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Giving new meaning to the term "fast food"
Rest-stop grade F meat patty? Nah. Nuggets of reconstituted poultry bits? Pass. Deep-fried fish discus? No, really, thanks all the same.
It's time to bid farewell to the roadside meal as you know it. Nearly twenty years ago, Chris Maynard and Bill Scheller opened the world's eyes to the beautym of car-engine gastronomy in the original Manifold Destiny. And now that another generation of both drivers and eaters has emerged, the cult classic is due for an overhaul. In this shiny, spanking-new edition, learn how to make s'mores in your Scion, poach fish in your Pontiac, even bust out a gourmet snack from under the hood of your Escalade.
With step-by-step diagrams, crowd-pleasing recipes, and thorough instructions, now you can turn your car into a kitchen without ever crossing any golden arches. Hilarious, bizarre, and ultimately (seriously!) useful, Manifold Destiny is and always will be an unparalleled original. So, slap a ham steak under the hood of your car, hit the gas, and drive until you reach delicious -- which is in approximately fifty miles, depending on traffic.
- Sales Rank: #234105 in Books
- Brand: Maynard, Chris/ Scheller, Bill
- Published on: 2008-11-18
- Released on: 2008-11-18
- Original language: English
- Number of items: 1
- Dimensions: 8.44" h x .40" w x 5.50" l, .41 pounds
- Binding: Paperback
- 160 pages
From Publishers Weekly
Feeling a mite peckish on those long road trips? Pack along this humorous cookbook and whip up Cajun-style shrimp in your car or recreational vehicle. All you need are shrimp, pork fat, "whatever 'Cajun' seasonings you've seen advertised," a set of wheels and someplace to go. Cook on a medium-hot part of the engine for about 55 miles. If that's too much work, pick up several stuffed peppers (preferably from a backwater North Jersey Italian deli), wrap them in foil and pop under the hood. Maynard, a photographer, and Scheller, a travel writer, are as adept at roasting trendy cookery as they are at warming pastrami sandwiches while they drive an auto rally. They teach drivers to view their vehicles in a new way, locating cooking surfaces via the "burn your finger" method of temperature verification. They may even change the way people select new cars: the Chevrolet Celebrity GL offers six servings, while the Camry has only three but sports a bun warmer, a feature seldom mentioned in Toyota ads. The authors sober up to serve a clear warning: carelessness under the hood can be dangerous to car and driver. Illustrations not seen by PW. Author tour.
Copyright 1989 Reed Business Information, Inc.
Review
"[A] witty, cleverly conceived and actually workable guide." -- Los Angeles Times
"You'll be the envy of everyone at the rest stop!" -- Missoula Independent
"[A] witty, informative paperback by Chris Maynard and Bill Scheller, a couple of fun-and-food-loving guys who first published in 1989 to let chefs and chauffeurs know they can cook up a right smart snack or meal using the heat of the engine while driving on a reasonably long trip." -- Chicago Tribune
From the Inside Flap
How many miles does it take to braise a fish fillet? Should you use your exhaust manifold or your valve cover for a pork tenderloin? Were Jaguars really designed with veal scallopini in mind?
��������In the new revised and expanded Manifold Destiny, Chris Maynard and Bill Scheller, two experienced rally drivers--and cooks--answer these and any other questions you've got about cooking under the hood. After all, why drive to a diner when you can turn your Chevy into one, especially when you can make a better meal right on top of your engine? With a little bit of ingenuity--and a whole lot of aluminum foil--you can whip up dishes like Cutlass Cod Supreme, Cruise-Control Pork Tenderloin, Nifty NAFTA Nachos, Donner Pass Red Flannel Hash, and Fupped Duck Catera.
��������Witty, preposterous, and great highway fun, the more than forty recipes in this cult classic are road-tested and taste-bud-approved. It's a must for anyone hitting the road with an empty stomach and a full tank of gas.
Most helpful customer reviews
0 of 0 people found the following review helpful.
FOR A GOOD LAUGH, DIG INTO CAR CUISINE
By Anne Soonandsoforth
One of the few books in recent years that has rendered me laughing out loud uncontrollably! it is great and especially fun if you have any nostalgia for old cars plus a familiarity with regional character around the US. (Right up there with Red Green and Garrison Keillor in my reality.) These guys actually approached the subject quite scientifically--well, in a way any engineer or mechanic would appreciate although there is no need to have any technical background to appreciate their sense of fun. BTW, I am 65+ female, so not your typical target audience. The book is worth every penny!
0 of 0 people found the following review helpful.
My Friend is a gourmet book and she also thought it was great. I am now really sorry I sold my ...
By Eugerne
This is the neatest book I have ever read. My Friend is a gourmet book and she also thought it was great.
I am now really sorry I sold my Chevy van years ago which had a in-line six cylinder engine! (The Engine's Configuration Would Have Been Perfect)
The book does a great job in regards to preparing & positioning the food under the hood. The recipes are also great!
Also, one can prepare these tasty recipes in a conventional manner also, if the car is not available!
0 of 0 people found the following review helpful.
Great Fun
By A. M. Leonard
This book is written with humor along with ACTUAL recipes ie;
IMPRESSA VEAL IMPREZZA = cooking time is listed as 30 to 50 miles.
The recipe for a meal cooked on a foreign car's engine has a comical cooking time. =
Nifty Naffta Nachos "Distance about 60 miles or forever, Depending on the presence of the Federales".
It's well worth the price, if for nothing else than a conversation piece. I purchased three extras as gifts and all recipients loved them. We read them together over the phone with each person having their favorite parts. Three of us are planning to try the recipes!
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