On the surface, cities like Naples and Marrakech, New York and Tokyo, Paris and Sao Paolo might appear to have rather more differences and contrasts than affinities, but if you think about it, there is one thing that links all these cities, or rather all the world's big cities: street food, which, as well as being perfect for sudden attacks of hunger, represents a genuine insight into metropolises and cultures around the globe. This book, packed with glorious color photographs, presents the very best in street food, with images, information, and recipes for the specialties habitually prepared and consumed on the street. It is a discovery of traditions, cultures, customs, and ways of life--street food reflects the lifestyle of a nation. It also represents an opportunity to meet and socialize: the outdoor, informal setting and the lack of set times facilitate interpersonal relations, be it in front of an all-American hot dog stand, over Sicilian arancini, Japanese yakitori, or Brazilian Bahia acarajés.
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Review
Review by Larry Bleiberg, special for USA TODAY
8:07AM EDT October 19. 2012 - Not all great meals come from restaurants. Some are served from carts and stalls and eaten on the go. So-called street food is not only delicious, but can be found in nearly every country, rich or poor, says Carla Diamanti, co-author of Street Food: Authentic Snacks From Around the World (Ullmann, $14.99). "It's a way to get to know the people and the flavor of a place," says the Italian writer, who has nibbled her way around the globe. She shares some favorite snacks - and snacking places - with Larry Bleiberg for USA TODAY
10 great places for street food
Not all great meals come from restaurants. Some are served from carts and stalls and eaten on the go. So-called street food is not only delicious, but can be found in nearly every country, rich or poor, says Carla Diamanti, co-author of Street Food: Authentic Snacks From Around the World (Ullmann, $14.99). "It's a way to get to know the people and the flavor of a place," says the Italian writer, who has nibbled her way around the globe. She shares some favorite snacks - and snacking places - with Larry Bleiberg for USA TODAY.
Naples, Italy
Pizza
Pizza may be the closest thing to a global food, but Diamanti says there's nothing like the way it's prepared in Naples. The dish is often ordered from a window counter and quickly baked for customers. If you're eating it on the go, you fold it up for pizza al portafoglio, literally wallet style. "Our pizza is quick and simple," she says. inaples.it
New York
Hot dogs
When foreigners first visit America, one of the first things many want to try is the country's quintessential snack food, the hot dog. "It's the flag for America" -- both inexpensive and democratic, Diamanti says. "You expect to see kids queuing at a hot dog stall, but it's executives. People with ties and suits." 212-484-1200; nycgo.com
Japan
Bento boxes
Diamanti says the best time and place to eat this portable Japanese meal is under a blooming cherry tree in the spring. Bento boxes are divided into small compartments, each filled with a different dish: often fish, meat, pickled vegetables, rice or tofu. "It's really just a taste," she says. While the containers often are elaborate wooden serving trays, they also can be cardboard boxes ordered to go. 212-757-5640; jnto.go.jp
Jemaa el Fna Square, Marrakech, Morocco
Food stalls
When the sun begins to set, this central square comes to life as crowds gather to sing, dance -- and eat. Hundreds of stalls serve grilled meat, chicken and rice, and the traditional tagine, a spicy Moroccan stew made with fruit, vegetables and meat. "There is plenty of smoke with hundreds of people cooking at the same time," Diamanti says. 212-221-1583; visitmorocco.com
Morelia, Mexico
Day of the Dead candies
When Mexico celebrates the Day of the Dead in November, crowds gather to remember lost family and friends. And then they eat. The colonial city of Morelia specializes in dulces de muertos, candies of the dead, including skulls made with sugar and chocolate, and borrachitos, sweets filled with liquor. "It's a festival of joy," Diamanti says. visitmexico.com
Jordan
Coffee
Diamanti spent 15 years working with travel companies in Jordan, and grew to love the coffee, which is mixed with cardamom and has a bitter taste. In the desert, it's served by Bedouins, and considered a symbol of hospitality. "It's offered in small cups without handles," she says. Traditionally, travelers are served three cups. If a fourth is offered, just shake your cup side to side to indicate you've had your fill, she says. 877-733-5673; visitjordan.com
Turin, Italy
Aperitifs
This northern Italian city developed vermouth, a fortified wine mixed with spices, and today it's a favorite aperitif. Crowds fill downtown bars before dinner and overflow into the streets. "You take your drink and snack and you go out and chat with friends," Diamanti says. turismotorino.org
