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John T. Edge, a five-time James Beard Award nominee, writes the monthly “United Tastes” for The New York Times. His work for Saveur and other magazines has been featured in seven editions of the Best Food Writing compilations. He runs the Southern Foodways Alliance at the University of Mississippi. His last book was Algonquin’s Southern Belly: The Ultimate Food Lover’s Companion to the South. Mr. Edge lives with his wife and son in Oxford, Mississippi.
The Truck Food Cookbook: 150 Recipes and Ramblings from America's Best Restaurants on Wheels
by John T. Edge
eBook
$12.05
$19.99
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ISBN-13:
9780761171188
- Publisher: Workman Publishing Company, Inc.
- Publication date: 05/08/2012
- Sold by: Barnes & Noble
- Format: eBook
- Pages: 304
- File size: 44 MB
- Note: This product may take a few minutes to download.
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"Introduction: THE KENNIFER BENCH 1
Book One That Day 7
Chapter One THE GLORY DAYS 9
Chapter Two SUE 15
Chapter Three MARIANNE AND JESUS 23
Chapter Four JOHN 28
Chapter Five KATHRYN 37
Chapter Six TONI AND MICHELLE 42
Chapter Seven SUE 46
Chapter Eight TONI, ROSEMARY, DEBBIE, AND KATHYRN 56
Chapter Nine MARK AND STEVE 63
Chapter Ten TERRI 69
Book Two After That Day 75
Chapter Eleven WHAT DO WE DO WITH THE SORROW? 77
Chapter Twelve TOM 84
Chapter Thirteen SUE 88
Chapter Fourteen ONEKA, SUE, AND BERNIE 94
Chapter Fifteen THE DCA GATHERING PLACE 103
Chapter Sixteen THE FIRST STEP 109
Book Three CLUES TO RECOVERY 115
Chapter Seventeen KATHRYN AND CHIC 117
Chapter Eighteen JOHN, ANNE, AND MARIANNE 125
Chapter Nineteen ANNE 130
Chapter Twenty MARK, JOAN, AND STEVE 134
Chapter Twenty-One UNSUNG HEROES 142
Chapter Twenty-Two DIRT THERAPY 149
Chapter Twenty-Three DO WHAT YOU LOVE 155
Book Four WHY WE FLY 165
Chapter Twenty-Four THE SPACE 167
Chapter Twenty-Five CAPTAIN OBVIOUS 175
Chapter Twenty-Six LETTING GO 184
Chapter Twenty-Seven KENNIFER’S BENCH 192
Chapter Twenty-Eight RECLAIMINGTHESKY.COM 201
Epilogue 209"
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Publishers Weekly
...a fascinating addition to the growing literature spawned by 9/11.Kirkus Reviews
New York Times food columnist Edge (Southern Belly: The Ultimate Food Lover's Companion to the South, 2007, etc.) explores "outsider food, immigrant food, [and] the food of the underclass" in an intelligently organized cookbook featuring a smorgasbord of American street foods. In cities such as Los Angeles, Minneapolis, San Francisco, Houston and New York, the author gathered recipes that range from the familiar with an ethnic twist (sumac on tater tots) to regional fare (Portland poutine) to fast food (burgers and tacos) to healthier concoctions (Ethiopian lentils and tuna onigiri). Many employ simple ingredients, as well as flavorful sauces and marinades. Whether served in hearty or bite-sized portions, they are often characterized by their portable, comforting nature. Readers who may have initially equated "truck food" with greasy spoons will be pleasantly surprised to discover that quick methods such as deep-frying are limited, as are the more excessive creations, including a grilled cheese cheeseburger. Adventurous palates will also find fusions such as Kimchi quesadillas and crepes with chicken, veggies and coconut. Edge contextualizes his topic with well-considered introductions to each section--"Fries and Pies," "Waffles and Their Kin," "Brunch on Wheels," "Unexpected Pleasures," "Sandwich Up!, "Rolling in Sweets," etc.--and to the recipes. He also provides background on topics of interest to food-trivia enthusiasts, from the popularity of sriracha to tidbits given by the cooks he encountered. The book is especially noteworthy for its vibrant portrayal of cities as hotbeds for innovation. Despite their fleeting nature, these creations endure in a winning combination of graphic design, cross-cultural flair and writing on one of the staples of the urban food landscape.