The James Beard Award winner dives into the food truck scene with “recipes for all kinds of dishes you had no idea were tragically missing from your life” (Eater).
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 LA 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.
“Writing with his usual panache, John T. Edge gives us great insight into the ever exploding food truck scene. Ten pages in, I was licking my lips in anticipation of my next street taco, which I can now make at home using one of the many fine recipes in this book. Serious Eaters everywhere will devour Truck Food.” —Ed Levine, founder, Serious Eats
“Despite their fleeting nature, these creations endure in a winning combination of graphic design, cross-cultural flair and writing on one of the staples of the urban food landscape.” —Kirkus Reviews
Edge, a roving food writer for the New York Times, has eaten his way across all the top food truck friendly cities of the U.S., from Seattle and Portland, Ore., to Madison, Wis., and Minneapolis, down to Austin, Tex., and up to Philly and New York City. He presents 150 of his favorite recipes, taken either directly from the vendors when they were willing to divulge their secrets, or else recreated by his colleague, and the book's photographer, Angie Mosier. It is not surprising that the array of snacks is multicultural in the extreme, but it is interesting to see how certain dishes have jumped the boundaries of their traditional homelands. Jambalaya turns up in Oregon, albeit a healthier than normal version made with red beets and parsnips. Jerk pork in Wisconsin gets the Sloppy Joe treatment, tossed with "store-bought Jamaican barbecue sauce" and served on a bun. And from a Japanese food cart in Philadelphia, canned tuna, mayo, soy sauce, rice, and spice are wrapped in nori and called tuna onigiri. More authentic walk and eat offerings include a traditional Frito pie from Houston, with the chili poured atop a torn open bag of chips, and L.A.-style beef tacos with tortillas dipped in lard before heating. Some of the chefs have spent too much time in their tiny work spaces: how else to explain creations such as the macaroni and cheese sandwich, and the grilled cheese cheeseburger wherein a dainty burger and some lettuce is nestled between two grilled cheese sandwiches?