The Truck Food Cookbook

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By John T. Edge & Angie Mosier

Publisher Description

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, 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 ." —Ed Levine, founder, "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." —

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The Truck Food Cookbook Reviews

3.0

Sharyn

Created over 8 years ago

Chris Christopher

Created over 9 years ago

FoodFaithandFinds

Created over 11 years ago

“I want to eat ALL of it, but I don't want to make any of it.”

Wulfwyn

Created over 12 years ago

“I come from Chicago. I bought hot dogs from a cart down the street. People would line up as soon as it parked. Puerto Rican food from a truck in Humbodlt Park. Mexican food, well all over the place. Tamales in the morning and elotes, sandia con chili y limon, mangos, fruit cups during the day ending with, to die for, tacos. All purchased from food carts and trucks. I love these foods. So when I saw this book I knew I had to check it out. The book opens with a little bit of the author's history with truck food. It was interesting to read his experiences with food trucks, which included his own adventure as a food cart owner/operator. He then goes into the various places in the Untied States he visited. We have photographs of the food, trucks and people and we have recipes. If you have not visited a food truck I think you are going to be pleasantly surprised at what is served. Since I cannot afford to go on a food truck vacation across America, (a dream I now have thanks to this book), I am ecstatic at having the recipes available. At the end of the book is a recounting of the authors adventure in selling hot dogs in New Orleans. That was some funny reading. Make sure you read that. You will not only laugh but you will come away with a deeper appreciation of food truck vendors. That is a rough job. I think i will stick to being a customer. I enjoyed this book tremendously. The recipes are easy to follow and well written. None of the ones I made were hard for me to make. The ingredients were fairly easy for me to get and I am in small town Alaska where everything comes in by barge or plane. Trust me we do not have every food ingredient out there and some that we do get the price is so high we need to promise our first born to afford them. That I could find and afford all the ingredients for the recipes I chose to make was a bonus for me. There is much more included in the book. The author has included bits from various food trucks, recounted his adventures travelling around, (he was held hostage and nearly arrested at one place- how much fun can you have?) and photos. The photos are phenomenal. Most were taken by Angie Mosier. Angie also secured most of the recipes or came up with her own that matched the recipe. I really hope you will purchase this book. It really is a lot of fun to read and has great recipes. Just looking at the photos you will be drooling. * I received a copy of this title from NetGalley for review purposes. I received no compensation for this review. All opinions are my honest thoughts and feelings.*”

Sam80

Created about 13 years ago

About John T. Edge

John T. Edge is a contributing editor at He also writes for the and the and appears on the Food Network's and NPR's weekend His work has been featured in the last six annuals, and his books include and Director of the Southern Foodways Alliance at the University of Mississipi, he is also the columnist for the Saving Southern Food series. Visit his website at www.johntedge.com.