With passion, drive, and ingenuity, food trucks are forging ahead to create the new heart of American cuisine. It’s not just the food that makes this book amazing, but seeing the faces of people who work hard for something they care for so deeply. These recipes taste genuine — simple, heartfelt food that started in a family kitchen. In the past I cooked one way — complicated and over the top, until I came across Jacques Pepin who made me realize the true way to cook. A few perfect ingredients that bring out huge flavor. That is what food trucks embody. You will find so many recipes that you can use every day. Not only have these found their way into my rotation, but have helped me use my own voice in the food I make. This book will do more than just show you delicious recipes from the variety of communities that make up America. It will inspire you to get out there and find the hidden gems just around the corner, and not just the ones on four wheels. - Drew— From Cookbooks (page 1)
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.