Sausage and pepper sandwiches at an Italian street fair . . . Fish tacos from a beachfront truck . . . Spicy Asian noodles slurped by a roadside stand . . . Sugar-dusted fried dough at a July 4th carnival . . . few foods are as widely beloved or as evocative of local culture and tradition as street foods.

Street Foods explores the medley of global cuisines, cultures, and cooking techniques that are propelling the demand for "world casual" flavors from diners in every foodservice segment. This comprehensive guide teaches professional chefs and culinary students how to capitalize on the ingredients, flavors, cooking techniques, and service of cherished portable foods from around the world. It reveals how to bring foods off the street and showcase them on menus in creative ways that honor their unique histories and cultural drivers—while wowing diners.

This richly illustrated book features more than 225 recipes for on-the-go items, all divided into categories including bowl foods, foods on a stick, finger foods, stuffed foods, sandwiches, and much, much more.

Global and regional American street foods comprise one of the hottest trends in the culinary world today. With Street Foods, the bold flavors, international influences, and enjoyable eating of these quick bites are at your fingertips.