As “locavore” becomes part of our everyday vocabulary and food critics continue to give West Coast cuisine accolades for its freshness and sustainability, West Coast Road Eats shows how why we eat—and where we eat it—matters more than ever. Part guidebook, part travelogue, and part history lesson, West Coast Road Eats is a love letter to the seafood shacks, farm stands, taquerias, ice cream parlors, burger joints, wineries, and more that define West Coast cuisine. Covering 1,500 miles—from Bellingham, Washington to San Diego, California—this book emphasizes the relationship between food and a sense of place. At its heart is the unfolding highway—and the enduring pioneer spirit of the American West. Choose your own culinary adventure.
“This Road Eats book, it’s a little dangerous. It’s so evocative, so tempting, so intriguing, you might just find yourself jumping in the car and hitting the open road in search of adventure and a great meal.”
—Tea & Cookies
“Roth’s West Coast is populated by imaginative artisans who appreciate the bounty of the land and ocean.”
—Voracious (Seattle Weekly)
“It’s not surprising that [Roth’s] food-centric travel guide is thorough, smart, entertaining, informative and deeply useful.”
“What excites us about Road Eats is the way Roth blends history and narrative as she follows her appetite up and down the coast.”
“Some say bad food is part of a good road trip—but wouldn’t you prefer to pull over for something tasty?”