John T. Edge on mobile food and his 'Truck Food Cookbook'

James Beard award-winning food writer John T. Edge has worked hot dog carts in the French Quarter and in his hometown of Oxford, Miss., and indulged in street food around the world, so when it came to surveying the mobile eats in the United States, he was in his element. The New York Times' "United Tastes" columnist and director of the Southern Foodways Alliance at the University of Mississippi lovingly immersed himself in the research for The Truck Food Cookbook (Workman), a colorful, spicy, opinionated guide with recipes for everything from Croque Monsieur "Tacos" (Austin, Texas) to coconut-cream-filled fried pies (Portland, Ore.) and all the kimchi-laden, aioli-dunked treats in between.