Introduction

Fries, Mobile Snacks, & Things on Sticks

Burgers, Dogs, & Slices

Ultimate Street Sandwiches

Tacos, Wraps, & Cones

Soups, Noodles, & Saucy Things

Curbside Meals

Sweet Wheels

Index

Latin Macho Burger LaTIN BUrger aND TaCoS, Miami, Florida

Makes 6 burgers

If you are a burger lover and like them big and spicy, then pump up your appetite because this is the creation of Ingrid Hoffman, the chef behind Latin Burger and Tacos. Voted “Best Burger in Miami,” get ready to experience an explosion of flavors from a really macho truck.

3/4 lb (340 g) ground beef

1/2 lb (225 g) fresh chorizo, casings removed

1 tbsp (15 mL) adobo seasoning

1 onion, grated

1 tbsp (15 mL) olive oil

2 large onions, thinly sliced

Salt and black pepper

In a large bowl, thoroughly combine ground beef, chorizo, adobo seasoning, and grated onion. Shape into 6 patties. Refrigerate for at least 30 minutes, until firm.

Meanwhile, heat olive oil in a large skillet over medium-high heat. Add sliced onions; season with salt and pepper to taste. Add jalapeños and brown sugar. Sauté for 15 minutes or until onions are caramelized and soft. Remove from heat and reserve.

In a food processor, combine roasted red peppers, mayonnaise, and salt and pepper to taste. Process until well combined and creamy.

Preheat grill to high. Grill burgers until cooked to desired doneness.

Spread 1 tbsp (15 mL) red pepper mayonnaise on cut sides of each roll. Lay a burger on the bottom half and top with caramelized onion, a cheese slices, and top half of the roll.

1/2 cup (125 mL) minced jalapeño peppers

1/2 cup (125 mL) dark brown sugar

2 roasted red peppers

3/4 cup (175 mL) mayonnaise

6 potato rolls, halved horizontally

6 slices white American cheese

The FarrahFrIeS aND DoLLS, Calgary, Alberta

Makes 4 servings

Rolling around Calgary in a hot pink trunk, Fries and Dolls make the best gourmet French fries in the city. The Farrah is a truly American original made with garlic, parsley and fresh grated Grana Padano Parmesan. The dolls and their fries are simply awesome!

4 tsp (20 mL) olive oil

4 cloves garlic, finely chopped

Canola oil for deep-frying

¼ cup (60mL) fresh parsley, finely chopped

2 lb (900 g) white potatoes, unpeeled, cut into medium-width French fries

¼ cup (60 mL) garlic oil (not roasted)

¼ cup (60 mL) finely grated Grana Padano cheese

Pink Himalayan sea salt

In a small skillet over medium-high heat, heat olive oil. Add garlic and cook for 1 to 2 minutes. Garlic should still be firm but not browned. Transfer to a large bowl.

Hold the stems of one parsley bunch and with a large knife shave the leaves off the stems. Repeat with the remaining bunches. Finely chop the leaves.

In a deep-fryer or deep, heavy saucepan, heat 2 inches (5 cm) of canola oil to 325°F (160°C). Working in batches, fry the potatoes for 5 minutes. Drain on paper towels. Heat oil to 375°F (190°C). Fry potatoes a second time until golden and crispy. Drain on paper towels.

Stir 4 tsp (20 mL) of the garlic oil into sautéed garlic. Add the French fries and drizzle with remaining garlic oil. Add chopped parsley, Grana Padano and sea salt to taste. Gently toss fries until evenly coated.

Spoon fries onto plates or into bowls and top with any garlic mixture left in the bowl.

SaleSSeason 3 of Eat St. premiered on the Cooking Channel in May 2012 and was immediately renewed for a fourth season.

The book features recipes from Seasons 1 to 4, and publication will coincide with the premiere of Season 4.

Full-colour photography throughout.

MarketingNational publicity campaign

Author events

Cross promotion with Eat St. TV show on the Cooking Channel

Social media marketing

Publication Month: MarchCooking • 978-0-14-318736-3

Original Trade Paperback

Full-colour photographs throughout

8 × 10 • 304 pages • $20.00

Pintail: A member of Penguin Group (USA) Inc.

In 2013 Eat St. is back for a new season, this time accompanied by a fabulous new TV tie-in cookbook which brings together the best recipes from four seasons of the hit show with popular host James Cunningham. Season 4 of the show takes Eat St. across the country and making stops in Houston, Phoenix, Las Vegas, San Francisco, and other cities to discover great mobile food from waffle sandwiches served from a bus to the best meatballs off a hotrod food truck.

With over 125 recipes from the best food vendors on wheels dishing out great curbside eats all over North America and beyond, the Eat St cookbook includes mouth-watering recipes from Tijuana-style tacos served out of an Airstream trailer and pizzas baked in a brick oven to sirloin burgers slathered in bacon jam, and much more.

Eat. St. is packed full of eye-popping food photography and great snapshots of the trucks, people and chefs behind the mobile truck food revolution that’s sweeping the nation. It’s the perfect cookbook for fans of the hottest food trend—a full-course meal of the world’s ultimate truck food.

JaMeS cunninghaM is the host of the hit Cooking Channel TV show Eat St. He has been featured on many national and international network shows, and has appeared on Last Comic Standing, Just for Laughs, and Comedy Inc. James and the Eat St. crew are currently on another grease-stained road trip for Season 4 of the TV show.

Featured aMerican truckS

BIryaNI CarT, New York, New York

The SWaMp ShaCk, Portland, Oregon

IzzoS TaCoS, Austin, Texas

MaxIMUS MINIMUS, Seattle, Washington

FISh Box, Miami Florida

The ShrIMp pIMp, Santa Monica, California

DIM & DeN SUM, Cleveland, Ohio

FUkU BUrger, Las Vegas, Nevada

roLI roTI, San Francisco California

rIFFS FINe STreeT FooD, Nashville, Texas

CheF Joe yoUkhaN’S TaSTINg SpooN, Orange County, Florida

For publicity enquiries, please contact Alexis Welby at alexis.welby@us.penguingroup.com or at 212-366-2940

All material is under copyright and cannot be reproduced without explicit written permission from Penguin (Group) USA.

Photography: Paperny Publishing Inc.

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