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Food Trucks: Dispatches and Recipes from the Best Kitchens on Wheels Paperback – April 19, 2011
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—Final Word, USA Today, 5/24/11
“In this excellent cookbook on roving foods, Shouse, the food and drink editor for Time Out Chicago, interviews 50 proprietors of various taco carts, ice cream trucks, crepe trailers, and kebob-mobiles across 18 major U.S. cities (cooking in a truck is still illegal in the Windy City). Along the way, she creates a fascinating landscape of cultural diversity--folks from all walks of life who have dedicated themselves to cranking out quick, cheap, nomadic snacks. In New York, there is the classically trained bassoonist who has become a local hero with his Big Gay Ice Cream Truck. In Seattle, a woman who is part Korean and part Hawaiian teams with a Chinese-Filipino to serve up Spam sliders. And in New Orleans, a Katrina victim who attended culinary schools in London and Sydney makes brisket in a refrigerator that has been turned into a giant smoker. Along the way, Shouse provides recipes for crowd favorites like the buttermilk fried chicken found in Oahu, and a Sloppy Jose in Miami. Some ingredients, it turns out, travel more intriguingly than others. Bacon, for instance, shows up as a mac & cheese garnish in New Hampshire, arrives as a doughnut topping in Austin, Tex., and beds down in an ice cream sandwich in Manhattan. (Apr.)”
—Publishers Weekly, Starred Review, 3/21/11
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Top Customer Reviews
The cities were chosen as locales with high numbers of street food vendors.
The book is divided into west coast pacific, pacific northwest, midwest, south and east coast. The number of food trucks covered range from 13 in Los Angeles to one in cities such as Milwaukee, Madison and Minneapolis, Marfa, Texas, New Orleans, Durham and Portsmouth. Strange to have cities chosen as street food regions to only have one food truck selected. Other cities covered are; Washington, New York, Philadelphia, Miami, Austin, Kansas City, Chicago, Seattle, Portland, Oregon, San Francisco and Oahu.
There is information on the individual trucks and how they started. Side bars tell where interesting side dishes can be obtained - these have the addresses, the food trucks also have their web sites and how to twitter them.
This really is not complete enough to be called a guidebook considering the amount of food trucks out there now and it really isn't a cookbook. It has about 45 recipes from various food trucks.
It's an interesting look at what has really been a long time method to sell food in metropolitan areas.
Although food trucks, carts and kiosks have existed for many decades, the current crop of fine dining mobile kitchens is a decidedly new phenomenon. It could be a direct result of the weak economy or it just might be an independent, organic movement of it's own. Either way it's making for some good eating.
I like several things about this book. The little cartoon maps of food truck gathering places in various cities; the small candid photographs (some professionally shot, others not) of food trucks and the people that run them; as well as recipes, all contribute to making this book a fair introduction to the world of food trucks. However, there are also somethings that I did not like.
The author is a food and restaurant writer in Chicago. Why is it that so many writers of food truck books come from a city that is notorious for restricting the operation of mobile kitchens? Anyway, from reading the credits for the photos I got the feeling the the author has only visited a handful of the food trucks covered. This is not what I expect from a book like this, especially in the days where hosts from programs like Diners, Drive-ins and Dives personally take you inside the restaurants and kitchens of top eating spots.Read more ›
Here in Kansas City we have a HUGE food truck culture. We have food truck festivals every summer, and some of the best chefs in the city have cooked in food trucks.
However, only one KC food trucks was mentioned in this book and that company is not even a food truck anymore.
Fresher than Fresh snow cones now has a brick-and-mortar location(as do several of the previous food-truck-only eateries)in K.C.
Most of the cities food trucks either have a physical location in addition to the truck, or they eventually graduate to a fixed shop, or they close up the food truck and move on to the next food adventure, like a pop-up or a foodie festival.
Food truck folks and creative and ever-changing. This cookbook reads like a history book, but like other reviews have alluded to, not a very interesting one.
Most Recent Customer Reviews
it is avery complete book, love the grafics and xplenations of every food truck! many thanks..
i will buy more like this1
I enjoyed the stories and recipes. It was worth the money spent and met my expectations. I do recommend it.Published on January 18, 2014 by YayaOrchid
I liked the overview of the food truck phenomenon, but I agree with other reviewers that the book could have published more recipes or perhaps gone a little further to find the... Read morePublished on April 19, 2013 by Meliossa
I love it! real recipes, nice stories and cool picts. This is not a huge book but has a lot of information and a great layout.Published on November 16, 2012 by Rafael Alvarez
Read this and then hit the streets with a major appetite.
I recommend using this as an adventure guide, pick the trucks you like from the book, use <[... Read more
This book has a lot of good varieties of food trucks mentioned in it. However the book has more mentions about the biography of the people in the food truck and what is in them. Read morePublished on November 4, 2011 by Robertjgahwilerjr