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Mission Street Food: Recipes and Ideas from an Improbable Restaurant Hardcover – August 23, 2011

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Anthony Myint (Author)
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Anthony Myint (Author),
Karen Leibowitz (Author)
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4.2 out of 5 stars 24 customer reviews
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Product Details

  • Hardcover: 224 pages
  • Publisher: McSweeney's (August 23, 2011)
  • Language: English
  • ISBN-10: 1936365154
  • ISBN-13: 978-1936365159
  • Product Dimensions: 1 x 8.2 x 10.2 inches
  • Shipping Weight: 2.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (24 customer reviews)
  • Amazon Best Sellers Rank: #420,764 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

5.0 out of 5 starsAwesome and inspiring
By Saliner on August 15, 2011
Format: Hardcover
The day I received this book, I didn't intend to lay on the couch for the next six hours reading it. When I finished, all I could say was "FK." I was totally hooked on the unique narrative, from their earliest days in a taco truck to the inception of Mission Street Food through to its (too soon) demise. I still miss the innovation and ingenuity (coupled with the sweet prices) of their weekly rotating menu and this was a way for me to tap into that again and perhaps brave a few of their daring recipes at home. I don't know of any other institution in the US who's established a nonprofit model such as theirs, or been brave enough to give such far-flung ideas a shot. It's totally inspiring. And Anthony Bourdain said it best, above.
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5.0 out of 5 starsUnique restaurant, unique book
By Arleen A on December 5, 2011
Format: Hardcover
This book is as innovative and fascinating as the restaurant it describes. It's a great read! Mission Street Food started in a taco truck in San Francisco's Mission District and grew to become a pop-up restaurant with menus that changed every week according to the whims of the guest chefs. The restaurant was not only on Mission Street, it was also a restaurant with a mission: donating its profits to food charities. The first part of the book is a narrative that humorously describes the authors' on-the-job learning of the business aspects of running a restaurant (the food was great from the very beginning--but getting the food to the crowds who showed up was another matter). In the second half of the book, Anthony Myint gives his philosophy about food and cooking technique, as well as numerous recipes. I enthusiastically recommend this well-written and heart-warming story about a couple who, against all odds, realized their vision to provide outstanding food at a fair price, while supporting food charities.
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3.0 out of 5 starsLots of back story, not a lot of focus on the food itself
By Amazon Customer on June 25, 2012
Format: Hardcover Verified Purchase
Over half of this book is the back story on the couple that started this restaurant and how it came to be. It was interesting for the first 10 or so pages but it was a lot of overkill. The recipes are interesting - A bit reminiscent of Momofuku (which is why I bought it in the first place) but not as complicated and involved. Lots of Asian and fusion recipes (duh) and plenty of pictures which I appreciate. However, in the end I would probably pass on this book.
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3.0 out of 5 starsWhere are the recipes?
By Sam JM on August 25, 2012
Format: Hardcover
I was really looking forward to buying this book. I am glad I didn't. There is too much focus on the restaurant, manifesto and other deatils which I believe can all be obtained online and/printed in the various local publications.

When I buy a cookbook I want to keep, I like to have the recipes that have helped make this restaurant one of my favorites in San Francisco. I want to be able to reproduce my favorite dishes at home with my personal modifications, to make them less spicy. Recipes for "Smoked Beef Brisked Soup Noodle," and "Salt Cod Fried Rice,' were not included.

I was baffled to see recipes for desserts that are not even served at the restaurant.

They should be a little more generous to their public and share some of their great recipes. I'm sure they will continue to create more delicious meals from their fertile imaginations. Some of us just can't travel to the restaurant and thus have to resort to cooking from the recipes in the book.
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5.0 out of 5 starsNot so much a cookbook as it is a story about a restaurant.
By J. Lee on February 10, 2012
Format: Hardcover Verified Purchase
About 2/3rds of this book is story and background on the restaurant but I feel I took away much more from this book compared to other books with a hundred pages of recipes and no pictures.

