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The Truck Food Cookbook: 150 Recipes and Ramblings from America's Best Restaurants on Wheels

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The Truck Food Cookbook: 150 Recipes and Ramblings from America's Best Restaurants on Wheels Cover

ISBN13: 9780761156161
ISBN10: 076115616x
Condition: Standard
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Synopses & Reviews

Publisher Comments:

It’s the best of street food: bold, delicious, surprising, over-the-top goodness to eat on the run. And the best part is now you can make it at home. Obsessively researched by food authority John T. Edge, The Truck Food Cookbook delivers 150 recipes from America’s best restaurants on wheels, from L.A. and New York to the truck food scenes in Portland, Austin, Minneapolis, and more.

John T. Edge shares the recipes, special tips, and techniques. And what a menu-board: Tamarind-Glazed Fried Chicken Drummettes. Kalbi Beef Sliders. Porchetta. The lily-gilding Grilled Cheese Cheeseburger. A whole chapter’s worth of tacos—Mexican, Korean, Chinese fusion. Plus sweets, from Sweet Potato Cupcakes to an easy-to-make Cheater Soft-Serve Ice Cream. Hundreds of full-color photographs capture the lively street food gestalt and its hip and funky aesthetic, making this both an insider’s cookbook and a document of the hottest trend in American food.

Review:

"Edge, a roving food writer for the New York Times, has eaten his way across all the top food truck — friendly cities of the U.S., from Seattle and Portland, Ore., to Madison, Wis., and Minneapolis, down to Austin, Tex., and up to Philly and New York City. He presents 150 of his favorite recipes, taken either directly from the vendors when they were willing to divulge their secrets, or else recreated by his colleague, and the book's photographer, Angie Mosier. It is not surprising that the array of snacks is multicultural in the extreme, but it is interesting to see how certain dishes have jumped the boundaries of their traditional homelands. Jambalaya turns up in Oregon, albeit a healthier than normal version made with red beets and parsnips. Jerk pork in Wisconsin gets the Sloppy Joe treatment, tossed with 'store-bought Jamaican barbecue sauce' and served on a bun. And from a Japanese food cart in Philadelphia, canned tuna, mayo, soy sauce, rice, and spice are wrapped in nori and called tuna onigiri. More authentic walk and eat offerings include a traditional Frito pie from Houston, with the chili poured atop a torn open bag of chips, and L.A.-style beef tacos with tortillas dipped in lard before heating. Some of the chefs have spent too much time in their tiny work spaces: how else to explain creations such as the macaroni and cheese sandwich, and the grilled cheese cheeseburger wherein a dainty burger and some lettuce is nestled between two grilled cheese sandwiches? Agent: David Black." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.

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.

What Our Readers Are Saying

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Average customer rating based on 3 comments:

Dragoncrystal, May 22, 2012 (view all comments by Dragoncrystal)
A cool premise.
Was this comment helpful? | Yes | No
starflake, May 21, 2012 (view all comments by starflake)
amazing! where has this cookbook been my whole life???
Was this comment helpful? | Yes | No
addy.gracias, May 21, 2012 (view all comments by addy.gracias)
I LOVE food trucks, especially my home brewed food from DC. This is a fabulous gift idea!
Was this comment helpful? | Yes | No
View all 3 comments

Product Details

ISBN:
9780761156161
Subtitle:
150 Recipes and Ramblings from America's Best Restaurants on Wheels
Author:
Edge, John T
Author:
Edge, John T.
Publisher:
Workman Publishing Company
Subject:
American - General
Subject:
Cooking and Food-US General
Subject:
Cooking : Courses & Dishes - General
Edition Description:
Paperback
Publication Date:
20120508
Binding:
Paperback
Language:
English
Pages:
304
Dimensions:
8.5 x 9.25 in

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Related Subjects


Children's » General
Cooking and Food » General
Cooking and Food » Regional and Ethnic » Americana
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History and Social Science » Military » General History
History and Social Science » World History » General
Young Adult » General

The Truck Food Cookbook: 150 Recipes and Ramblings from America's Best Restaurants on Wheels Used Trade Paper
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$9.95 In Stock
Product details 304 pages Workman Publishing - English 9780761156161 Reviews:
"Publishers Weekly Review" by , "Edge, a roving food writer for the New York Times, has eaten his way across all the top food truck — friendly cities of the U.S., from Seattle and Portland, Ore., to Madison, Wis., and Minneapolis, down to Austin, Tex., and up to Philly and New York City. He presents 150 of his favorite recipes, taken either directly from the vendors when they were willing to divulge their secrets, or else recreated by his colleague, and the book's photographer, Angie Mosier. It is not surprising that the array of snacks is multicultural in the extreme, but it is interesting to see how certain dishes have jumped the boundaries of their traditional homelands. Jambalaya turns up in Oregon, albeit a healthier than normal version made with red beets and parsnips. Jerk pork in Wisconsin gets the Sloppy Joe treatment, tossed with 'store-bought Jamaican barbecue sauce' and served on a bun. And from a Japanese food cart in Philadelphia, canned tuna, mayo, soy sauce, rice, and spice are wrapped in nori and called tuna onigiri. More authentic walk and eat offerings include a traditional Frito pie from Houston, with the chili poured atop a torn open bag of chips, and L.A.-style beef tacos with tortillas dipped in lard before heating. Some of the chefs have spent too much time in their tiny work spaces: how else to explain creations such as the macaroni and cheese sandwich, and the grilled cheese cheeseburger wherein a dainty burger and some lettuce is nestled between two grilled cheese sandwiches? Agent: David Black." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
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