France
Crepes
These delicate filled pancakes originated in Brittany, but are now found across France, and beyond. They're prepared on the street and are popular with workers and tourists alike. Diamanti likes the sweet variety, sometimes filled with Nutella, jam or bananas and chocolate with cream. For a savory, the most popular are cheese or ham and cheese, she says. us.franceguide.com
Philadelphia
Soft pretzels
The doughy pretzel has come a long way, Diamanti says. It arrived with immigrants from Central Europe and now is a ubiquitous snack on some city streets. While many people slather it with yellow mustard, she says she likes her plain. "In several Middle Eastern countries, I've found the same kind of bread, the same shape." 800-537-7676; visitphilly.com
Quebec
Maple taffy
Sometimes called tire sur la neige or sugar on snow, this seasonal treat is made by boiling maple sap and then quickly hardening it on snow or ice. It then is eaten on a stick or fork. The treat can be purchased from sugar shacks near Montreal and in the Laurentian Mountains. 877-266-5687; bonjourquebec.com
Right this moment, my kitchen smells like hot cinnamon rolls. I've been baking skillingsbolle, a kind of sweet roll sold in the mornings by bakeries and cart vendors in Norway. The name comes from the usual price: one per skilling (shilling). I like them, even though I have to start them at about 6:00 am to have them ready by breakfast, because for sweet rolls they aren't too sweet, and because once the dough is rolled, you can freeze part of it and just bake a quarter of the recipe. Since I can only ever eat one or two at a sitting, and the recipe I have makes thirty rolls, this is key.
Skillingsbolle is one of the recipes found in Carla Diamanti and Fabrizio Esposito's enticing little travel log Street Food: Authentic Snacks from Around the World. I love to snack. I like to nibble. I also love junk food. Fried food. Greasy, yummy hot-off-the grill food. Hot dogs from street carts. Tacos and burritos from drive through windows, gyros wrapped in white sandwich paper and dripping yogurt sauce, little bowls of chili served in Styrofoam cups with plastic sporks. Pouches of hot french fries with little packets of ketchup squirted over them. Exactly the kind of food that Diamanti and Esposito celebrate.
I don't go out much so don't get to eat this stuff nearly as often as I'd like. I have, however, learned to make a lot of it at home. One of my New Year's resolutions last year--inspired by the absolutely ridiculous prices the supermarket was charging for a little plastic container of hummus--was to go ahead and make the stuff I usually bought pre-made.
So now I make hummus. And I now know how to make bagels and donuts, sourdough bread and French baguettes. I have tins full of home-made granola and a freezer full of soup stocks. Over the summer I learned to make raita--the yogurt and cucumber dip they were selling for six bucks in the produce section and that is so, so good with toasted pita wedges in the summer. I learned to make pita, and naan--an Indian flatbread that I love. If it weren't for the fact that I still need to buy flour and cat food, I'd almost never need to go into the center aisles of the grocery store.
It's the kind of resolution that works because, well, I like to eat, so I'm motivated. But also because I work from home, so it isn't a hardship to have things bubbling away in pots on the stove while I'm tapping away on my laptop at the kitchen table. Or to mark my online status "be right back" so I can take a moment to go knead the bread dough and set it for its second rise. I also live alone, so I rarely cook full meals. I am all about the appetizer and salad sections of cookbooks. And this is why I first picked up Street Food--it was a book that dedicated to the kind of food you tend to eat in handfuls, without plates, on the run and while you were doing something else.
Skillingsbolle was the first recipe I tried, because I wanted a substitute for donuts (which are a total pain in the ass to make from scratch). I've made my way through others in a desultory fashion, but usually with good success: satay (marinated chicken grilled and dipped in peanut sauce), arancini (Italian fried rice balls stuffed with peas and ground beef or lamb), croque monsieur (a fancy French version of ham and cheese), okonomiyaki (a Japanese "pancake" that basically uses all your leftovers in a fried egg and flour batter). Some of the recipes are more labor intensive than I really would want for home kitchen "street food," but there is no arguing with the taste of piping hot fried rice balls stuffed with a spoonful of seasoned ground beef and peas in a bit of tomato sauce. They are, as the authors point out, pretty much the perfect thing to do with leftover rice. I always have leftover rice.
