John T. Edge

Join us at Village Books in welcoming John T. Edge for his book The Truck Food Cookbook. John T. will not only be talking about his new book, but he'll lead a discussion with a few Bellingham food cart owners. Learn about what it takes to run a food truck, with first-hand stories from James, owner of StrEAT Food, and Keith & Vicki, owners of Roll'n Smoke Barbeque.

It's the best of street food: bold, delicious, surprising, over-the-top goodness to eat on the run. And the best part is now you can make it at home. Obsessively researched by food authority John T. Edge, The Truck Food Cookbook delivers 150 recipes from America's best restaurants on wheels, from L.A. and New York to the truck food scenes in Portland, Austin, Minneapolis, and more.

John T. Edge shares the recipes, special tips, and techniques. And what a menu-board: Tamarind-Glazed Fried Chicken Drummettes. Kalbi Beef Sliders. Porchetta. The lily-gilding Grilled Cheese Cheeseburger. A whole chapter's worth of tacos—Mexican, Korean, Chinese fusion. Plus sweets, from Sweet Potato Cupcakes to an easy-to-make Cheater Soft-Serve Ice Cream. Hundreds of full-color photographs capture the lively street food gestalt and its hip and funky aesthetic, making this both an insider's cookbook and a document of the hottest trend in American food.

John T. Edge, a five-time James Beard Award nominee, writes the monthly "United Tastes" for The New York Times. His work for Saveur and other magazines has been featured in seven editions of the Best Food Writing compilations. He runs the Southern Foodways Alliance at the University of Mississippi. His last book was Algonquin's Southern Belly: The Ultimate Food Lover's Companion to the South. Mr. Edge lives with his wife and son in Oxford, Mississippi.

Location: Street: 1200 11th St City: Bellingham, Province: Washington Postal Code: 98225-7015 Country: United States (added from IndieBound)… (more)

It's the best of street food: bold, delicious, surprising, over-the-top goodness to eat on the run. And the best part is now you can make it at home. Obsessively researched by food authority John T. Edge, The Truck Food Cookbook delivers 150 recipes from America's best restaurants on wheels, from L.A. and New York to the truck food scenes in Portland, Austin, Minneapolis, and more.John T. Edge shares the recipes, special tips, and techniques. And what a menu-board: Tamarind-Glazed Fried Chicken Drummettes. Kalbi Beef Sliders. Porchetta. The lily-gilding Grilled Cheese Cheeseburger. A whole chapter's worth of tacos--Mexican, Korean, Chinese fusion. Plus sweets, from Sweet Potato Cupcakes to an easy-to-make Cheater Soft-Serve Ice Cream. Hundreds of full-color photographs capture the lively street food gestalt and its hip and funky aesthetic, making this both an insider's cookbook and a document of the hottest trend in American food.

Location: Street: 160 Courthouse Sq City: Oxford, Province: Mississippi Postal Code: 38655-3914 Country: United States (added from IndieBound)… (more)

John T. Edge discusses The Southern Foodways Alliance Community Cookbook.

The incomparable John T. Edge, director of the Southern Foodways Alliance, teams with Restaurant Eugene's Linton Hopkins, currently the SFA Board President, for an unforgettable evening of Southern food, talk and a book signing as the Eugene Author Series rolls into summer. ABOUT THE BOOK: Everybody has one in their collection. You know — one of those old, spiral- or plastic-tooth-bound cookbooks sold to support a high school marching band, a church, or the local chapter of the Junior League. These recipe collections reflect, with unimpeachable authenticity, the dishes that define communities: chicken and dumplings, macaroni and cheese, chess pie. When the Southern Foodways Alliance began curating a cookbook, it was to these spiral-bound, sauce-splattered pages that they turned for their model. Including more than 170 tested recipes, this cookbook is a true reflection of southern foodways and the people, regardless of residence or birthplace, who claim this food as their own. Traditional and adapted, fancy and unapologetically plain, these recipes are powerful expressions of collective identity. There is something from — and something for — everyone. The recipes and the stories that accompany them came from academics, writers, catfish farmers, ham curers, attorneys, toqued chefs, and people who just like to cook — spiritual Southerners of myriad ethnicities, origins, and culinary skill levels. Edited by Sara Roahen and John T. Edge, written, collaboratively, by Sheri Castle, Timothy C. Davis, April McGreger, Angie Mosier, and Fred Sauceman, the book is divided into chapters that represent the region’s iconic foods: Gravy, Garden Goods, Roots, Greens, Rice, Grist, Yardbird, Pig, The Hook, The Hunt, Put Up, and Cane. Therein you’ll find recipes for pimento cheese, country ham with redeye gravy, tomato pie, oyster stew, gumbo z’herbes, and apple stack cake. You’ll learn traditional ways of preserving green beans, and you’ll come to love refried black-eyed peas. Are you hungry yet? Reservation price includes a first edition copy of the book, which the author will sign at the end of the evening. For full dinner price and description, visit the Restaurant's website [ http://www.restauranteugene.com/ ] or call (404) 355-0321. If you cannot attend the reading, but would like a signed copy of The Southern Foodways Alliance Community Cookbook, you may reserve it at http://acappellabooks.com/ev_edge_eugene.asp . (jasbro)… (more)