Cunningham - Eat St.: recipes from the tastiest, messiest, and most irresistible food trucks

RECIPES from the
TASTIEST, MESSIEST,andMOST IRRESISTIBLE
FOOD TRUCKS PENGUIN an imprint of Penguin Canada Published by the Penguin Group Penguin Group (Canada), 90 Eglinton Avenue East, Suite 700, Toronto, Ontario, Canada M4P 2Y3 Penguin Group (USA) Inc., 375 Hudson Street, New York, New York 10014, U.S.A. Penguin Books Ltd, 80 Strand, London WC2R 0RL, England Penguin Ireland, 25 St Stephens Green, Dublin 2, Ireland (a division of Penguin Books Ltd) Penguin Group (Australia), 707 Collins Street, Melbourne, Victoria 3008, Australia (a division of Pearson Australia Group Pty Ltd) Penguin Books India Pvt Ltd, 11 Community Centre, Panchsheel Park,
New Delhi 110 017, India Penguin Group (NZ), 67 Apollo Drive, Rosedale, Auckland 0632, New Zealand (a division of Pearson New Zealand Ltd) Penguin Books (South Africa) (Pty) Ltd, 24 Sturdee Avenue, Rosebank, Johannesburg 2196, South Africa Penguin Books Ltd, Registered Offices: 80 Strand, London WC2R 0RL, England First published 2013 1 2 3 4 5 6 7 8 9 10 (C) Copyright Paperny Publishing Inc., 2013 Images from Season 1: Copyright Fastlane Foods Productions Inc.; Season 2: Copyright Fastlane Foods (2) Productions Inc.; Season 3: Copyright Fastlane Foods (3) Productions Inc.; Season 4: Copyright Fastlane Foods (4) Productions Inc. Recipe on page 256 adapted from The Treats Truck Baking Book by Kim Ima. Copyright 2011 by Kim Ima. By permission of HarperCollins Publishers. Photographs on page vii (middle right) and 197 by Sean Neild Food photography by Ryan Szulc Food styling by Noah Witenoff Prop styling by Madeleine Johari All rights reserved.

Without limiting the rights under copyright reserved above, no part of this publication may be reproduced, stored in or introduced into a retrieval system, or transmitted in any form or by any means (electronic, mechanical, photocopying, recording or otherwise), without the prior written permission of both the copyright owner and the above publisher of this book. Manufactured in the U.S.A. Library and Archives Canada Cataloguing in Publication Cunningham, James Eat St. / James Cunningham. Includes index. Based on the television program Eat St.

ISBN 978-0-14-318736-3 1. Street food. 2. Street-food vendors. 3. 4. Eat St. (Television program). 5. Cookbooks. I. Title. II. II.

Title: Eat street. III. Title: Eat St. (Television program) TX714.C86 2013 641.5 C2012-905172-1 American Library of Congress Cataloging in Publication data available Visit the Penguin Canada website at www.penguin.ca Special and corporate bulk purchase rates available; please see www.penguin.ca/corporatesales or call 1-800-810-3104, ext. 2477. INTRODUCTIONBefore I go any further, I must tell you that I am not a great cook.

I am, however, a great lover of all foods and more accurately, the eating of them! I was backstage at a comedy club a while back when I received a call that would change my life... well, more accurately, my eating habits. The call was from a producer who was putting together a show about food trucks. He asked me if I would fly to New York City to film the pilot episode of Eat St. The rest, as they say, is history.Before Eat St., I had definitely indulged in my share of street food. As a standup comedian, I would often finish up at the clubs at two in the morning, when there arent a lot of culinary options. At the time, my perception of food truck didnt go beyond the hotdog and fry carts that permeate our urban landscape.But something really cool was starting to happen on the streets of Miami, Portland, Vancouver, New York, Toronto, Austin, Calgary, and dozens of other cities.

The street food revolution was taking North America by storm and forever changing the way we looked at street meat.Everywhere, entrepreneurial chefs were converting old horse trailers, Winnebagos, buses, fire trucks, and of course the workhorse of the food truck industry, the Grumman, into mobile gourmet feast factories. Suddenly lobster rolls, Thai seafood curries, and Korean short rib tacos were replacing pretzels, fries, and dogs. Trucks were wrapped in glorious vinyl artwork, and the menus started looking like what youd find at bricks-and-mortar restaurants. Lineups formed, first around the corner and then around the block! The food truck renaissance had begun.But then things really started heating up. If there is one thing that the street food revolution can attribute its incredible and rapid success to, it is without a doubt social media. Now that almost everyone has a smartphone, food trucks are able to connect with their customers twenty-four hours a day, wherever they are.

Trucks can tweet their locations and stay in constant contact with their fans. Gone are the days of setting up somewhere and hoping patrons would show uptrucks are now opening to lineups. Social media has been so powerful, in fact, that there are menu items at some trucks that have more friends on Facebook than I do!If youve ever eaten from a food truck, you know what a special culinary experience it is. People meet, talk, eat, share, form relationshipseven get marriedall in the name of food! It really is something magical, and that magic is what we wanted to show you with Eat St.a glimpse into these trucks and the lives and personalities of the people behind them (and in them!).It has been a wild ride traveling all over North America and the U.K. to find the most daring, delicious, and inventive street food around. Along the way we have not only made a lot of friends but experienced so much fabulous and exciting food that we just wouldnt find anywhere else.Now, you may not have the opportunity to get down to Austin or out to Vancouver or over to Miami anytime soon, but Im sure youd still like to taste the amazing food we feature on our show.

In this book youll find recipes for some of the most delicious things we have come across in our travels. Our friends on the trucks have divulged their secrets and offer you their recipes to try at home.So invite some friends over, cook up a few dishes, and then turn on