The first cookbook from Short Stack Editions, an artful collection of 150 new and original recipes organized by ingredient from IACP and James Beard Award–winning cookbook authors, chefs, food writers, recipe testers, and editors.
The ethos behind Short Stack Editions is simple: Pair honest, common ingredients with trusted voices in the culinary world for inspired recipes home cooks can actually use. And for their first cookbook, Short Stack founders Nick Fauchald and Kaitlyn Goalen call upon their acclaimed contributors to extend their love letters to favorite ingredients. Exclusively created for this cookbook, these recipes–from all-star chefs, food writers, editors, and stylists–are destined to become favorites.
Organized by 18 ingredients, including Apples, Bacon, Brussels Sprouts, Butter, Cheddar, Eggs, Tomatoes, Greek Yogurt, Honey, Hot Chile Peppers, Kale, Lemons, Sourdough, Whole Chicken, and Winter Squash, The Short Stack Cookbook takes readers though staples found in the kitchen and presents new ways to cook with everyday items. Contributors include:
- Virginia Willis (author of Bon Appétit, Y’all)
- Sara Jenkins (chef, restaurateur, and cookbook author)
- Ian Knauer (IACP nominee and former food editor at Gourmet)
- Soa Davies (producer of Eric Ripert’s cookbook On the Line and executive chef of Maple Food Co.)
- Susan Spungen (founding food editor for Martha Stewart Living)
- Angie Mosier (food stylist, photographer, and writer for Food & Wine and the New York Times)
- Rebekah Peppler (writer and food stylist)
- Alison Roman (former editor at Bon Appétit and BuzzFeed)
- Sarah Baird (writer and culinary anthropologist)
- Julia Sherman (artist, photographer, writer, cookbook author, and founder of Salad for President)
- Michael Harlan Turkell (award-winning photographer and cookbook author)
- Julia Turshen (cookbook author)
- Megan Scott (recipe developer and project manager at The Joy of Cooking)
- Tyler Kord (chef-owner of the No. 7 group)
- Paul Grimes (food stylist)
- Beth Lipton (food director for Health magazine)
The Short Stack Cookbook is the perfect gift for the nostalgic, design-centric home cook looking for recipe inspiration for their weekly farmer’s market haul or CSA farm box.
Praise
“Just riffling through the pages of this book is enough to make you race into the kitchen and start cooking. Short Stack is long on smart writing, terrific recipes and inspiring ideas. It’s a book that’s bound to energize a cook’s creative spirit.”author of Dorie’s Cookies and the New York Times bestseller, Baking Chez Moi, Dorie Greenspan
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"The Short Stack Cookbook offers a fresh new approach to instructional cooking. All of the recipes are exciting, creative, and simple to prepare. Professional chefs often start with a singular ingredient – it could range from a childhood memory to a leftover loaf of sourdough in the fridge. This is the first book of its kind to encourage heartfelt cooking of the two with family, friends, and people you have yet to meet."James Beard award-winning chef and author of Zahav, Michael Solomonov
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“This book has the charm of the covetable small-scale Short Stack Editions, with the same beautiful, playful design and ingredient-respectful recipes. Enchanting and inspiring.”bestselling author of Simply Nigella, Nigella Lawson
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“There is a spirit, a craftiness to Short Stack-- a celebration of the new, with an embrace of the handy, homemade that anchors us all. It is the ultimate celebration of charmed focus and the perfect place to take your curious kitchen spirit one ingredient at a time.”Chef/Founder/Owner, Milk Bar, Christina Tosi
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"The one big Short Stack tome I can really sink my teeth into.”owner of Omnivore Books, Celia Sack
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"I often start with a single ingredient when cooking and The Short Stack Cookbook provides an abundance of delicious ideas. Plus the bright, clever, graphic photography makes it so much fun."NYTimes bestselling author of The Forest Feast, Erin Gleeson
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"A food publication that is honest-to-goodness about cooking."New York Times
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"Old-Fashioned Cookbooks for a New Century."Wall Street Journal
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"Holding one of these Short Stack mini-cookbooks feels like being handed something special—a secret note passed in class, a mix tape made just for you, a slim diary found in the back of a garage sale book."The Kitchn
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“This is a visually hip, color-coded compilation of ingredient-focused recipes. The emphasis is on ease, and you’ll find some of the most accomplished and reliable chefs and cookbook authors among the book’s contributors.”Washington Post
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“Ingredient-driven recipes from top talents make Short Stack a must have.”Food & Wine
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