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Mission Street Food: Recipes and Ideas from an Improbable Restaurant [Hardcover]

Anthony Myint , Karen Leibowitz

List Price: CDN$ 37.50
Price: CDN$ 23.51 & FREE Shipping on orders over CDN$ 25. Details
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Book Description

July 18 2011
From one of the most exciting and innovative restaurants in San Francisco comes a book that pushes the cookbook form forward—part story, part manifesto, littered with recipes, and brimming over with illustrations and photos.
Mission Street Food is a restaurant. But it's also a charitable organization, a taco truck, a burger stand, and a clubhouse for inventive cooks tucked inside an unassuming Chinese take-out place. In all its various incarnations, it upends traditional restaurant conventions, in search of moral and culinary satisfaction.

Like Mission Street Food itself, this book is more than one thing: it's a cookbook featuring step-by-step photography and sly commentary, but it's also the memoir of a madcap project that redefined the authors' marriage and a city's food scene. Along with stories and recipes, you'll find an idealistic business plan, a cheeky manifesto, and thoughtful essays on issues ranging from food pantries to fried chicken. Plus, a comic.

Ultimately, 'Mission Street Food: Recipes and Ideas from an Improbable Restaurant' presents an iconoclastic vision of cooking and eating in twenty-first century America.

Frequently Bought Together

Mission Street Food: Recipes and Ideas from an Improbable Restaurant + Momofuku + Momofuku Milk Bar
Price For All Three: CDN$ 79.31

  • Momofuku CDN$ 30.72
  • Momofuku Milk Bar CDN$ 25.08

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Product Description

Review

A 2011 NEW YORK TIMES NOTABLE COOKBOOK
ONE OF BON APPETIT'S BEST COOKBOOKS OF 2011

"[Mission Street Food] recounts how a sui generis pop-up in a Guatemalan taco truck in San Francisco led, as these things will, to a sui generis pop-up in a Chinese restaurant in San Francisco. In fact, the whole project is sui generis, including the cookbook portion of this volume. The recipes provide not just serving sizes but approximate cost, and are laid out comic-strip style, with photo panels illustrating each step. There’s even a photograph of what mayonnaise looks like when the emulsion breaks, and what to do next."
—Pete Wells, New York Times

"Hey, let's make a restaurant! That's just what Anthony and Karen did. They made history with their food cart/borrowed restaurant space, becoming both one of the country's earliest pop-ups and an experiment in culinary hospitality with a social mission. The cookbook is equally inspiring and is peppered with tasty recipes."
—Don and Samantha Lindgren, Bon Appetit

"A fun read, the food photography is alluring, and it’s nice to see a bit of life breathed into the traditional cookbook format."
—The New Yorker

"Speaks to a lively time in San Francisco's food scene and it's an entertaining read and certainly on-trend—if not trend setting. Which is what Mission Street Food, in all its guises, has been since the start."
—7x7

"We are lucky to have Myint and the Mission Street crew’s visions among us… and such a book to capture the experience."
—San Francisco Bay Guardian

"Let’s get right to the point: Mission Street Food: Recipes and Ideas from an Improbable Restaurant by Anthony Myint and Karen Leibowitz is awesome. Awesome. And by that I mean: a smart, funny and incredibly inspiring read that is aesthetically pleasing, feels good in the hands and has a recipe for one of the easiest and tastiest desserts I have ever prepared: white bread, spread with butter and sugar, run under the broiler (or blow-torch) until it is brown and bubbly, and served in a pool of condensed milk and cream."
—Montreal Mirror

“An amazing story. An amazing institution. And now a book that’s as creative and pioneering as its subjects. Let us hope that Mission Street Food’s uniquely American success story points the way to a brighter—and delightfully stranger—future.”
—Anthony Bourdain

“Mission Street Food is an uncommonly generous read. When I finished it, I felt like I’d drained a cold can of beer at the end of a shift at the restaurant. The interplay of narrative, design, and photography is more compelling and candid than any food book I’ve ever seen; the focus on fundamental techniques and how to think in the kitchen is more truthful, accurate, and contemporary than almost any basic cookbook; in fact, the whole package—powered by the exuberance of Anthony Myint and Karen Leibowitz—is infectious, inspiring, something apart from the rest. This is a special book.”
—Peter Meehan, co-author of Momofuku

