The Truck Food Cookbook: 150 Recipes and Ramblings from America's Best Restaurants on Wheels by John T. Edge

  • Potato champion fries

    from The Truck Food Cookbook: 150 Recipes and Ramblings from America's Best Restaurants on Wheels The Truck Food Cookbook by John T. Edge

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Notes about Recipes in this book

  • Sweet potato fries with cilantro, garlic, and lime

    • meggan on November 28, 2012

      Try as I might, I could not get these crispy. They tasted okay but were a bit floppy. I would change oil between the 1st and 2nd frying next time because the rice flour makes a mess.

  • Liege waffles

    • peaceoutdesign on September 23, 2023

      These were great but I would still like to try the version that uses milk and the rises longer. I also have 2 other recipes to try that were with the pearl sugar. My plan is to serve "Grateful Gardens" style, with an egg, Havarti, bacon, basil, and maple syrup.

  • Coconut veggie chicken crepes

    • Logan92995 on February 02, 2023

      Pg. 66 Came out fine, but kind of meh, surprisingly. Impossible to fold in the crepe so just ended up eating them like a taco

  • Peanut butter sandwich cookies

    • Logan92995 on February 09, 2023

      Very tasty cookies. Didn't make sandwiches with them as I didn't have any additional peanut butter, but I think that would have made it too sweet, especially considering the added cup of brown sugar.

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  • ISBN 10 076115616X
  • ISBN 13 9780761156161
  • Linked ISBNs
  • Published May 08 2012
  • Format Paperback
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Workman Publishing

Publishers Text

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 U.S. has been struck by truck food mania and is fast becoming a country of meals on wheels. Make that restaurants on wheels. What Guy Fieri has done for diners, drive-ins, and dives, John T. Edge's "Truck Food" will do for the enormous, evolving street food scene. 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, and food critics taking the trend seriously. Both an exuberant celebration of how America eats streetside and a culinary travelogue, "Truck Food" is the definitive street food cookbook by one of this country's 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. Now we can all enjoy Kogi Tacos from Los Angeles. Moroccan Chicken Crepes from Austin and Lemon Crepes from Philadelphia. Sloppy Jerk Sandwiches and Sweet Potato Wraps from Madison, Wisconsin. Coconut Cream Pie from Portland, Oregon and Oatmeal Jammy Cookies from New York City. And we don't even have to stand in line.

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