In fact, Street Food is less of a cookbook than an extended series of postcards. Divided into continents (with Europe, the Mediterranean and Asia receiving the lion's share of attention), the pages are dominated by vivid photographs of market and bistro scenes, pushcart vendors and floating farmer's markets where boats are piled high with spiky fruits and bags sit on sandy floors filled with almonds and rose petals. (There is not a single health department certification to be seen anywhere). There is a "wish you were here" feel to the book:
Try going for a stroll through the streets of Innsbruck in winter. At sundown the air becomes redolent with spices rising from the huge containers of steaming vin brûlé, hot and bracing red wine simmered with sugar, cloves, spices and sliced citrus fruit. It celebrates friendship when shared in a grolla, which is passed from hand to hand and sipped while browsing the Christmas markets.
As a travel book, a window into other foods and cultures, Street Food is enticing--the kind of book designed to set you dreaming of far-away places and the great good things there are to discover. As a cookbook it has its frustrations, since the foods described and pictured aren't always the ones they give recipes for. "If you're in the mood to discover Japanese cuisine," the authors advise, "then shabu-shabu is a must. The onomatopoeic name of this dish comes from the sound of thinly sliced meat being plunged into boiling broth and then rapidly swished back and forth to cook it." You will have to find another source for the recipe though, since they don't give it.
There is no index of recipes or ingredients, perhaps because the book isn't very long. And the recipes that are provided aren't always as clear as they could be--one of the spices included in their satay recipe is cumin, but they forget to say how much to add. The guiding principle when this happens, as it turns out, is to season "to taste." Cook until it is "to taste." Add in whatever is "to taste." This is excellent and freeing advice for the instinctive kitchen cook (I am not) but will result in a little trial and error for the not-so-confident cook (like me). I had to make the kibbeh (Middle eastern deep-fried meatballs) twice before I got them the way I liked (more mint, less parsley).
Instead, the book is more of a call to be adventurous, on a small, bite-sized scale. Diamanti and Esposito wander through Marrakech market scenes and African rail stations, Basque cafes and New York City street vendors, and they seem to be saying eternally to each other and to the reader, oh look, try this! Oh, now try this!
And as the scent of the warm cinnamon rolls in my kitchen can attest, it is well worth taking a bite.
Books mentioned in this column:
Street Food: Authentic Snacks from Around the World by Carla Diamanti and Fabrizio Esposito (H.F. Ullman, 2011)
Review from Biblio Buffet, by Nicki Leone.
Nicki Leone showed her proclivities early when as a young child she asked her parents if she could
exchange the jewelry a well-meaning relative had given her for Christmas for a dictionary instead.
She supported her college career with a part-time job in a bookstore, or perhaps it would be more
accurate to say that her college career and attending scholarships and financial aid loans supported
her predilection for working as a bookseller. She has been in the book business for over twenty
years. Currently she works for the Southern Independent Booksellers Alliance, developing marketing
and outreach programs for independent bookstores. Nicki has been a book reviewer for several
magazines, her local public radio station and local television stations. She was one of the founders of
The Cape Fear Crime Festival, currently serves as President of the Board of Trustees of the North
Carolina Writers Network, and as Managing Editor of BiblioBuffet. Plus, she blogs at Will Read for
STREET FOOD on BLOGCRITICS - "I highly recommend this for the chef or avid traveler"
STREET FOOD in the GATEHOUSE NEWS - "Diamanti and Esposito have captured the essence of street food"
8:07AM EDT October 19. 2012 - Not all great meals come from restaurants. Some are served from carts and stalls and eaten on the go. So-called street food is not only delicious, but can be found in nearly every country, rich or poor, says Carla Diamanti, co-author of Street Food: Authentic Snacks From Around the World (Ullmann, $14.99). "It's a way to get to know the people and the flavor of a place," says the Italian writer, who has nibbled her way around the globe. She shares some favorite snacks - and snacking places - with Larry Bleiberg for USA TODAY
10 great places for street food
Not all great meals come from restaurants. Some are served from carts and stalls and eaten on the go. So-called street food is not only delicious, but can be found in nearly every country, rich or poor, says Carla Diamanti, co-author of Street Food: Authentic Snacks From Around the World (Ullmann, $14.99). "It's a way to get to know the people and the flavor of a place," says the Italian writer, who has nibbled her way around the globe. She shares some favorite snacks - and snacking places - with Larry Bleiberg for USA TODAY.
