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The Truck Food Cookbook: 150 Recipes and Ramblings from America's Best Restaurants on Wheels Paperback – May 8, 2012
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"My Halal Kitchen: Global Recipes, Cooking Tips, and Lifestyle Inspiration" by Yvonne Maffei
Explore this bestselling cookbook filled with more than 100 diverse, popular, international recipes made with halal foods or halal substitutes along with tips on how to source them. Learn more
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About the Author
Top Customer Reviews
150 Recipes and Ramblings from America's
Best Restaurants on Wheels
By John T. Edge
Recipes and photography by Angie Mosier
A review by Marty Martindale, Editor, Food site Magazine
This is a very interesting food book on many levels. It is a cookbook, but more, because it demonstrates the many cultural approaches to foods and spices there are. This is also an idea and inspirational book for budding entrepreneurial cook/chef. There is also a lot of good humor, light-hearted philosophies and thoughtful, meaty insertions. We like the "Last seen" squibs. The book also gives a good idea as to how much work owning a food truck takes and glimpses the nitty-gritty of it all, besides the $s, praise and glory.
There are many ways to ride the cilantro and cumin express these days from fries and pies, waffles, sandwiches, tacos, Asian, Mexican, Caribbean, Hawaiian and European. Edge and his staff have done a great job of it.Read more ›
To the uninitiated food served from the roadside or marketplace is just grill food such as hot dogs, burgers and "junk food". Through this book perhaps it will change a few perceptions and maybe encourage you to try some truck food for yourself. For the non-American reader there is the chance to savour a bit of U.S. culture, compare it to what might be available in your own country and, of course, reproduce some of these dishes.
The author has been actively criss-crossing the United States of America, eating a lot of "mobile food" along the way and learning what makes these places tick. Sharing 150 different recipes, countless techniques and many hints, the home cook can create some of their own quirky little dishes in the (perhaps) massive space of their home kitchen.
Split into several sections - fries & pies, waffles and their kin, brunch on wheels, unexpected pleasures, sandwich up!, hot dogs (with a bow to burgers), tacopalooza and rolling in sweets - you can straight away get a bit of an idea about the types of food you will encounter. Yet it is likely that you won't guess it all correctly. This is not a travel guide where you think you will be in City X and look what to eat. Instead the location is mostly irrelevant (and since the restaurants are on four or more wheels they could also have moved...).
The dishes speak for themselves, perhaps with a nod to regional tastes and impressions. Each recipe is relatively clear to follow and you are given a lot of background material at the same time.Read more ›
So, what's the advantage to a street cart cook book, when the food is so easily accessible anyway? Well, one, if you don't live in a big city, your food cart options are pretty small anyway. So this gives you a chance to "sample" food you might otherwise not be able to. Two, this book provides a useful record for an emerging eclectic tradition.
While making the food at home may not be as magical or even as tasty as having it handed to you through a cart window, you certainly get a worthy culinary glimpse. Highly recommended for fans of street cuisine.
The one thing I will caution is due to the wide variety of cultural recipes you're going to need to buy a ton of weird ingredients that your grocery store may not have. I have made substitutes when necessary, but there's a few recipes that won't hold up unless I'm ordering ingredients from asianfoodgrocer.com or another specialty store.
Also - when I'm cooking I don't like to have to flip back and forth in the book. Many of these recipes will refer you to several different sections of the book (one chapter for the marinade, Another for the sauce, and a third for the assembly and cooking instructions). An example of this - the East LA tacos recipe refers you to four different pages. One page for the tortillas, one for the assembly and chili vinaigrette instructions, another page for the salsa, and a fourth page for the pork. When you get to the page for the pork, it refers you to a fifth page for the marinade. So with all those different mini-recipes you need to complete one meal, your ingredient list is going to be lengthy and you run the risk of getting halfway through a recipe and then finding out you need to marinate something for three hours. I would be more likely to use this more regularly if each recipe was all in one place, but maybe that's just me.
Most Recent Customer Reviews
I read all of the reviews for this cookbook and decided to buy and I am really glad I did. I got it last week and I made the Mac & Cheese Grilled Sandwiches. They were AMAZING!!! Read morePublished 29 days ago by T. Simpson
Like all cook books it is a place to start. So begin here and then be creative. See the basics in a 101 presentation before you jump into advanced over menu's problems!Published 5 months ago by Amazon Customer
LOVE this book! We really enjoy food tucks so this was perfect for us. Some recipes look a little complex but at least it tells me honestly how the food trucks make their awesome... Read morePublished 7 months ago by Cassady Tetsworth
Great book, lots of great recipes and food/people history in it. Fantastic recipesPublished 8 months ago by Nanomyte
If you are a food truck fan and enjoy the various types of foods being prepared on these trucks, you will enjoy these recipes. Good photos and layout of the book. Read morePublished 8 months ago by D. Dalal
Was really excited about this but really wasn't as good as I was hoping. Can't put my finger on it - the recipes are good, there are good pictures, but it just wasn't awesome.Published 9 months ago by Shauna
This is a great book, lots of pictures to keep my interest (I'm that 'type' of reader) and I've put plenty of post its on the recipes I plan to try!Published 12 months ago by N. Lang