Curbside: Modern Street Food From a Vagabond Chef, illustrates the blurred lines, creativity, and potential that modern street food represents in North America.
Chef Adam Hynam-Smith demonstrates what modern street food is from the perspective of an Australian restaurant-trained chef who has traveled the world and stumbled into opening one of the first gourmet food trucks in Canada. Street food in North America has come a long way in a short time, and has proven to be an invaluable and celebrated community experience. With his creative take on modern street food, Hynam-Smith is regarded as a pioneer in the Canadian and North American street food industries.
The recipes in Curbside are adapted for serving at home, but they come from restaurant menus of Hynam-Smith's past; many of them have been served at some point or another from his food truck, or as street food dishes in pop-up settings. Throughout the book, there are featured recipes from guest chefs whom Hynam-Smith holds dear. These chefs are inspirational, and have been a source of support and camaraderie throughout Hynam-Smith's restaurant and food truck careers.
Recipes include Hynam-Smith's signature globally inspired street food dishes like inventive gourmet tacos, traditional curries and soups, and artfully composed salads. An emphasis on fish and seafood dishes reflects Hynam-Smith's Australian culinary upbringing, and his modern take on classic street food dishes like ceviches, fish tacos, and curries. Recipes in Curbside include:
- Crispy Cod Tacos with Smoked Pineapple Habanero,
- Tunisian Carrot Salad with Harissa Vinaigrette,
- Bangkok Pancakes with Pad Thai Slaw,
- Green Curry Chicken and Mussels,
- Dukkah Egg with Asparagus and Candied Bacon,
- Master Stock,
- and Braised Pork Hoc Steamed Buns