Naples, Italy
Pizza
Pizza may be the closest thing to a global food, but Diamanti says there's nothing like the way it's prepared in Naples. The dish is often ordered from a window counter and quickly baked for customers. If you're eating it on the go, you fold it up for pizza al portafoglio, literally wallet style. "Our pizza is quick and simple," she says. inaples.it
New York
Hot dogs
When foreigners first visit America, one of the first things many want to try is the country's quintessential snack food, the hot dog. "It's the flag for America" -- both inexpensive and democratic, Diamanti says. "You expect to see kids queuing at a hot dog stall, but it's executives. People with ties and suits." 212-484-1200; nycgo.com
Japan
Bento boxes
Diamanti says the best time and place to eat this portable Japanese meal is under a blooming cherry tree in the spring. Bento boxes are divided into small compartments, each filled with a different dish: often fish, meat, pickled vegetables, rice or tofu. "It's really just a taste," she says. While the containers often are elaborate wooden serving trays, they also can be cardboard boxes ordered to go. 212-757-5640; jnto.go.jp
Jemaa el Fna Square, Marrakech, Morocco
Food stalls
When the sun begins to set, this central square comes to life as crowds gather to sing, dance -- and eat. Hundreds of stalls serve grilled meat, chicken and rice, and the traditional tagine, a spicy Moroccan stew made with fruit, vegetables and meat. "There is plenty of smoke with hundreds of people cooking at the same time," Diamanti says. 212-221-1583; visitmorocco.com
Morelia, Mexico
Day of the Dead candies
When Mexico celebrates the Day of the Dead in November, crowds gather to remember lost family and friends. And then they eat. The colonial city of Morelia specializes in dulces de muertos, candies of the dead, including skulls made with sugar and chocolate, and borrachitos, sweets filled with liquor. "It's a festival of joy," Diamanti says. visitmexico.com
Jordan
Coffee
Diamanti spent 15 years working with travel companies in Jordan, and grew to love the coffee, which is mixed with cardamom and has a bitter taste. In the desert, it's served by Bedouins, and considered a symbol of hospitality. "It's offered in small cups without handles," she says. Traditionally, travelers are served three cups. If a fourth is offered, just shake your cup side to side to indicate you've had your fill, she says. 877-733-5673; visitjordan.com
Turin, Italy
Aperitifs
This northern Italian city developed vermouth, a fortified wine mixed with spices, and today it's a favorite aperitif. Crowds fill downtown bars before dinner and overflow into the streets. "You take your drink and snack and you go out and chat with friends," Diamanti says. turismotorino.org
France
Crepes
These delicate filled pancakes originated in Brittany, but are now found across France, and beyond. They're prepared on the street and are popular with workers and tourists alike. Diamanti likes the sweet variety, sometimes filled with Nutella, jam or bananas and chocolate with cream. For a savory, the most popular are cheese or ham and cheese, she says. us.franceguide.com
Philadelphia
Soft pretzels
The doughy pretzel has come a long way, Diamanti says. It arrived with immigrants from Central Europe and now is a ubiquitous snack on some city streets. While many people slather it with yellow mustard, she says she likes her plain. "In several Middle Eastern countries, I've found the same kind of bread, the same shape." 800-537-7676; visitphilly.com
Quebec
Maple taffy
Sometimes called tire sur la neige or sugar on snow, this seasonal treat is made by boiling maple sap and then quickly hardening it on snow or ice. It then is eaten on a stick or fork. The treat can be purchased from sugar shacks near Montreal and in the Laurentian Mountains. 877-266-5687; bonjourquebec.com
Right this moment, my kitchen smells like hot cinnamon rolls. I've been baking skillingsbolle, a kind of sweet roll sold in the mornings by bakeries and cart vendors in Norway. The name comes from the usual price: one per skilling (shilling). I like them, even though I have to start them at about 6:00 am to have them ready by breakfast, because for sweet rolls they aren't too sweet, and because once the dough is rolled, you can freeze part of it and just bake a quarter of the recipe. Since I can only ever eat one or two at a sitting, and the recipe I have makes thirty rolls, this is key.