At least in this book every recipe has a picture and they are detailed and gorgeous. The story too is inspiring showing that the path to success is not always typical and sometimes you just have to dive in. His cooking philosophy and techniques have been so useful for me and this is truly an entertaining book worth reading for the story alone, the recipes are just the cherry on top.
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5.0 out of 5 starsTemerity+Passionate Dedication=Magic Love Child
By George M Zelenz on August 25, 2011
Format: Hardcover
From going on record stating that Popeye's chicken is THE Gold standard with which to measure culinary success ( rightfully criticizing Chef Keller's over-priced, non-crisp efforts ) to beautifully sharing that working in a Chinese kitchen had the Foreign-Film effect of: "where the language barrier clouds critical analysis enough for the charm of the human condition to shine through."

This is a smart, touching book. It mirrors efforts of my own since 2008, that had nowhere near the success of MSF.

Anyone wanting a very real, authentic book about making it in the professional food world of 2000-Now should get this book. If you're an idealist especially, you will find this book means more to you than Cocoon meant to your Grandparents.

The whole back half of the book contains solid, tasty recipes, damn near anybody could make. If you know the difference between cilantro and flat-leaf parsley, even better. Myint's writing here is really fun with lots of inside jokes for foodies and cooks alike. Solid Gold.

Awesome effort's thus far by MYINT&LEIBOWITZ. I look forward to following them the rest of the way.

-George
San Diego, CA
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5.0 out of 5 starsCurrent and relevant
By Tibster on May 10, 2013
Format: Hardcover
The book that is refreshing and not only revolutionised the restaurant landscape but also the cookbook genre. It's autobiographical and blog-like, chronicling the rise of the business and with some great recipes thrown in for good measure. It's witty, reads like a novel and the characters so loveable and relatable you just want them to succeed even though you already know the happy ending at the end. It's a fractured urban restaurant fairy tale with cool layout and worth owning in your collection as I think it defines a whole new generation of food book.
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Most Recent Customer Reviews

5.0 out of 5 starsFive Stars

Inspiring

Published 6 months ago by Mike Baldwin
1.0 out of 5 starsMeh.

This one fooled me. I found the narrative to be less scintillating than the authors and the recipes to be far fewer than I had hoped. This one is going to be a re-gift. Read more

Published 12 months ago by Stormy
5.0 out of 5 starsSF magic

Purchased this as present for my girlfriend. She loves it.

Published 23 months ago by Noel
5.0 out of 5 starslook who's cooking

Great...it is a go to book..go to cook..go to for ideas...go to just read..Avid rabid cook

Published on January 2, 2015 by no name
2.0 out of 5 starsThis is more of a preachy non-fiction story than a ...

This is more of a preachy non-fiction story than a cookbook. I'd rather see more recipes than tales about making the food.

Published on November 27, 2014 by Richard Gelderman
5.0 out of 5 starsIn great condition, only a couple of nicks on the ...

In great condition, only a couple of nicks on the cover, but I look for content when buying a book, not aesthetic. Fast shipping, good price. Nothing to complain about!

Published on August 30, 2014 by Fred Noinaj
5.0 out of 5 starsI love and admire this cookbook!!

Great cookbook!!!! Awesome pictures and great instruction on recipes. Cooked a few dishes at work already, all are very good and easy to follow directions.

Published on November 3, 2013 by Dmako
4.0 out of 5 starsHipster cuisine come to life

I normally don't review cookbooks but this is one of those hybrid tomes that contain more narrative and anecdote than recipes (I estimate the ratio at 75/25). Read more

Published on April 30, 2013 by Sibelius
5.0 out of 5 starsHighly recommend

Great cookbook. Entertaining, well written, great section on meat. I have tried several recipes with good results. If you enjoy fusion food you will want this book on your shelf.

Published on April 18, 2013 by Joanne Le Boeuf
5.0 out of 5 starsGreat inspiration.

As a chef I don't look books to get recipies from but just ideas, And this book has them in spades.

Published on March 30, 2013 by Superjohner

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