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
