The Truck Food Cookbook: 150 Recipes and Ramblings from America’s Best Restaurants on Wheels
Marty Martindale

By John T. Edge
Recipes and photography by Angie Mosier
A review by Marty Martindale, Editor, FoodsiteMagazine.com

This is a very interesting food book on many levels. It is a cookbook, but more, because it demonstrates the many cultural approaches to foods and spices there are. This is also an idea and inspirational book for budding entrepreneurial cook/chef.  In addition, there is a lot of good humor, light-hearted philosophies and thoughtful, meaty insertions. We like the “Last seen” squibs. The book also gives a good idea as to how much work owning a food truck takes and glimpses the nitty-gritty of it all, besides the $s, praise and glory.

There are many ways to ride the cilantro and cumin express these days from fries and pies, waffles, sandwiches, tacos, Asian, Mexican, Caribbean, Hawaiian and European. Edge and his staff have done a great job of it.

Here’s a summary of a some of the recipes that interested us:

FROM A JAPANESE FOOD CART – ONIGIRI
Calls for canned white tuna, mayonnaise, soy sauce, chili powder, sushi rice and nori

MEXICO’S ELOTES
Fresh corn in husks, mayonnaise, Cotija anejo or shredded queso fresco, chili powder and wedge of lime

SOUTHWESTERN TORITOS
Simply green chili peppers, stuffed with melting cheese and wrapped in bacon

WEST COAST FENNEL SLAW
Cider vinegar, sugar, olive oil, thinly sliced fennel and thinly sliced onion

NEW YORK WASABI PEA DUSTED ICE CREAM
Simply pulverize wasabi peas and sprinkle over ice cream

OREGON’S GRILLED CHEESE CHEESEBURGER
Ground beef, canola oil, Texas toast, American cheese, lettuce, tomato and yellow mustard

WASHINGTON STATE NOPALITOS AND EGGS TACOS
Flour tortillas, butter, onion, nopalitos, eggs and cilantro

ALSO FROM OREGON, GRAPEFRUIT FIZZ
Grapefruit, basil leaves agave nectar, ice and soda water

TEXAS’ MOROCCAN CHICKEN CREPES
Olive oil, bell pepper, carrots, garlic, butter, onions, sugar, crepes, roasted chicken chunks, Buttermilk-Feta Dressing and Harissa – FLIPHAPPY HARISSA:  Red pepper flakes, garlic, smoked paprika, vinegar, sugar and olive oil.

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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