The Short Stack Cookbook: Ingredients That Speak Volumes by Nick Fauchald and Kaitlyn Goalen

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Notes about Recipes in this book

  • Orecchiette with burst cherry tomato sauce

    • TrishaCP on August 18, 2018

      Due to constant rain, I'm having a horrible time with growing tomatoes this year, except for cherry tomatoes. So this recipe was chosen to use up a glut. It is very similar to one in the Glorious Pasta of Italy, except that this recipe staggers the cooking time of the cherry tomatoes. (So you cook half of them for several minutes, then add the rest, so some are completely burst, and others more raw.) I found that since I preferred the tomatoes cooked through, the staggered cook time was an unnecessary step, so I'll go back to the other recipe.

  • Burnt honey-harissa chicken wings

    • meggan on February 05, 2018

      These were underwhelming and a bit fishy tasting. They should have marinated and then been fried I think. I would reduce fish sauce by 1/3.

  • Lemony ricotta pancakes

    • Cathyschuh on June 13, 2020

      Excellent, so light and lemony.

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  • ISBN 10 1419722417
  • ISBN 13 9781419722417
  • Published Oct 18 2016
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Abrams

Publishers Text

The first cookbook from Short Stack Editions, an artful collection of 150 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 and create a brand-new compendium of recipes 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 editor at Food & Wine) ?
·       Soa Davies (producer of Eric Ripert’s cookbook On the Line and TV show Avec Eric)?
·       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 (BuzzFeed food editor)?
·       Sarah Baird (writer and culinary anthropologist)
·       Julia Sherman (artist, photographer, writer, and editor of Salad for President)
·       Michael Harlan Turkell (award-winning photographer)
·       Julia Turshen (cookbook author)
·       Megan Scott (recipe developer)
·       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 for Short Stack Editions:
 
“A food publication that is honest-to-goodness about cooking.” —New York Times
 
“Old-Fashioned Cookbooks for a New Century” —Wall Street Journal 
 
“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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