Skillingsbolle is one of the recipes found in Carla Diamanti and Fabrizio Esposito's enticing little travel log Street Food: Authentic Snacks from Around the World. I love to snack. I like to nibble. I also love junk food. Fried food. Greasy, yummy hot-off-the grill food. Hot dogs from street carts. Tacos and burritos from drive through windows, gyros wrapped in white sandwich paper and dripping yogurt sauce, little bowls of chili served in Styrofoam cups with plastic sporks. Pouches of hot french fries with little packets of ketchup squirted over them. Exactly the kind of food that Diamanti and Esposito celebrate.
I don't go out much so don't get to eat this stuff nearly as often as I'd like. I have, however, learned to make a lot of it at home. One of my New Year's resolutions last year--inspired by the absolutely ridiculous prices the supermarket was charging for a little plastic container of hummus--was to go ahead and make the stuff I usually bought pre-made.
So now I make hummus. And I now know how to make bagels and donuts, sourdough bread and French baguettes. I have tins full of home-made granola and a freezer full of soup stocks. Over the summer I learned to make raita--the yogurt and cucumber dip they were selling for six bucks in the produce section and that is so, so good with toasted pita wedges in the summer. I learned to make pita, and naan--an Indian flatbread that I love. If it weren't for the fact that I still need to buy flour and cat food, I'd almost never need to go into the center aisles of the grocery store.
It's the kind of resolution that works because, well, I like to eat, so I'm motivated. But also because I work from home, so it isn't a hardship to have things bubbling away in pots on the stove while I'm tapping away on my laptop at the kitchen table. Or to mark my online status "be right back" so I can take a moment to go knead the bread dough and set it for its second rise. I also live alone, so I rarely cook full meals. I am all about the appetizer and salad sections of cookbooks. And this is why I first picked up Street Food--it was a book that dedicated to the kind of food you tend to eat in handfuls, without plates, on the run and while you were doing something else.
Skillingsbolle was the first recipe I tried, because I wanted a substitute for donuts (which are a total pain in the ass to make from scratch). I've made my way through others in a desultory fashion, but usually with good success: satay (marinated chicken grilled and dipped in peanut sauce), arancini (Italian fried rice balls stuffed with peas and ground beef or lamb), croque monsieur (a fancy French version of ham and cheese), okonomiyaki (a Japanese "pancake" that basically uses all your leftovers in a fried egg and flour batter). Some of the recipes are more labor intensive than I really would want for home kitchen "street food," but there is no arguing with the taste of piping hot fried rice balls stuffed with a spoonful of seasoned ground beef and peas in a bit of tomato sauce. They are, as the authors point out, pretty much the perfect thing to do with leftover rice. I always have leftover rice.
In fact, Street Food is less of a cookbook than an extended series of postcards. Divided into continents (with Europe, the Mediterranean and Asia receiving the lion's share of attention), the pages are dominated by vivid photographs of market and bistro scenes, pushcart vendors and floating farmer's markets where boats are piled high with spiky fruits and bags sit on sandy floors filled with almonds and rose petals. (There is not a single health department certification to be seen anywhere). There is a "wish you were here" feel to the book:
Try going for a stroll through the streets of Innsbruck in winter. At sundown the air becomes redolent with spices rising from the huge containers of steaming vin brûlé, hot and bracing red wine simmered with sugar, cloves, spices and sliced citrus fruit. It celebrates friendship when shared in a grolla, which is passed from hand to hand and sipped while browsing the Christmas markets.
As a travel book, a window into other foods and cultures, Street Food is enticing--the kind of book designed to set you dreaming of far-away places and the great good things there are to discover. As a cookbook it has its frustrations, since the foods described and pictured aren't always the ones they give recipes for. "If you're in the mood to discover Japanese cuisine," the authors advise, "then shabu-shabu is a must. The onomatopoeic name of this dish comes from the sound of thinly sliced meat being plunged into boiling broth and then rapidly swished back and forth to cook it." You will have to find another source for the recipe though, since they don't give it.
There is no index of recipes or ingredients, perhaps because the book isn't very long. And the recipes that are provided aren't always as clear as they could be--one of the spices included in their satay recipe is cumin, but they forget to say how much to add. The guiding principle when this happens, as it turns out, is to season "to taste." Cook until it is "to taste." Add in whatever is "to taste." This is excellent and freeing advice for the instinctive kitchen cook (I am not) but will result in a little trial and error for the not-so-confident cook (like me). I had to make the kibbeh (Middle eastern deep-fried meatballs) twice before I got them the way I liked (more mint, less parsley).
