Eat St. is a lip-smacking celebration of North America’s tastiest, messiest, and most irresistible street food. Join James Cunningham on the ultimate culinary road trip to find the most daring, delicious, and inventive street food across the continent.
And the best part is that now you can make these delicious, over-the-top, culinary creations at home. Eat. St. is packed with 125 recipes from the best food vendors on wheels dishing out great curbside eats all over North America from Tijuana-style tacos served out of an Airstream trailer to pizzas baked in a brick oven on wheels to classic dogs with all the fixin’s to sirloin burgers slathered in bacon jam. It’s filled with full-colour photographs of your favourite vendors and the most sumptuous, mouth-watering dishes you won’t be able to resist!
Eat. St. is the perfect book for fans of the hottest food trend and a full-course meal of the tastiest street food around.
Cunningham confesses that he is a terrible cook. But his passion for eating has been enough to propel him into the host spot of Eat St., the Cooking Channel's survey of awe-inspiring food trucks, and now into the role of author for this collection of more than 125 recipes culled from the show. The book is a study of both utensil-free street snacks, and the more complicated, fork-mandatory dishes that have evolved as this realm of cookery comes of age. Though Cunningham is a professional comedian, he generally stays out of the way, letting the recipes speak for themselves. He contributes the briefest of commentaries about each truck, but compensates with an extensive "Truck Finder" bibliography, listing Web sites and Twitter handles for each. The chapters are arranged by complexity, beginning with fries then moving through burgers and hot dogs, sandwiches, tacos, soups, and then curbside meals like lobster risotto and pulled pork caesar salad. The last chapter, on desserts, is a decadent foray into maple bacon cupcakes and carrot cake pierogies. Geographically, the selections are nicely varied. There are the expected cities such as Seattle; Los Angeles; Austin, Tex.; and New York, but also a healthy sampling from locales in Florida, Arizona, and even Canada and the U.K. Matching cuisines to their native locales would be a fool's errand, since many of these mobile chefs delight in bringing foreign flavors to their home turf, including Chris Hodgson and his Dim and Den Sum truck, which rolls soba noodles into the heart of Cleveland, Ohio.