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bookmarkdad's review
5.0
This was actually an interesting book, as I learned a lot about the Howard Johnson legacy. Not only did this book dive into a wonderful history of the company, but also about perfection as everything that was done had to be performed a certain way. I, for one, had no clue it got started as an ice cream stand and restaurant; I just remembered the hotels. Overall, it was a very quick read for and I enjoyed it.
restaurantjunkie's review against another edition
3.0
This book is not written for the merely curious—it is primarily a book for restaurant historians. At times, it's repetitive, and it's not organized for the casual reader. It contains exhaustive details about the rise of Howard Johnson's, and while at times dry as a turkey sandwich, it's packed with facts—and even has a few recipes.
Chapter 8's random autobiographical bits may be the book's best part; in particular, it was fascinating to learn how Jacque Pepin became part of this 20th-century culinary empire.
The HoJo's restaurant chain has been a significant character in my family's mythos; and for that reason, in particular, I enjoyed it.
Chapter 8's random autobiographical bits may be the book's best part; in particular, it was fascinating to learn how Jacque Pepin became part of this 20th-century culinary empire.
The HoJo's restaurant chain has been a significant character in my family's mythos; and for that reason, in particular, I enjoyed it.
readingin's review
1.0
the intention for thoroughness is there
The result is a lot of randomness with information repeated often in the same chapter. This made the book very difficult to read, and had me thinking I had lost my place. I would have loved to see illustrations of the five styles of Howard Johnson’s restaurants.
The result is a lot of randomness with information repeated often in the same chapter. This made the book very difficult to read, and had me thinking I had lost my place. I would have loved to see illustrations of the five styles of Howard Johnson’s restaurants.
sdbecque's review against another edition
3.0
I liked this alright, but I guess I was hoping for a little more of a cultural studies approach and this is more straight history. The introduction pretty much summarizes all the chapters that follow, just with slightly more detail and pictures. I have a lot of nostalgia for 50s and 60s era food shops, (see also: my desire to go to the last remaining Burger Chef restaurant, which happens to be in Danville, IL). And this fed into that fascination in a major way, I was reading about butter grilled hotdogs, fried clams and high butterfat ice cream and practically drooling. Basically, I could really go for a Howard Johnson's after reading this, but there are only two left. One in Lake Placid, NY and one in Maine.