Well, beep a horn to spread this news: "The Southern Food Truck Cookbook" just crossed my desk, with featured recipes from The Tin Kitchen and Roaming Fork, two regulars on the Charlotte food truck scene.
Author Heather Donahoe's book, from Tennessee publisher Thomas Nelson for $24.99, includes pictures, recipes and stories about food trucks in nine states -- Kentucky, the Virginias (OK, make it 10 states), North and South Carolina, Georgia, Alabama, Louisiana, Arkansas and Tennessee.
Tin Kitchen shares recipes for Cilantro-Lime Aioli, Green Rice, Pineapple Pico de Gallo. Roaming Fork hands over the recipe for those amazing Fried Deviled Eggs. Other N.C. food trucks in the book: Triangle Raw Foods, Porchetta and Big Mike's BBQ from Raleigh/Durham, and Chirba Chirba from Durham.
(One note: The book also highlights King of Pops, based in Atlanta, and notes that it also has locations in Athens, Richmond and Charleston. Make that Athens, Richmond, Charleston, Chattanooga -- and Charlotte. So there are sort of three Charlotte food trucks included.)
No comments:
Post a Comment