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Customer Reviews

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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.6 out of 5 stars  19 reviews
23 of 28 people found the following review helpful
5.0 out of 5 stars Awesome and inspiring Aug. 15 2011
By Saliner - Published on Amazon.com
Format:Hardcover
The day I received this book, I didn't intend to lay on the couch for the next six hours reading it. When I finished, all I could say was "FK." I was totally hooked on the unique narrative, from their earliest days in a taco truck to the inception of Mission Street Food through to its (too soon) demise. I still miss the innovation and ingenuity (coupled with the sweet prices) of their weekly rotating menu and this was a way for me to tap into that again and perhaps brave a few of their daring recipes at home. I don't know of any other institution in the US who's established a nonprofit model such as theirs, or been brave enough to give such far-flung ideas a shot. It's totally inspiring. And Anthony Bourdain said it best, above.
4 of 4 people found the following review helpful
5.0 out of 5 stars Unique restaurant, unique book Dec 5 2011
By Arleen A - Published on Amazon.com
Format:Hardcover
This book is as innovative and fascinating as the restaurant it describes. It's a great read! Mission Street Food started in a taco truck in San Francisco's Mission District and grew to become a pop-up restaurant with menus that changed every week according to the whims of the guest chefs. The restaurant was not only on Mission Street, it was also a restaurant with a mission: donating its profits to food charities. The first part of the book is a narrative that humorously describes the authors' on-the-job learning of the business aspects of running a restaurant (the food was great from the very beginning--but getting the food to the crowds who showed up was another matter). In the second half of the book, Anthony Myint gives his philosophy about food and cooking technique, as well as numerous recipes. I enthusiastically recommend this well-written and heart-warming story about a couple who, against all odds, realized their vision to provide outstanding food at a fair price, while supporting food charities.
6 of 7 people found the following review helpful
3.0 out of 5 stars Lots of back story, not a lot of focus on the food itself June 25 2012
By Gift Card Recipient - Published on Amazon.com
Format:Hardcover|Verified Purchase
Over half of this book is the back story on the couple that started this restaurant and how it came to be. It was interesting for the first 10 or so pages but it was a lot of overkill. The recipes are interesting - A bit reminiscent of Momofuku (which is why I bought it in the first place) but not as complicated and involved. Lots of Asian and fusion recipes (duh) and plenty of pictures which I appreciate. However, in the end I would probably pass on this book.
11 of 15 people found the following review helpful
3.0 out of 5 stars Where are the recipes? Aug. 25 2012
By Sam JM - Published on Amazon.com
Format:Hardcover
I was really looking forward to buying this book. I am glad I didn't. There is too much focus on the restaurant, manifesto and other deatils which I believe can all be obtained online and/printed in the various local publications.

When I buy a cookbook I want to keep, I like to have the recipes that have helped make this restaurant one of my favorites in San Francisco. I want to be able to reproduce my favorite dishes at home with my personal modifications, to make them less spicy. Recipes for "Smoked Beef Brisked Soup Noodle," and "Salt Cod Fried Rice,' were not included.

I was baffled to see recipes for desserts that are not even served at the restaurant.

They should be a little more generous to their public and share some of their great recipes. I'm sure they will continue to create more delicious meals from their fertile imaginations. Some of us just can't travel to the restaurant and thus have to resort to cooking from the recipes in the book.
6 of 8 people found the following review helpful
5.0 out of 5 stars Not so much a cookbook as it is a story about a restaurant. Feb. 10 2012
By J. Lee - Published on Amazon.com
Format:Hardcover|Verified Purchase
About 2/3rds of this book is story and background on the restaurant but I feel I took away much more from this book compared to other books with a hundred pages of recipes and no pictures.

At least in this book every recipe has a picture and they are detailed and gorgeous. The story too is inspiring showing that the path to success is not always typical and sometimes you just have to dive in. His cooking philosophy and techniques have been so useful for me and this is truly an entertaining book worth reading for the story alone, the recipes are just the cherry on top.

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