About the Author:
Christopher Rouser grew up in Texas, the mini-mart capital of the world. When he's not experimenting with a block of SPAM and a jar of Cheez-Whiz, he can be found behind his guitar, in Portland, Oregon, where he is a musician (read: waiter) and father to his dog, Bodhi. Victoria Traig holds (useless) degrees from UCLA and the Oregon College of Art & Craft, and is self-taught in the art of convenience cuisine. When she's not casing 7-Eleven stores, she can be found making ceramics (read: waiting tables) in Portland, Oregon. Kate Kunath is a freelance photographer based in San Francisco. Her interest in mini-mart cuisine blossomed while traveling the world photographing a report for the International Canned Foods Council (ICFC).
Synopsis:
An entertaining guide to cooking using the ingredients found on the shelves of the local corner or convenience store explains how to concoct a variety of culinary delights--including Sardines Rockefeller, Notzoh Ball Soup, SPAM Wellington, Ramen Romanoff, and Twinkie Surprise. Original. 12,500 first printing.
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