Food Truck Road Trip--A Cookbook
More Than 100 Recipes Collected from the Best Street Food Vendors Coast to Coast
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- ¥1,200
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- ¥1,200
発行者による作品情報
Authentic Food Recipes From the Best Food Trucks Across the Country
Kim, Phil and Terri traveled from state to state, visiting the best food trucks out there to get the incredible and authentic recipes that make their trucks some of the most popular in the country. This book includes delicious recipes for everything from sandwiches, soups and chilies to vegetarian dishes, classics with a twist and desserts—all straight from the cooks themselves. With the country's food truck favorites made accessible in your own kitchen, you'll deliver incredible and unique food at home you'd have to travel across the country to try.
Outstanding dishes include Prosciutto and Grape Pizza from The Urban Oven in Los Angeles, Maker's Mark Fried Chicken from Big D's Grub Truck in New York, Santa Fe Black Bean Burgers from Mix'd Up Food Truck in Atlanta and Pad Thai Tacos from The Peached Tortilla in Austin.
To get these recipes, the authors found and traveled to the most vibrant food truck cultures across the country, including: Southern and Northern California; New York City; Portland, Oregon; New Orleans; Raleigh, Durham and Charlotte, North Carolina; Atlanta; Minneapolis; Austin; Washington, D.C and Philadelphia.
This cookbook includes all the recipes of your wandering road trip dreams.
PUBLISHERS WEEKLY
Pham and Shen, the folks from the food blog Behindthefoodcarts.com, took an epic road trip to highlight some of the country's most innovative food trucks and the people behind them to find out why they do what they do and, more importantly, how they do it so well. While this isn't the first (or likely the last) book devoted to the boom in food trucks, Pham and Shen, along with photographer Terri Phillips, do a terrific job of showing why these trucks have such devoted followings by showcasing unique takes on classics like Maker's Mark Fried Chicken from New York City's Big D's Grub Truck, as well as innovative regional fare such as a porchetta sandwich with pimento cheese from the aptly named Porchetta Truck in Durham, S.C.; ethnic family fare like New Orleans's La Cocinita's labor-intensive Venezuelan arepas with muchacho; and fusion fare like the Peached Tortilla's pad thai taco in Austin, Tex. It wouldn't be a food truck book without a dash of pretension, provided by Fried Egg I'm In Love's Yolko Ono, a hipstery riff on the classic breakfast sandwich served in Portland, Ore.. There are a few clunkers, such as Philly's Tot Cart's recipe for G-Parm Tots (frozen tater tots, dried garlic, and grated Parmesan cheese), but that's the thankful exception to the rule. Foodies of all stripes and tastes are sure to find something worth trying.
