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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."
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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."
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Product Description
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.
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.
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
4.8 out of 5 stars (5 customer reviews)
17 of 21 people found the following review helpful:
5.0 out of 5 stars
Awesome and inspiring, Aug 15 2011
By Saliner - Published on Amazon.com
Ce commentaire est de: Mission Street Food (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.
2 of 2 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 "The Original CrazyJ" - Published on Amazon.com
Ce commentaire est de: Mission Street Food (Hardcover)
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.
2 of 2 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
Ce commentaire est de: Mission Street Food (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.
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