Food Network Best of the Best of

On their Food Network show, The Best Of, Cordes and Silverstein travel across the United States, highlighting the restaurants that serve up the best grub in each locale. Divided into seven regional sections, and by state within those sections, the book is a compressed version of the show, briefly profiling each restaurant, the people who run it and the food that has made it a local favorite. Sidebars contain the hosts' anecdotes about their taping experiences, such as when Cordes choked on a fishbone or when the crew decided to have a weight-loss contest after eating a few too many rich meals. The book also includes recipes adapted from the restaurants, ranging widely in cuisine, from simple German Potatoes (served at the Log Inn in Indiana) to a menu of Roasted Maine Lobster, Artichoke Puree and Citrus Salad (from Fleur de Lys in San Francisco). Few of the recipes require more than intermediate level cooking skills (Silverstein, previously in broadcasting, admits that his only prior cooking experience was ""warming up a Swanson's Hungry Man meal""), and most are traditional or local specialties along the lines of Meatballs and Matzo Ball Chicken Soup. The descriptions are written in the enthusiastic, friendly tone that fans of the show will recognize, though some lines come off as corny (i.e., ""It's a frontier fairy tale that we hope will live happily ever after""). This compilation, which is short on photos, doesn't achieve the all-access feel that the show conveys, but it's a handy reference for travelers who want to eat well on the road.