The Truck Food Cookbook

Great night in Minneapolis with Carrie and Lisa of Chef Shack....

Thu, 17 May 2012 14:42:47 -0400

Great night in Minneapolis with Carrie and Lisa of Chef Shack. Recipe for their cardamom mini-donuts is in the book. Just before I took this pic, I ate a bag-full. you should too.

And now Minneapolis. Great to see how truck scene here has...

Wed, 16 May 2012 14:18:00 -0400

And now Minneapolis. Great to see how truck scene here has blossomed. Ten trucks on Marquette today for lunch. And this fine banh mi cart, too, parked conveniently outside the TV station where I did some midday pimping.

On the street in Milwaukee with the folks who sell Globacos....

Tue, 15 May 2012 22:09:46 -0400

On the street in Milwaukee with the folks who sell Globacos. Note the bike, 1 of 4 in a fleet of motorized delivery vehicles that vend Jamaican tacos and other delights.

Tour Schedule -- Milwaukee, Minneapolis, Birmingham this week!

Mon, 14 May 2012 16:59:35 -0400

Please join me this week. More to come next week. Lots of media appearances too.

TUESDAY in MILWAUKEE: I’ll be at Boswell Book Company at 7:00. The Fast Foodie truck will be parked at the curb.

WEDNESDAY in MINNEAPOLIS: Join me, and the Chef Shack ladies, for cardamom donuts at Mill City Farmers Market at 6:00.

SATURDAY in BIRMINGHAM: From 12:00 til 2:00 pm I’ll be at the Pepper Place Farmers Market.

Been cranking radio interviews all morning, talking about the...

Wed, 09 May 2012 12:54:17 -0400

Been cranking radio interviews all morning, talking about the book and side-stepping questions about my favorite cart or truck.

All that said, let’s just say that Swamp Shack in Portland, which serves a fantastic crawfish pie, is a contender. Recipe for that crawfish pie is, of course, in the book.

In the book, I give a good bit of ink to the hotodgueros of...

Tue, 24 Apr 2012 12:02:00 -0400

In the book, I give a good bit of ink to the hotodgueros of Tucson, the men who craft these beauties. Gary Nabhan goes deeper into the story here. Read up.

Kind piece from Arkansas Times. Here’s page 1 of 3, below....

Thu, 19 Apr 2012 10:53:00 -0400

Kind piece from Arkansas Times. Here’s page 1 of 3, below. Link to original here.

Photo

Tue, 17 Apr 2012 16:54:15 -0400

Photo

Wed, 11 Apr 2012 16:44:24 -0400

Just got word from Workman that when I head to NYC on June 7 for...

Fri, 30 Mar 2012 12:32:06 -0400

Just got word from Workman that when I head to NYC on June 7 for an event with the Big Gay Ice Cream Truck boys, we’ll be partying in a mortuary alongside their Big Gay Ice Cream shop. Stay tuned for details

Great Kirkus review!

Tue, 20 Mar 2012 12:52:27 -0400

Yesterday, Kirkus let fly a very kind review. Here it is, in all its greasy, generous glory:

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.