The Truck Food Cookbook: 150 Recipes and Ramblings from America's Best Restaurants on Wheels (Paperback)

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Staff Reviews

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)


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.

Coverage from NPR

Product Details
ISBN: 9780761156161
ISBN-10: 076115616X
Publisher: Workman Publishing Company
Publication Date: May 8th, 2012
Pages: 304
Language: English