The Range: The Tucson Weekly's Daily Dispatch
Blog Categories: Politics | News | Chow | Music | Do This! | Media | TV | Arts and Culture | Fun in General | Sports | Cinema | Snapshot | more categories»
Friday, June 1, 2012
Chow / Books Tucson Food Trucks Featured in New Cookbook
Posted by Irene Messina on Fri, Jun 1, 2012 at 4:00 PM
Food trucks have come a long way since the little carts with hot dogs and pretzels. Adam Borowitz, blogger and Noshing Around columnist extraordinaire, has chronicled the Tucson food truck scene in his column and Food Truck Diaries. Read the latest post here.
And now there's a new book about the national trend. Last month, Workman Publishing released The Truck Food Cookbook: 150 Recipes and Ramblings from America's Best Restaurants on Wheels by John T. Edge. The book includes the following recipes from Tucson trucks:
• OOP’S HOT DOGS: Toritos (Stuffed Güero Chiles)
• EL GUERO CANELO: How to Build a Sonoran Hot Dog w/Jalapeño Salsa
• TAQUERIA SAMMY EL SINALOENSE: Top of the Dog: Guacamole Sauce, Red Onion in Vinegar
Read on below the cut for more information about the book and author:
John T. Edge, a well-known food culture chronicler, has watched this fast growing trend with enthusiasm and excitement. And his enthusiasm has taken him around the country in order to capture the food truck scene. Which he does in THE TRUCK FOOD COOKBOOK: 150 Recipes and Ramblings from America’s Best Restaurants on Wheels (Workman; May 2012)—a country-wide collection of today’s most imaginative dishes from some of the most creative chefs pedaling their wares curbside rather than inside. Visiting hundreds of restaurants on wheels, John T. has collected the very best recipes—and interviewed the proprietors, customers, and small business supporters who helped make the trend happen.A prolific writer with a discerning palate, John T. Edge guides readers and home cooks through each city and recipe with authority. He has written several books on American food and has been included in the Best American Food Writing every year since 2001. His food writing has garnered two James Beard Awards. In addition to being the director of the Southern Foodways Alliance, Edge writes the “United Tastes” column for The New York Times and contributes to Oxford American and Garden & Gun. He has also written for Food & Wine, Bon Appétit, GQ, The New York Times Magazine, Travel + Leisure, and many more. He was a commentator for NPR’s All Things Considered, a judge on Iron Chef America, and has appeared on national television.
Previously in the Range
More by Irene Messina
Staff Pick
UA Library Special Collections
50 Years: Civil Rights in Arizona from 1963 to Today, an exhibit of documents, photographs and papers… More
Popular Content
- The Continuing Saga of Amy's Baking Company; No Press Conference, No PR Firm (The Range: The Tucson Weekly's Daily Dispatch)
- The Militant Baker Takes 'Today' By Storm (The Range: The Tucson Weekly's Daily Dispatch)
- The Folks at Amy's Baking Company In Scottsdale Have Gone Insane [Update: They Were 'Hacked'] (The Range: The Tucson Weekly's Daily Dispatch)
- Images Along the Border Feature Beloved Nogales Artists (The Range: The Tucson Weekly's Daily Dispatch)
- The Woodstock Trend (The Range: The Tucson Weekly's Daily Dispatch)
© 2013 Tucson Weekly | 3280 E. Hemisphere Loop, Suite 180, Tucson AZ 85706 | P.O. Box 27087, Tucson AZ 85726-7087 | (520) 294-1200 | Powered by Foundation
