Street food in North America has been given a gourmet facelift over the past few years. No longer a venue for hot dogs alone, vendors selling from sidewalk carts and mobile trucks have gained fame and fortune with non-traditional street food menus. Documented in scrapbook-style, Mission Street Food: Recipes and Ideas from an Improbable Restaurant, outlines how two unlikely entrepreneurs kick-started this revolution three years ago by mingling fancy food with a rented taco cart in San Francisco. They were an internet buzz, they were a hit with food journalists, they sold out of food every night, and they transformed the restaurant scene. Read more