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Eat St.: Recipes from the Tastiest, Messiest, and Most Irresistible Food Trucks

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Eat St.: Recipes from the Tastiest, Messiest, and Most Irresistible Food Trucks Cover

 

Synopses & Reviews

Publisher Comments:

Eat St. is a lip-smacking celebration of North America’s tastiest, messiest, and most irresistible street food. Join James Cunningham on the ultimate cross-country culinary road trip to find the most daring, delicious, and inventive street food across the country.

And now you can make these over-the-top culinary creations at home. Eat St. is packed with full-color photographs and more than 125 recipes from the best food vendors on wheels dishing out great curbside eats all over North America. From Tijuana-style tacos served out of an Airstream trailer and pizzas baked in a brick oven to sirloin burgers slathered in bacon jam, Eat St. is irresistible!

This is the perfect book for fans of the hottest food trend—a full-course meal of the world’s ultimate street food.

Review:

"Cunningham confesses that he is a terrible cook. But his passion for eating has been enough to propel him into the host spot of Eat St., the Cooking Channel's survey of awe-inspiring food trucks, and now into the role of author for this collection of more than 125 recipes culled from the show. The book is a study of both utensil-free street snacks, and the more complicated, fork-mandatory dishes that have evolved as this realm of cookery comes of age. Though Cunningham is a professional comedian, he generally stays out of the way, letting the recipes speak for themselves. He contributes the briefest of commentaries about each truck, but compensates with an extensive 'Truck Finder' bibliography, listing Web sites and Twitter handles for each. The chapters are arranged by complexity, beginning with fries then moving through burgers and hot dogs, sandwiches, tacos, soups, and then curbside meals like lobster risotto and pulled pork caesar salad. The last chapter, on desserts, is a decadent foray into maple bacon cupcakes and carrot cake pierogies. Geographically, the selections are nicely varied. There are the expected cities such as Seattle; Los Angeles; Austin, Tex.; and New York, but also a healthy sampling from locales in Florida, Arizona, and even Canada and the U.K. Matching cuisines to their native locales would be a fool's errand, since many of these mobile chefs delight in bringing foreign flavors to their home turf, including Chris Hodgson and his Dim and Den Sum truck, which rolls soba noodles into the heart of Cleveland, Ohio." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.

About the Author

James Cunningham is the host of the hit Cooking Channel show Eat St. He has been featured on many national and international network shows, and has appeared on Last Comic Standing, Just for Laughs, and Comedy Inc. James is currently on another grease-stained road trip across the United States shooting Season 4 of Eat St.

Product Details

ISBN:
9780143187486
Author:
Cunningham, James
Publisher:
Pintail
Author:
Winstanley, Nicole
Subject:
Cooking and Food-US General
Edition Description:
Paperback / softback
Publication Date:
20130431
Binding:
TRADE PAPER
Grade Level:
from 12
Language:
English
Pages:
304
Dimensions:
10 x 8 in 1 lb
Age Level:
from 18

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Related Subjects

Cooking and Food » Featured Chefs » Chefs
Cooking and Food » General
Cooking and Food » Regional and Ethnic » Americana
Cooking and Food » Regional and Ethnic » United States » Ethnic
Cooking and Food » Regional and Ethnic » United States » General
Travel » North America » United States » Midwest

Eat St.: Recipes from the Tastiest, Messiest, and Most Irresistible Food Trucks New Trade Paper
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$20.00 In Stock
Product details 304 pages Pintail - English 9780143187486 Reviews:
"Publishers Weekly Review" by , "Cunningham confesses that he is a terrible cook. But his passion for eating has been enough to propel him into the host spot of Eat St., the Cooking Channel's survey of awe-inspiring food trucks, and now into the role of author for this collection of more than 125 recipes culled from the show. The book is a study of both utensil-free street snacks, and the more complicated, fork-mandatory dishes that have evolved as this realm of cookery comes of age. Though Cunningham is a professional comedian, he generally stays out of the way, letting the recipes speak for themselves. He contributes the briefest of commentaries about each truck, but compensates with an extensive 'Truck Finder' bibliography, listing Web sites and Twitter handles for each. The chapters are arranged by complexity, beginning with fries then moving through burgers and hot dogs, sandwiches, tacos, soups, and then curbside meals like lobster risotto and pulled pork caesar salad. The last chapter, on desserts, is a decadent foray into maple bacon cupcakes and carrot cake pierogies. Geographically, the selections are nicely varied. There are the expected cities such as Seattle; Los Angeles; Austin, Tex.; and New York, but also a healthy sampling from locales in Florida, Arizona, and even Canada and the U.K. Matching cuisines to their native locales would be a fool's errand, since many of these mobile chefs delight in bringing foreign flavors to their home turf, including Chris Hodgson and his Dim and Den Sum truck, which rolls soba noodles into the heart of Cleveland, Ohio." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
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