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As a new book explains, the food truck movement is proof that the melting pot has grown wheels.

Once upon a time in America, food trucks and carts served only the basics: hot dogs, burgers, maybe an egg-salad sandwich. But as Heather Shouse reports in the guide and cookbook Food Trucks: Dispatches and Recipes from the Best Kitchens on Wheels (Ten Speed Press, $20), that has now changed.

Today’s food trucks serve all manner of haute cuisine, and the faces peeking out of their service windows tend to be those of hotshot young chefs. While each of the 50 mobile restaurants profiled in Shouse’s book has something special to offer, here are some we found most intriguing.

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