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Street Food Hardcover – May 21, 2007


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Editorial Reviews

Review

Tom Kime s Street Food introduces us to the unpretentious, unpredictable and always delightful nibbles found at food stalls on streets the world over, like savory Indonesian beef saté skewers, grilled sardines, Lebanese lamb pizza, stuffed fish balls, sweet fried ravioli, salt cod croquettes, Mexican pumpkin flower soup, hummus with cinnamon lamb and so many more. The names of the dishes themselves awaken the senses and are slightly poetic. If you have a good sense of flavor imagination, this book is enough to drive you mad. --deependdining.com

About the Author

Tom Kime cut his catering teeth with Rick Stein, and worked at the River Cafe with Jamie Oliver (he cooked at Jamie's wedding). Now a private chef and food consultant, Tom has opened Food at The Muse in Notting Hill, and writes for BBC's Good Food Magazine, Olive, and Waitrose Food Illustrated. His first book, Exploring Taste and Flavour, was published in 2005. --This text refers to an alternate Hardcover edition.
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Product Details

  • Hardcover: 224 pages
  • Publisher: DK (May 21, 2007)
  • Language: English
  • ISBN-10: 0756628504
  • ISBN-13: 978-0756628505
  • Product Dimensions: 7 x 0.8 x 8.9 inches
  • Shipping Weight: 1.6 pounds
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Best Sellers Rank: #1,091,346 in Books (See Top 100 in Books)

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2 of 2 people found the following review helpful By Kristen on January 24, 2012
Format: Hardcover
Seafood empanadas, sweet fried ravioli, prawn fritters, I enjoyed not only the recipes but also the pictures and stories that Kime uses in his cookbook. I've only tried a handful, but I'm looking forward to sampling more.
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Format: Hardcover
The very first recipe in the sri lanka section is for Mexican salsa. exactly as I have made for years put in a poppadum. However it tells you to use fresh or store bought.

Now here is what I find not only odd, but off putting. I can't find papadum anywhere except on-line AND this author feels that it is not necessary to provide a working recipe for the reader to make their own. WHY? The recipe as it reads now only takes half the page. Why not provide a complete recipe? After looking on-line it was an easy enough recipe and no harder than making home-made tortillas.
The menu section is unnecessary and takes up vital book space. There is also index's that seem redundant in the front and the back of the book. Full page photos with no obvious use take up valuable real estate in both the front and back of the book.

I love the photos of each recipe and understand the need for the author to explain each chapter with his travels, but because of so much wasted paper there are too few recipes dedicated to each of the many types of street fare. There is nothing more than a dabble to each and I would have liked to seen this book either broken down into two books and far more recipes; or at least more recipes of substance given under each area listing with at least 300 pages. I love pictures with recipes. Everyone knows that. This book offers many. But so MANY recipes are 1/2 page or less; then you look to the next side and a full page pic of the recipe is sprawled out against it. Why isn't that pic added to the bottom of the page? Why is an entire full page dedicated to a pic? Move that over and give us another offering on the opposing page. 107 out of 224 pages in this book are either full page unnecessary photos or the menu chapter (totally unnecessary)..
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3 of 7 people found the following review helpful By Ricatti Maria Jimena on February 28, 2010
Format: Hardcover
This is a great book about street food around the world.
If you want to take a look into Asia, Africa, Europe and America food culture, this is the right book for you.
Food heritage of each country lives in their streets.
Plus: recipes and lovely photography.
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