Diner [antikvár]

introductionEvery country has restaurants that embody their culture. The British have fish and chip shops, the French bistros, and the Americans diners. American diner menus reflect the local culture and ingredients - New England has its clam chowder, Louisiana its biscuits and gravy, and Texas its chilli.Diner food is neither delicate nor fancy - it's pure comfort food. This book reflects this devil-may-care attitude but with a contemporary approach, using fresh ingredients. Although there are many recipes in this genre, I focus on the delicious classics like meatloaf, chilli and cheesecake. These are not exclusive to eating out but span generations of American home cooking.Originally conceived as lunch wagons, diners fed hungry factory workers. Their railroad shape made them easy to tow to convenient locations until they evolved into the restaurants we have come to love. In the fifties, there were over 6,000 diners in the US. Comfy booths and long, shiny counters surrounded by chrome, spinning seats set the iconic décor. Gum-popping waitresses ('soup jockeys') poured endless refills of coffee and shouted cryptic orders using humorous and efficient diner lingo, such as 'deadeye' (poached egg) and 'bow-wow' (hot dog).When 1 was growing up in the Midwest, eating at a diner was a big treat. 1 enjoyed making these recipes again, both for the irresistible food, and for the memories. I hope you enjoy them, too.