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Food Trucks
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About the Author

HEATHER SHOUSE is the senior food and drink correspondent for Time Out Chicago, as well as the Chicago reporter for Food & Wine magazine. Shouse has contributed numerous articles to CHOW, Rachael Ray, Men's Journal, Playboy.com, and Draft magazine. She has edited and coauthored multiple editions of Time Out Chicago Eating & Drinking Guide and contributed to the Native's Guide to Chicago. While her position as a local authority on Chicago's drinking and dining scene has offered numerous opportunities to direct appetites toward notable spots in every corner of the Windy City, this is her first book to truly combine her passion for travel and eating, the two things that make life worth living. Learn more www.heatherjshouse.com.

Reviews

A fun romp a guide to 'the kitchens on wheels' that serve up meals on urban street corners.
Final Word, USA Today, 5/24/11
In this excellent cookbook on roving foods, Shouse, the food and drink editor for Time Out Chicago, interviews 50 proprietors of various taco carts, ice cream trucks, crepe trailers, and kebob-mobiles across 18 major U.S. cities (cooking in a truck is still illegal in the Windy City). Along the way, she creates a fascinating landscape of cultural diversity--folks from all walks of life who have dedicated themselves to cranking out quick, cheap, nomadic snacks. In New York, there is the classically trained bassoonist who has become a local hero with his Big Gay Ice Cream Truck. In Seattle, a woman who is part Korean and part Hawaiian teams with a Chinese-Filipino to serve up Spam sliders. And in New Orleans, a Katrina victim who attended culinary schools in London and Sydney makes brisket in a refrigerator that has been turned into a giant smoker. Along the way, Shouse provides recipes for crowd favorites like the buttermilk fried chicken found in Oahu, and a Sloppy Jose in Miami. Some ingredients, it turns out, travel more intriguingly than others. Bacon, for instance, shows up as a mac & cheese garnish in New Hampshire, arrives as a doughnut topping in Austin, Tex., and beds down in an ice cream sandwich in Manhattan. (Apr.)
Publishers Weekly, Starred Review, 3/21/11"
"A fun romp -- a guide to 'the kitchens on wheels' that serve up meals on urban street corners."
--Final Word, USA Today, 5/24/11

"In this excellent cookbook on roving foods, Shouse, the food and drink editor for Time Out Chicago, interviews 50 proprietors of various taco carts, ice cream trucks, crepe trailers, and kebob-mobiles across 18 major U.S. cities (cooking in a truck is still illegal in the Windy City). Along the way, she creates a fascinating landscape of cultural diversity--folks from all walks of life who have dedicated themselves to cranking out quick, cheap, nomadic snacks. In New York, there is the classically trained bassoonist who has become a local hero with his Big Gay Ice Cream Truck. In Seattle, a woman who is part Korean and part Hawaiian teams with a Chinese-Filipino to serve up Spam sliders. And in New Orleans, a Katrina victim who attended culinary schools in London and Sydney makes brisket in a refrigerator that has been turned into a giant smoker. Along the way, Shouse provides recipes for crowd favorites like the buttermilk fried chicken found in Oahu, and a Sloppy Jose in Miami. Some ingredients, it turns out, travel more intriguingly than others. Bacon, for instance, shows up as a mac & cheese garnish in New Hampshire, arrives as a doughnut topping in Austin, Tex., and beds down in an ice cream sandwich in Manhattan. (Apr.)"
--Publishers Weekly, Starred Review, 3/21/11

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