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
Fresh corn in husks, mayonnaise, Cotija anejo or shredded queso fresco, chili powder and wedge of lime
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.