"Eat St." is a lip-smacking celebration of North America's tastiest, messiest, and most irresistible street food. Join James Cunningham on the ultimate cross-country culinary road trip to find the most daring, delicious, and inventive street food across the country.Read more...
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"Eat St." is a lip-smacking celebration of North America's tastiest, messiest, and most irresistible street food. Join James Cunningham on the ultimate cross-country culinary road trip to find the most daring, delicious, and inventive street food across the country.
And now you can make these over-the-top culinary creations at home. "Eat St." is packed with full-color photographs and more than 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 and pizzas baked in a brick oven to sirloin burgers slathered in bacon jam, "Eat St." is irresistible
This is the perfect book for fans of the hottest food trend--a full-course meal of the world's ultimate street food.
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2013-01-07
- Reviewer: Staff
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. (Mar.)
The delicious life of pie
Pies: Sweet and Savory—that’s as straightforward as a title can be, and author Caroline Bretherton, pie practitioner par excellence, offers equally straightforward instructions for a fabulous, international array of more than 230 pies and tarts. An illustrated recipe planner organizes the recipes by pie type—top-crust, double-crust, cobblers and crumbles (yes, there are super savory varieties like Beef and Red Wine Cobbler and Fish Crumble made with salmon and shrimp), individual pies and tarts, en croûtes and layered pies, quiches and more. And the recipes within each chapter are arranged by key ingredient. If you’re a little leery about making pie dough, head for “In Praise of Pie Dough” first, where you’ll be treated to detailed, step-by-step directions for every kind of dough, including quick puff pastry, cookie crust and crumble topping, and shown how to bake blind, line a tart pan and make great decorative edges and tops. From Almond and Peach Tart and Apple and Camembert Tartlets to Venison Wellingtons and Zucchini and Feta Pie, there’s a baked delight for every occasion—and that’s not pie in the sky!
MEALS ON WHEELS
Food trucks are “in” and fast becoming indispensable. The ubiquitous hot dog and pretzel vendors of the recent past have morphed into an American street food phenomenon that rivals the exotic sidewalk fare found in the far-flung corners of the globe. If you’re already an aficionado of this new movable feast, James Cunningham’s Eat St.: Recipes from the Tastiest, Messiest, and Most Irresistible Food Trucks, a tie-in to the Cooking Channel’s popular show “Eat St.,” is a great way to spend more time in this trendy urban foodscape. If you’re not surrounded by vividly painted trucks serving up Korean kolbi, Masala Fish Burgers, Maine Lobster Rolls, Mexican Rajas con Queso, Saigon Shrimp Ceviche, Shashlik with Tzatziki or a creamy, vitamin-packed Strawberry Coconut Smoothie, join the street food revolution by sampling some of the more than 125 recipes included here in the privacy of your own kitchen. That way you can slurp up a Nashville-invented Hot Southern Mess or a fusion-inspired Kimchee Quesadilla with impunity and utter delight.
TOP PICK IN COOKBOOKS
Charleston is a top dining destination, but to the Lee brothers, devotees and chroniclers of Charleston’s cuisine, it’s a “food town, pure and simple,” not a “foodie” town. And in their latest culinary collaboration, The Lee Bros. Charleston Kitchen, they make that distinction clear. Charleston’s food culture has flourished and evolved for more than two centuries. Good food, even great food, isn’t “trendy” here, it’s an integral and celebrated part of Lowcountry life. The brothers L revel in their town’s food history and its vibrant contemporary food scene, and they celebrate it with a collection of 100 eminently doable recipes, inspired by local fishermen and farmers, by famed Charleston institutions past and present (check out the Cheese Spread from the hallowed Henry’s) and by dishes discovered in old cookbooks and memoirs. Fabulous photos, fascinating intros and header notes, and shared slices of history put Charleston’s culinary charms—from drinks to desserts—in loving context and make the Lee brothers’ homage the next best thing to being there.