Truck Food Cookbook, The Paperback – 13 May 2012
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About the Author
John T. Edge is a contributing editor at "Gourmet." He also writes for the "New York Times " and the "Oxford American " and appears on the Food Network's "The Secret Life of..." and NPR's weekend "All Things Considered." His work has been featured in the last six "Best Food Writings "annuals, and his books include " A Gracious Plenty "and "Fried Chicken: An American Story. "Director of the Southern Foodways Alliance at the University of Mississipi, he is also the columnist for the "Atlanta Journal Constitution's "Saving Southern Food series. Visit his website at www.johntedge.com.
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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.Read more ›
More receipes less advertising photos. Overall the dishes picked are just plain.
Maybe I was expecting too much but the premise was so good... it's just meh.