Truck Food Cookbook, The Paperback – 13 May 2012
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About the Author
John T. Edge, a five-time James Beard Award nominee, writes the monthly "United Tastes" for The New York Times. His work for Saveur and other magazines has been featured in seven editions of the Best Food Writing compilations. He runs the Southern Foodways Alliance at the University of Mississippi. His last book was Algonquin's Southern Belly: The Ultimate Food Lover's Companion to the South. Mr. Edge lives with his wife and son in Oxford, Mississippi.
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Top customer reviews
I run a street food business here in the UK and this book has inspired us many many times, if you're looking for a "how to make a bacon roll" cookbook then surely this is not the right book but if you like trying new things then believe me this book is PACKED with tasty recipes, sloppy jerk pork sandwiches, tarragon & anchovy mayonnaise, egg/chorizo/coriander tacos and so on....
Sure you will always meet the cup measurement problem but because of the true quality of the recipes in this book I don't think I should even knock a star off.
If you're a true foodie I highly recommend you this book
To the uninitiated food served from the roadside or marketplace is just grill food such as hot dogs, burgers and "junk food". Through this book perhaps it will change a few perceptions and maybe encourage you to try some truck food for yourself. For the non-American reader there is the chance to savour a bit of U.S. culture, compare it to what might be available in your own country and, of course, reproduce some of these dishes.
The author has been actively criss-crossing the United States of America, eating a lot of "mobile food" along the way and learning what makes these places tick. Sharing 150 different recipes, countless techniques and many hints, the home cook can create some of their own quirky little dishes in the (perhaps) massive space of their home kitchen.
Split into several sections - fries & pies, waffles and their kin, brunch on wheels, unexpected pleasures, sandwich up!, hot dogs (with a bow to burgers), tacopalooza and rolling in sweets - you can straight away get a bit of an idea about the types of food you will encounter. Yet it is likely that you won't guess it all correctly. This is not a travel guide where you think you will be in City X and look what to eat. Instead the location is mostly irrelevant (and since the restaurants are on four or more wheels they could also have moved...).
The dishes speak for themselves, perhaps with a nod to regional tastes and impressions. Each recipe is relatively clear to follow and you are given a lot of background material at the same time. A labour of love indeed. This is a book for browsing, for dribbling with anticipation and for knowledge immersion. It is written in a very informal style and does inspire you to keep on reading. Despite the food being designed for a more mobile audience, there is nothing to say that you cannot transform this for a more plate-based, sit-down meal if that is what you want. It does not have to be finger food. Part of the delight is the impression and enthusiasm that you can generate. Certainly many of these recipes are different and would be a conversational piece when served to family and friends.
The reviewer must admit that, prior to reading the book, there were some mixed feelings and apprehension after considering its overall description. Yet once it was opened it was a totally different matter and gives credence with a modicum of modification to the saying "don't judge a book by its cover."
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