Why bother interrupting a road trip by stopping at a fast-food restaurant when it is possible to prepare a delicious, gourmet meal right in the car? This book offers step-by-step instructions, thorough diagrams, and more than 30 original recipes engineered for cooking on the car engine.

Chris Maynard - founder of the YOYO School of Art, lives in Warren, R.I., across the street from a clam processing factory. He is also the co-author of The Bad for You Cookbook, along with Bill Scheller.

Bill Scheller is an intrepid travel writer and journalist. His byline has appeared in numerous publications, including National Geographic Traveler, Islands, National Geographic World, The Washington Post Magazine, The Christian Science Monitor, Yankee magazine, and This Old House. He is the author of 33 books, including The Bad for You Cookbook, which he wrote with Chris Maynard, and is co-editor of the online travel magazine naturaltraveler.com.. He and his wife, Kay. live in northern Vermont.

In Which We Get Started, and Ask the Question ""Why Bother?""
Beginner's Luck -- and Skills
Car-Engine Recipes: American Regional Cuisines
International Car-Engine Cuisine Parting Thoughts
Appendix: Recipe List by Region
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1 In Which We Get Started, and Ask the Question "Why Bother?"How many of the literary events of 1989 do you remember? How about blockbuster culinary trends? Automotive milestones?If you can come up with only one answer in each category -- and if they're all the same answer -- you're no doubt thinking aboutManifold Destiny, and you're the reason we've turned up again. Not the only reason: we're also back because we're appalled by the exorbitant prices the two earlier editions ofMDcommand on the Internet, a realm that didn't even exist (except in Al Gore's imagination) when we first put a pork tenderloin under the hood of a Lincoln Town Car. We could, of course, dribble our own supplies of the book out onto the auction and used-and-rare-book Web sites; as retirement plans go, it beats working for a major airline.But a new generation of readers deserves the right to learn the pleasures of car-engine cooking without spending more than the price of four gallons of gas. And that very issue -- the inflationary spiral that's put unleaded regular in a price bracket with luxury items such as milk -- is yet another reason why the world still needsManifold Destiny. What better way to get every penny of value out of the pump than to make gasoline do two things at once? And think of how much less guilty you'll feel about your automotive contribution to global warming if, to use a lousy metaphor, you're planting two feet at once in the same carbon footprint.A lot has happened in the car and food worlds sinceMDdebuted back in '89. The hulking Town Car, which we porkily referred to above, seems positively demure by comparison to any of a flotilla of SUVs that have since lumbered down the pike. And as those behemoths have come under attack, new species of automobiles -- the equivalent of the primitive little furry mammals that dodged the dinosaurs -- have turned up on the highways. Hybrids are all the rage, and even some hybrid SUVs -- the automotive version of furry dinosaurs, to stretch the analogy -- are now galumphing across the landscape, promising wonderful gas mileage if you use them only in the city, where you don't need them in the first place.Eating, as well as driving, has changed a lot in the past twenty years. Thanks to television channels devoted to nothing but food, we now have celebrity chefs, most of whom cook things that celebrity nutritionists tell us we shouldn't eat, thus feeding America's greatest appetite -- its appetite for guilt (don't look at us; we did our best to put a whoopee cushion on guilt's stiff-backed chair withThe Bad for You Cookbook). We've seen vegetarians turbocharge themselves into vegans, vegans take the next step into raw-foodism, and we've followed (at a respectable distance) the emergence of culinary fads such as deconstruction and molecular gastronomy (in simplest terms, the first consists of plating out B, L, and T instead of a BLT; and the second involves turning things into gelatins and foams when they were perfectly fine in their natural states).Over the past two decades, we've ridden theMDphenomenon to such heights of fame that it's a wonder paparazzi don't hang around our doorsteps, waiting for us to throw drunken tantrums or forget to use our seat belts. We've been profiled inThe New Yorker; made a guest appearance on a live German variety show where we cooked shrimp on the engine of a '56 Caddy while driving around with the mayor of Dortmund and the Caddy's owner, a German Elvis impersonator; fed Eggs-On Cheese Pie (see recipe, page 61) to Katie Couric and Al Roker on theTodayshow (Al went on his diet right after that); bounced a package of veal scaloppine onto the West Side Highway while doing an interview for CBS News; got excerpted in the Library of America's anthologyAmerican Food Writing; and made it to the top of an Internet list of the ten weirdest cookbooks ever,