Ebook Nashville Food Trucks:: Stories & Recipes from the Road (American Palate)
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Nashville Food Trucks:: Stories & Recipes from the Road (American Palate)
Ebook Nashville Food Trucks:: Stories & Recipes from the Road (American Palate)
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About the Author
Julie Festa is Nashville's premiere food truck blogger, having created and run NashvilleFoodTruckJunkie.com since 2012. She keeps up with the locations and reviews the trucks to help Middle Tennesseans have the best possible food truck experience.
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Product details
Series: American Palate
Paperback: 128 pages
Publisher: The History Press (June 17, 2014)
Language: English
ISBN-10: 1626195404
ISBN-13: 978-1626195400
Product Dimensions:
7.5 x 0.3 x 9.2 inches
Shipping Weight: 0.3 ounces (View shipping rates and policies)
Average Customer Review:
5.0 out of 5 stars
5 customer reviews
Amazon Best Sellers Rank:
#2,527,430 in Books (See Top 100 in Books)
Great book! This book provides some really interesting insights into the food trucks that keep Music City fed! This would be a great addition to the library of any foodies, restauranteurs, small business owners, or anyone who just loves food! Also great for anyone traveling to Nashville. Loads of photos, too.
Lived in Nashville for a while and visited some of these trucks. Love'em
Great read
Really interesting and informative for my next trip to Nashville. It alsowas great to see a paragraph or two about my son's new truck on the scene there.
Julie Festa and Brooke Stevens interview food truck operators in Nashville, Tennessee, about the foods they serve and how they got into the business. Each chapter tells us about the food they serve, the trucks they use, and a favorite recipe. Some of them serve Mexican street food, some serve burgers, one of them even serves pies. They got the idea in Australia, where pies are sold on the street.Riff's Fine Street Food was founded by some chefs who merged a bunch of food truck companies. Hoss Burgers was founded by an MBA grad with a passion for food. I wonder if perhaps the more successful food truck companies are the ones started by professional restauranteurs or business people? Not all food trucks are good, as NYC, my hometown, has many serving terrible food.The book was published by The History Press, and it seems that food trucks have become a new phenomena in the years since the economic downturn. Perhaps it’s cheaper to run a food truck than a café? You don’t need to have tables, waiters, or rent a store. At the same time, however, the food is no cheaper than most takeout stores. Maybe they’re successful in areas where there aren’t a lot of places to eat?I’ll give the writer and photographer a thumbs up for good writing and photography. However, I think that the book itself is unnecessary. It would have done better as a series of articles in a magazine, because in its book form, fewer people will read it.
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