers
themselves. The best of these is included in Recipes from the Road.
As much a collection of anecdotes as it is a source of great dinner
ideas, the book also acknowledges in fine detail the people and places
they visited. Each two-page spread in this 212-page “cookbook” provides a
recipe and the background behind it. The recipe for Saguenay Bean Soup,
for example, is accompanied by the story of how, in Quebec, the authors
met the members of the Club de Camping et Caravaning Saguenay who
“created” the bubbling broth.
Phyllis Hinz & Lamont Mackay; $17.95; Ten Speed Press, (510) 559-1600, tenspeed.com.