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If you've ever returned from vacation longing for that mouthwatering
morsel you bought from a corner street vendor, Street Food
will delight you. Filled with street fare from around the
globe, this excellent cookbook shows you how to make at home
the tasty snacks that people everywhere use to fill in the
gaps in their appetites.
The book has a marvelous layout, with a full page, ultra-saturated
picture of each dish facing its simple recipe, ingredients
list, and notes. If I hated every recipe in this book, it
would still be worthwhile for the pictures—excepting
its size, it's more like a coffee table book than a cookbook.
Even the paper has a nice feel.
But the recipes are wonderful. Chapters are broken down by
regions: the Americas (corndogs, pollo pibil, jerk pork);
Europe (tortilla de patata, fish and chips, tiropitakia);
Africa and the Middle East (cig börek, kibbeh, falafel);
India (samosas, sev and bhel puri); Southeast Asia (pho bo,
otak otak); China, Japan, and Korea (tempura, bulgogi); and
Australia and New Zealand (white bait and kumara, hokey pokey).
Both exotic and practical names are given, and each chapter
starts with an introduction to the cuisine of the region and
plenty of pictures. And because it covers a variety of cultures,
there are plenty of vegetarian options.
Unfortunately, the recipes apparently weren't very rigorously
tested, because some of the proportions are off (you'll end
up with half the filling you need, or too much sauce, etc.),
but if you're willing to wing it a bit when things are unclear,
you'll still get delectable results.
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