Instead, the book is more of a call to be adventurous, on a small, bite-sized scale. Diamanti and Esposito wander through Marrakech market scenes and African rail stations, Basque cafes and New York City street vendors, and they seem to be saying eternally to each other and to the reader, oh look, try this! Oh, now try this!
And as the scent of the warm cinnamon rolls in my kitchen can attest, it is well worth taking a bite.
Books mentioned in this column:
Street Food: Authentic Snacks from Around the World by Carla Diamanti and Fabrizio Esposito (H.F. Ullman, 2011)
Review from Biblio Buffet, by Nicki Leone.
Nicki Leone showed her proclivities early when as a young child she asked her parents if she could
exchange the jewelry a well-meaning relative had given her for Christmas for a dictionary instead.
She supported her college career with a part-time job in a bookstore, or perhaps it would be more
accurate to say that her college career and attending scholarships and financial aid loans supported
her predilection for working as a bookseller. She has been in the book business for over twenty
years. Currently she works for the Southern Independent Booksellers Alliance, developing marketing
and outreach programs for independent bookstores. Nicki has been a book reviewer for several
magazines, her local public radio station and local television stations. She was one of the founders of
The Cape Fear Crime Festival, currently serves as President of the Board of Trustees of the North
Carolina Writers Network, and as Managing Editor of BiblioBuffet. Plus, she blogs at Will Read for
STREET FOOD on BLOGCRITICS - "I highly recommend this for the chef or avid traveler"
STREET FOOD in the GATEHOUSE NEWS - "Diamanti and Esposito have captured the essence of street food"
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Most Helpful Customer Reviews
9 of 10 people found the following review helpful
By Chef Deb
Format:Hardcover|Amazon Verified Purchase
Let me start by saying I don't usually review books. That being said, I own over 1200 cookbooks and I am a classically trained chef (and yes, a woking chef). I also travel extensively for my profession, and I try to absorb as much information as I possibly can by working for other chefs for free ( it's called a stage).
I buy cookbooks by the dozens, as I am always looking for something interesting or unique. Given the high reviews I thought I'd give this book a go, however besides the photos, the recipes aren't that good.
The Good:
*There are SOME Beautiful photos ( but you can find better ones on many travel/food blogs)..but honestly, there are many photos of just "food carts", buildings, taxism etc.. I bought the book to see the food.
* 'Okay' descriptions of large regions
The Bad
* only 28 SAMPLE "recipes" in a book that has 186 pages.
* To include a recipe for a "spritz" (2-3 ingredients), blueberry muffins, and chocolate cookies, is an insult. But I will give the authors a little room, as I am assuming they may feel their reader might not be too familiar with basic food preparations.
So let's take this even further: IF the reader does not know how to make a blueberry muffin or chocolate chip cookie, then why would the authors print a "recipe' for Challah, and not give proper instructions on how to make Challah? After the ingredients for one loaf of Challah are given, these are the instructions ...." Challah is a jewish bread served at the Shabbat supper, where it is set on an embroidered cloth before being shared. The braided loaf is sweetish and dense. Challah is made with flour, sugar, eggs, oil, butter, water and yeast. It is raised twice, before being split up into smaller portions and then after braiding. before baking it is brushed with egg to give it a golden sheen".. How many cookbooks offer only a few sentences on how to make Challah? The proofing (raising) instructions are confusing, and if the reader is not technically skilled, then the writer misses the boat (the Paella recipe is also rather lacking). Unfortunately, most of the recipes are either pedestrian ( Waffles, crepes, chocolate chip cookies, muffins) or there is narrative on the foods in the area but no real recipes.
* Let's assume the purchaser is a "foodie" and you want to explore more of the ever popular "street food" phenom.. then you will be disappointed. IF you are only really interested in photos, then pick this up at the library and take 5 minutes out of your life and thumb through it, because you WILL NOT find a "range of local delicacies on offer are boundless" as the publisher suggests.
I am returning this book to amazon. There are several amazing cookbooks on street food available, but this my dear reader is not one of them.
I buy cookbooks by the dozens, as I am always looking for something interesting or unique. Given the high reviews I thought I'd give this book a go, however besides the photos, the recipes aren't that good.
