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22gigantes.com - 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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“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.” (Dorie Greenspan author of Dorie’s Cookies and the New York Times bestseller, Baking Chez Moi)"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." (Michael Solomonov James Beard award-winning chef and author of Zahav)“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.” (Nigella Lawson bestselling author of Simply Nigella)“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.” (Christina Tosi Chef/Founder/Owner, Milk Bar)"The one big Short Stack tome I can really sink my teeth into.” (Celia Sack owner of Omnivore Books)"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." (Erin Gleeson NYTimes bestselling author of The Forest Feast) About the Author Nick Fauchald is a Brooklyn-based writer and editor and the publisher of Short Stack Editions. Formerly the editor-in-chief of Tasting Table, he was also an editor at Food & Wine, Wine Spectator, and Every Day with Rachael Ray magazines. His writing has been featured in the Best Food Writing series, and he has written several books about cooking and cocktails. Kaitlyn Goalen is a writer, editor, and cook based in Brooklyn and Raleigh, North Carolina, and cofounder of Short Stack Editions. Previously, she was an editor at Tasting Table, and she has contributed to such publications as Food & Wine, Garden & Gun, the Wall Street Journal, O, The Oprah Magazine, and Gastronomica.
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