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Cookbooks, Short Stack Editions

$14.00

Short Stack Editions are small-format cookbooks about inspiring ingredients, authored by America's top culinary talents. Each edition is a collectible, single-subject booklet packed with recipes that offer ingenious new ways to cook our favorite ingredients.

• VOL. 4: BUTTERMILK (BY ANGIE MOSIER)
Once a staple of American dinner tables, this delightfully tangy dairy has spent too much time pigeonholed by pancake recipes in recent years. This edition will free buttermilk from its chains with recipes that show just how versatile and downright awesome it can be.

A B O U T T H E A U T H O R :
Angie Mosier is an Atlanta-based writer, photographer, food stylist and cook. Her work has appeared in such publications as Food & Wine, Town and Country, The New York Times, Southern Living and Garden and Gun. She has collaborated on cookbooks with authors such as John T. Edge, Matt and Ted Lee, Virginia Willis, Kevin Gillespie and John Currence. She is the co-author and photographer of Eric Ripert’s most recent book, Avec Eric. In addition to being a member of Les Dames d’Escoffier and The James Beard Foundation, Angie is a member of the Southern Foodways Alliance and has served as a past president of its board of directors. Learn more about Angie at placematproductions.com.

• VOL. 5: GRITS (BY VIRGINIA WILLIS)
Grits embody the magic of cooking: Through the right techniques, this humble ingredient transforms into some rather remarkable meals. This edition runs the gamut from iconic Southern classics to boundary-pushing new applications.

A B O U T T H E A U T H O R :
Virginia Willis is the author of Bon Appétit, Y’all and Basic to Brilliant, Y'all. She is known for giving classic French dishes a down-home feel and reimagining Southern favorites with European elegance, and Chicago Tribune praised her as one of "Seven Food Writers You Need to Know." Virginia is the former kitchen director of numerous food television programs, including Martha Stewart TV, Bobby Flay, and Nathalie Dupree on PBS. She is a contributing editor for Southern Living and her articles have appeared in national magazines such asTaste of the South, Fine Cooking, and Eating Well. Learn more about Virginia at virginiawillis.com.

• VOL. 6: SWEET POTATOES (BY SCOTT HOCKER)
These brightly-hued tubers bridge the divide between savory and sweet. The recipes in this edition explore that balancing act through thoughtful wide-reaching influences that span the globe.

A B O U T T H E A U T H O R :
Scott Hocker is a writer, editor and recipe developer and tester. He is currently a contributing editor at Tasting Table and was its editor in chief for two years. Previously, he was a senior editor at San Francisco magazine. During his time there, the magazine won a National Magazine Award for General Excellence. In 2012, he was chosen for Out magazine’s OUT 100, an annual who’s who of artists, creatives and other power players in the LGBT community. Scott has worked front- and back-of-the-house in fine-dining restaurants and has written food, travel, culture and lifestyle stories for local, national, and international publications. Learn more about Scott at scotthocker.com.

• VOL. 7: BROCCOLI (BY TYLER KORD)
"Eat your broccoli." No other chef has taken this childhood prescription to heart as much as Tyler Kord, one of New York's most innovative chefs and a professed broccoli enthusiast. Tyler's edition will teach you many new innovative ways to enjoy this flavorful and nutrient-rich vegetable, and show you just what a flavor chameleon it can be.

Recipes include:
Roasted Broccoli Caesar Salad, No. 7 Sub Broccoli Sandwich, Green Chicken Parm, Miso, Broccoli and Potato Casserole

A B O U T T H E A U T H O R :
Tyler Kord is a chef and restaurateur in New York City. He is the owner of No. 7 in Brooklyn's Ft. Greene neihborhood and the No. 7 Sub sandwich shops at the Ace Hotel, The Plaza, Brooklyn Bridge Park, and in Greenpoint, Brooklyn. He has worked for chef Alain Sailhac at the French Culinary Institute and chef Jean-Georges Vongerichten at Perry St. Tyler also has a B.A. in English from Oberlin College and his parents can’t believe that his education might have actually been a useful part of his life as he tries to write a cookbook that is not embarrassing.

• VOL 16: PEACHES BY BETH LIPTON
Peaches have a Golden retriever-esque likeability that makes them a staple of our summer cooking. But beyond the sweet, familiar peach pies and cobblers is a far more complex, versatile ingredient than we ever imagined. From delicate ceviche to a piquant Bloody Mary riff, Beth Lipton coaxes new potential out of these delightful stone fruits.

A B O U T T H E A U T H O R :
Beth Lipton is the food director for Health magazine, where she writes, edits and develops recipes. Her writing has appeared in print and online for publications including People, Travel + Leisure and Time, and her first cookbook, You Made That Dessert?, was released in 2009. Beth has cooked for restaurants, hotels and caterers in New York, Los Angeles and Philadelphia. She also works as a health coach. Learn more about her at bethlipton.com.

• D E T A I L S for A L L Z I N E S :
Size: 4.5" x 7.5"
Length: 48 pages