An illustrated guide to the new epicurean breed of food trucks, featuring profiles and recipes plus photographs from 50 of the hottest vendors in the country, from Los Angeles’s Kogi to New
York’s Rickshaw Dumpling Bar.
With meals on wheels garnering as much attention as high-end restaurants, eaters across the country are flocking to mobile vendors to score Korean barbecue tacos, crispy Belgian fries with
rosemary-truffle ketchup, garlicky Hawaiian shrimp, and even curried frog legs. Favoring dynamic dishes over pomp, veteran food writer Heather Shouse takes readers on an exploration of our
national street cuisine, presenting an insider’s look at the best mobilized meals in the United States—revealing the true gems of this burgeoning movement along with their coveted secret
recipes—accompanied by full-color photographs of her journey into the newest frontier in American cooking.
