The Truck Food Cookbook: 150 Recipes and Ramblings from America's Best Restaurants on Wheels (Paperback)
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It's the best of street food: bold, delicious, surprising, over-the-top goodness to eat on the run. And the best part is now you can make it at home. Obsessively researched by food authority John T. Edge, "The Truck Food Cookbook" delivers 150 recipes from America's best restaurants on wheels, from L.A. and New York to the truck food scenes in Portland, Austin, Minneapolis, and more.John T. Edge shares the recipes, special tips, and techniques. And what a menu-board: Tamarind-Glazed Fried Chicken Drummettes. Kalbi Beef Sliders. Porchetta. The lily-gilding Grilled Cheese Cheeseburger. A whole chapter's worth of tacos Mexican, Korean, Chinese fusion. Plus sweets, from Sweet Potato Cupcakes to an easy-to-make Cheater Soft-Serve Ice Cream. Hundreds of full-color photographs capture the lively street food gestalt and its hip and funky aesthetic, making this both an insider's cookbook and a document of the hottest trend in American food.
About the Author
John T. Edge, a five-time James Beard Award nominee, writes the monthly "United Tastes" for "The New York Times". His work for "Saveur "and other magazines has been featured in seven editions of the "Best Food Writing" compilations. He runs the Southern Foodways Alliance at the University of Mississippi. His last book was Algonquin's "Southern Belly: The Ultimate Food Lover's Companion to the South". Mr. Edge lives with his wife and son in Oxford, Mississippi.