Think food carts mean hot dogs and pretzels? Think again. From offerings like Breakfast Waffle Tacos to lunchtime Salmon and Chipotle Fried Pies to dinnertime Taiwanese Fried Chicken, the world has been struck by truck food mania.
Young chefs countrywide are foregoing the expense and aggravation of opening landlocked restaurants and turning to trucks, vans, carts and retired buses to create and sell high-end, reasonably priced dishes that have diners coming back for more andfood critics taking the trend seriously.
Both an exuberant celebration of how to eat streetside and a culinary travelogue, Truck Food is the definitive street food cookbook by one of the most respected chroniclers of distinctively American dishes. Visiting hundreds of restaurants on wheels, John T. has collected the very best recipes and interviewed the proprietors, customers and small business supporters who helped make the trend happen.
