Average Reviews:
(More customer reviews)Food Trucks gives an education, a few recipes and a few specific trucks to look for in various cities.
The cities were chosen as locales with high numbers of street food vendors.
The book is divided into west coast pacific, pacific northwest, midwest, south and east coast. The number of food trucks covered range from 13 in Los Angeles to one in cities such as Milwaukee, Madison and Minneapolis, Marfa, Texas, New Orleans, Durham and Portsmouth. Strange to have cities chosen as street food regions to only have one food truck selected. Other cities covered are; Washington, New York, Philadelphia, Miami, Austin, Kansas City, Chicago, Seattle, Portland, Oregon, San Francisco and Oahu.
There is information on the individual trucks and how they started. Side bars tell where interesting side dishes can be obtained - these have the addresses, the food trucks also have their web sites and how to twitter them.
This really is not complete enough to be called a guidebook considering the amount of food trucks out there now and it really isn't a cookbook. It has about 45 recipes from various food trucks.
It's an interesting look at what has really been a long time method to sell food in metropolitan areas.
Click Here to see more reviews about: Food Trucks: Dispatches and Recipes from the Best Kitchens on Wheels
With food-truck fever sweeping the nation, intrepid journalist Heather Shouse launched a coast-to-coast exploration of street food. In Food Trucks, she gives readers a page-by-page compass for finding the best movable feasts in America.From decades-old pushcarts manned by tradition-towing immigrants to massive, gleaming mobile kitchens run by culinary prodigies, she identifies more than 100 chowhound pit-stops that are the very best of the best. Serving up everything from slow-smoked barbecue ribs to escargot puffs, with virtually every corner of the globe represented in brilliant detail for authentic eats, Food Trucks presents portable and affordable detour-worthy dishes and puts to rest the notion that memorable meals can only be experienced in lofty towers of haute cuisine. The secrets behind the vibrant flavors found in Vietnamese banh mi sandwiches, Hungarian paprikash, lacy French crepes, and global mash-ups like Mex-Korean kimchi quesadillas are delivered via more than 45 recipes, contributed by the truck chefs themselves. Behind-the-scenes profiles paint a deeper portrait of the talent behind the trend, offering insight into just what spawned the current mobile-food concept and just what kind of cook chooses the taco-truck life over the traditional brick-and-mortar restauranteur route. Vivid photography delivers tantalizing vignettes of street food life, as it ebbs and flows with the changing demographics from city to city. Organized geographically, Food Trucks doubles as a road trip must-have, a travel companion for discovering memorable meals on minimal budgets and a snapshot of a culinary craze just waiting to be devoured.
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