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OverviewStreet food has redefined the landscape of American restaurants, and Skillet Street Food is considered to be one of the top gourmet food trucks in the nation. Armed with a shiny Airstream trailer and a devoted lunch crowd, it has helped turn the food truck trend into a lasting movement. Raising the bar from tacos and hot dogs to truly gourmet bistro fare, such as poutine and deconstructed corned beef hash, chef Josh Henderson has created an empire out of his simple dream: to feed people delicious and satisfying food on the street when they need it. The Skillet Cookbook features favorite recipes from the four main courses prepared every day in the city: breakfast, lunch, dinner, and dessert. Filled with stories and recipes, Henderson reveals everything from how to make the legendary Skillet burger to the business of running a street-food truck. Full Product DetailsAuthor: Josh Henderson , Sarah JuradoPublisher: Sasquatch Books Imprint: Sasquatch Books Country of Publication: United Kingdom Dimensions: Width: 17.10cm , Height: 1.20cm , Length: 20.30cm Weight: 0.290kg ISBN: 9781570617324ISBN 10: 1570617325 Pages: 143 Publication Date: 15 October 2012 Audience: General/trade , General Format: Paperback Publisher's Status: Active Availability: In stock  We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately. Table of ContentsReviewsFrom its mobile Airstream trailer to its new brick-and-mortar home, Skillet serves up comfort-food hits (burgers and waffles and bacon jam, oh my!), which chef Josh Henderson now shares in this collection of recipes. Breakfast, lunch, dinner and dessert are all on the menu, including the sweet cinnamon brioche French toast, the savory crab cake po'boy with lemon aioli and the sinful Skillet poutine.<br> Seattle Magazine <br><br>...filled with favorite recipes from both truck and diner, and beautiful photos by Sarah Jurado. Henderson also weaves in his take on food safety laws, food quality in general, and the story of launching his high-end food truck in the days before everyone was obsessed with high-end food trucks. My biggest surprise as I flipped through the pages was how much thought and preparation go into these recipes, since the end result never feels overly complicated. <br> Seattle Metropolitan 's Nosh Pit blog From its mobile Airstream trailer to its new brick-and-mortar home, Skillet serves up comfort-food hits (burgers and waffles and bacon jam, oh my!), which chef Josh Henderson now shares in this collection of recipes. Breakfast, lunch, dinner and dessert are all on the menu, including the sweet cinnamon brioche French toast, the savory crab cake po'boy with lemon aioli and the sinful Skillet poutine. <br> Seattle Magazine <br><br>. ..filled with favorite recipes from both truck and diner, and beautiful photos by Sarah Jurado. Henderson also weaves in his take on food safety laws, food quality in general, and the story of launching his high-end food truck in the days before everyone was obsessed with high-end food trucks. My biggest surprise as I flipped through the pages was how much thought and preparation go into these recipes, since the end result never feels overly complicated. <br> Seattle Metropolitan 's Nosh Pit blog<br><br> This isn't just hot dogs and bistro fare: it comes from a chef who has created an empire out of his dream to feed people satisfying food on the street when they need it, and packs recipes with photos, stories, and truck classics. From Cauliflower Scramble to Roasted Duck Legs, this is packed with easy dishes anyone can do from home, and is a top pick for any looking to produce gourmet fare in a small kitchen space. <br> The Midwest Book Review Author InformationJosh Henderson is the founding chef and owner of Skillet Street Food and Skillet Diner. Skillet has been featured in Real Simple, GQ, Washington Post, Details, Sunset, and Food & Wine magazines, and on The Today Show and Food Network. Skillet's Bacon Jam was named the #1 food of the 2011 Fancy Food Show. Josh founded Skillet in 2007. The author lives in Seattle, WA. Tab Content 6Author Website:Countries AvailableAll regions |
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