The Good:
*There are SOME Beautiful photos ( but you can find better ones on many travel/food blogs)..but honestly, there are many photos of just "food carts", buildings, taxism etc.. I bought the book to see the food.
* 'Okay' descriptions of large regions
The Bad
* only 28 SAMPLE "recipes" in a book that has 186 pages.
* To include a recipe for a "spritz" (2-3 ingredients), blueberry muffins, and chocolate cookies, is an insult. But I will give the authors a little room, as I am assuming they may feel their reader might not be too familiar with basic food preparations.
So let's take this even further: IF the reader does not know how to make a blueberry muffin or chocolate chip cookie, then why would the authors print a "recipe' for Challah, and not give proper instructions on how to make Challah? After the ingredients for one loaf of Challah are given, these are the instructions ...." Challah is a jewish bread served at the Shabbat supper, where it is set on an embroidered cloth before being shared. The braided loaf is sweetish and dense. Challah is made with flour, sugar, eggs, oil, butter, water and yeast. It is raised twice, before being split up into smaller portions and then after braiding. before baking it is brushed with egg to give it a golden sheen".. How many cookbooks offer only a few sentences on how to make Challah? The proofing (raising) instructions are confusing, and if the reader is not technically skilled, then the writer misses the boat (the Paella recipe is also rather lacking). Unfortunately, most of the recipes are either pedestrian ( Waffles, crepes, chocolate chip cookies, muffins) or there is narrative on the foods in the area but no real recipes.
* Let's assume the purchaser is a "foodie" and you want to explore more of the ever popular "street food" phenom.. then you will be disappointed. IF you are only really interested in photos, then pick this up at the library and take 5 minutes out of your life and thumb through it, because you WILL NOT find a "range of local delicacies on offer are boundless" as the publisher suggests.
I am returning this book to amazon. There are several amazing cookbooks on street food available, but this my dear reader is not one of them.
2 of 2 people found the following review helpful
Format:Hardcover
This book walks you through street food in The Mediterranean, Europe, The Middle East, Far East, Chindia, America and Africa. Each section walks you through the area in general with a brief look at the history, climate and geography. There are tons of gorgeous photographs of local street vendors, the food, people eating, the streets, etc. Many of the pages have full page photographs and the others have several photographs per page. I didn't find a page in this book without photographs.
Each country not only shows you the typical foods you might eat at a street vendor, it also shows you how the people in each area dress and what the cities look like. There are even many close ups that show you how the foods are prepared. Each photograph has a caption so that you know exactly what you're looking at. Each area of the world contains several recipes for foods typically sold as street food. The book explains the origins of the recipe and has a beautiful color photograph showing what it looks like as it's traditionally prepared. The included recipes are amazing. They have a detailed ingredients list and easy to follow instructions along with a brief history of the recipe itself. For the most part, the ingredients should be available at any large supermarket however in some cases, you may need to search out an ethic store to find all the ingredients necessary. There is a nice range of sweet and savory foods in the cookbook.
Whether you love to cook or to travel, you'll enjoy this cookbook/travel book immensely. I may never have the chance to travel to any of the countries but the photographs and descriptions included let me feel as though I had. I highly recommend this for the chef or avid traveler on your Christmas list.
Each country not only shows you the typical foods you might eat at a street vendor, it also shows you how the people in each area dress and what the cities look like. There are even many close ups that show you how the foods are prepared. Each photograph has a caption so that you know exactly what you're looking at. Each area of the world contains several recipes for foods typically sold as street food. The book explains the origins of the recipe and has a beautiful color photograph showing what it looks like as it's traditionally prepared. The included recipes are amazing. They have a detailed ingredients list and easy to follow instructions along with a brief history of the recipe itself. For the most part, the ingredients should be available at any large supermarket however in some cases, you may need to search out an ethic store to find all the ingredients necessary. There is a nice range of sweet and savory foods in the cookbook.
Whether you love to cook or to travel, you'll enjoy this cookbook/travel book immensely. I may never have the chance to travel to any of the countries but the photographs and descriptions included let me feel as though I had. I highly recommend this for the chef or avid traveler on your Christmas list.
1 of 1 people found the following review helpful
By Goodchick
Format:Hardcover|Amazon Verified Purchase
VERY few recipes... but they are excellent. great stories and photos. i just wish it was larger to accomodate more recipes.
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