Ticket To Ride Cook Book Review – A Delicious, Tasty, Gourmet Foodie Journey

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Category: Haute This Issue

Published on Monday, 10 June 2024 13:42

Written by Janet Walker

Ticket to Ride: The Official Cookbook, from Ulysses Press and inspired by Alan R. Moon's board game, presents a delicious, appetizing culinary journey, influenced by train travel dining car menus throughout the United States and Canada.

Since the railroad connected the bustling east coast cities to the wide-open spaces of the west, travelers, wanderers, and explorers, have been hopping aboard on their next big adventure. The introduction of regional travel allowed passengers another exciting experience - the chance to sample the cuisine that have become as famous as the region itself, like Chicago's Deep-Dish Pizza, or a New York style Pizza, Boston's Lobster Roll, of Canada's Poutine.

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These well-known recipes, along with 75 others are brought to the pages of Ticket to Ride: The Official Cookbook, sectioned into regions, "East," "Midwest," "West," and "Coast-to-Coast," each section then is separated into train route names, like Southwest Express, Rocky Mountain Eagle, Pacific Beachcomber, New England Flyer, Mississippi Special, and Appalachian Mountaineer.

Thumbing through the pages, food lovers can find yummy recipes for many dishes that have become hometown favorites and invoke delightful memories for travelers. Each of the sections includes five recipes, three main dishes, a decadent dessert and local libation. For our eastern travelers sample a Nashville Bushwacker, (recipe page 12) an icy, frothy, rum and whiskey drink described as "almost like a chocolate pina colada."

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Heading south to Miami? Take the Atlantic Night Express and wake up in an Art Deco paradise, warm tropical breezes, swaying palm trees, the sound of Caribbean steel drums mixing with a Latin beat, make Miami a stopover destination. For food lovers, the Cubano (recipe page 48), a panini pressed sandwich, filled with a generous helping of roasted pork, deli ham, and layered with Swiss cheese. Add sharp mustard for a savory zing! The Cubano is a staple of the locals, with a history as rich as the vibrant Cuban-Caribbean-Latin culture. And don't forget to sample a minty fresh, Mojito, (recipe page 55) and indulge.

From New Orleans, a Shrimp Po' Boy, (recipe page 16), and for those who have never treated themselves to this Louisiana Bayou seafood staple, of piled high buttermilk battered deep fried shrimp, on a sliced opened French bread roll, made creole remoulade, and a tang of hot sauce, and you happen to find yourself somewhere in the region, than "run, don't walk, to the nearest location" and enjoy. Make sure to grab extra napkins.

Traveling North? Stop in Boston for a world-famous Lobster Roll. The inventor of the seafood sandwich must be a saint somewhere, and in Boston, the Lobster Roll (recipe page 29) is the king. A delicious buttered, skillet toasted New England hot dog brioche bun, tempting already, and topped with an obscene amount of Lobster tossed in summer spices and crisp diced celery, with a generous coating of warm butter, and finally added to the bun. Serve as desired, with bread or without.

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No traveling cookbook could be complete with Pizza. Every city claims the bragging rights to the best Pizza in the world, however for Pizza connoisseurs there are only two cities that compete for the crown: The New York Style Pizza (recipe page 38) and the midwestern competition, Chicago Deep Dish Style Pizza (recipe page 70). Pizza is delicious anywhere; sample both and decide.

The California coast, with some of the most beautiful beaches in the world, is a trip that memories are built on, and Ticket to Ride: The Official Cookbook, takes passengers up the coast Los Angeles to San Francisco to enjoy a twist on a south of the border favorite. Baja Fish Tacos, (recipes page 85), lightly battered, deep fried, white Halibut, with a little bit of heat, serve in soft taco shells, top with cilantro and Mexican crème. Delicious. And don't forget to sample the local house favorite, Mai Tai (recipe page 90), a chilled, boozy summer libation with origins in Oakland, California, for those perfect forever summer California days.

Ticket to Ride: The Official Cookbook, a delicious, scrumptious, foodie journey, is available in bookstores and online. Tasty fun for everyone.

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Title: Ticket to Ride: The Official Cookbook.

Author: Editors of Ulysses Press.

Language: English.

Release Date: April 2024.

Publisher: Ulysses Press.

Based on Alan R. Moon's Best Selling Train Game.

Cover Design: Amy King.

Photographs and Recipes: Allyson Reedy and Greg McBoat.

Images: Used with Permission.

Length: 185 pages.

ISBN: 978-1-64604-497-9.

MSRP: $29.95 (U.S.), $39.95 (CAN.).