The Short Stack Cookbook : Ingredients That Speak Volumes.

ISBN:

9781613121986

Title:

Author:

Fauchald, Nick.

Personal Author:

Fauchald, Nick.

Physical Description:

1 online resource (492 pages)

Contents:

Title Page -- Contents -- Introduction -- The Short Stack Kitchen -- APPLES -- Apple, Sweet Potato & Smoked Trout Hash with Soft-Boiled Eggs -- Bruised Apple Quick Bread with Brown Butter Frosting -- Brown Butter Frosting -- Skillet Apple-Oat Cake -- Braised Duck Legs with Apples Three Ways -- Apple Margarita -- Apple, Cabbage & Pork Sausage Hand Pies -- Apple Cider Molasses -- Salted Apple Jam -- BACON -- Bacon Jam-Crusted Sticky Ribs -- Pappardelle with Bacon & Root Vegetable Ragu -- Cider-Braised Bacon -- Dark Chocolate Chunk-Bacon Cookies -- Smoky Whipped Bacon Fat -- Bacon-Fried Steaks with Pan Gravy -- Bacon-Chile Relish -- Dirty Devils -- BRUSSELS SPROUTS -- Brussels Sprouts Slaw with Herbs & Peanuts -- Steam-Roasted Brussels Sprouts -- Brussels Sprouts Colcannon -- Quick Brussels Sprouts & Pear Kimchi -- Brussels Sprouts Chips -- Salt-Roasted Brussels Sprouts with Maple & Blue Cheese Dressing -- Baked Salmon with Curry-Mustard Brussels Sprouts Hash -- Deep-Fried Brussels Sprouts with Ranch Dressing -- Buttermilk Ranch Dressing -- BUTTER -- Black Pepper Butter Crackers -- Butter-Poached Scallops with Grapefruit-Butter Sauce -- Nori Butter-Braised Radishes -- Butter Lettuce Salad with Brown Butter Vinaigrette, Crispy Mushrooms & Roasted Hazelnuts -- Butter-Roasted Lamb -- Asparagus with Miso Beurre Blanc -- Kentucky Butter Cake with Walnut Frosting -- The Best, Flakiest Pastry Dough -- Cultured Butter with Bonus Buttermilk -- CHEDDAR -- Broccoli & Cheddar French Dip -- Cheddar-Walnut Shortbread -- Cheddar Obatzda -- Kimcheese -- Cheddar-Stout Bitterballen -- Cheddar & Rye Gougères -- Celery-Cheddar Salad with Horseradish-Cider Vinaigrette -- Mornay Macaroni & Cheese -- Mornay Sauce -- CHICKEN -- Crispy Chicken-Skin Tacos -- Pan-Roasted Chicken Breasts with Lemon Pan Sauce -- Rotisserie Chicken Broth -- Michelada Chicken.

Salt & Szechuan Pepper-Roasted Chicken -- Chicken Rillettes -- Chicken Larb -- Spatchcocked Steakhouse Grilled Chicken -- CHILE PEPPERS -- Blistered Peppers with Lemon-Paprika Aioli -- Kung Pao-Style Beef -- Fresh & Dried Chile Chili -- Stuffed Cherry Hots -- Salted Chiles -- Pickled Thai Chiles -- Green Chile Chicken Stew -- Oysters Sugarman -- Open-Faced Jalapeño Poppers -- Thai Coconut-Chile Macaroons -- EGGS -- Country Soufflé -- Egg Crêpe Stir-Fry Wraps -- Cured Egg Yolks -- Nacho Tortilla -- Huevos Haminados -- South-Indian Egg Roast -- Spaghetti Carbonara -- Poppy Seed Pavlovas with Lemon Curd -- GREEK YOGURT -- Beet Raita -- Yogurt Soup with Rice & Mint -- Yogurt-Braised Pork Shanks with Fennel & Sage -- Yogurt Fry Bread -- Brďléed Grapefruit with Vanilla Cream Yogurt -- Yogurt-Granola Muffins -- Yogurt-Honey Panna Cotta -- Frozen Greek Yogurt -- Labne & Roasted Grapes -- HONEY -- Beer- & Honey-Battered Fish with Honey-Sriracha Sauce -- Pork Tenderloin with Honey-Peach Barbecue Sauce -- Earl Grey Ice Cream with Honey Caramel Swirl -- Honey Caramel -- Burnt Honey-Harissa Chicken Wings -- Honey-Glazed Grilled Eggplant with Burrata -- Honey-Cardamom Coffee Cake -- Buckwheat Dark & Stormy -- Peach Pie with Honey-Sherry Syrup -- KALE -- Kale Salad with Turmeric Cauliflower, Spiced Cashews & Pumpkin Seeds -- Garlicky Kale, Clam & Chorizo Pasta -- Kale Potlikker -- Kale Pakoras -- Kale & Maitake Mushroom Soup -- Kalekraut -- Charred Kale Spanakopita -- Kale Salsa Verde -- LEMONS -- Candied Lemon Salad -- Slow-Roasted Lemon Slices -- Lemony Cornmeal Pound Cake -- Grilled Lamb Chops with Lemon-Walnut Relish -- Lemony Ricotta Pancakes -- Oleo Saccharum -- French 77 Punch -- Grilled Clams with Grilled Lemon Butter & Tarragon -- Lemonade Stand Gummy Candy -- MAYONNAISE -- Homemade Mayonnaise -- Spicy Mayonnaise -- Mayonnaise Biscuits.

Curry-Grilled Shrimp -- Elote Orecchiette -- Japanese Potato Salad -- Chicken Sandwiches with White Barbecue Sauce -- Celery Root Remoulade -- Chocolate Chicory Cake -- RICE -- Sweet Cardamom Risotto with Ginger-Stewed Plums -- Jeweled Persian Rice -- Spanish Rice Soubise -- Crispy Rice Cakes with Chinese Sausage -- Mujadarra-Stuffed Peppers -- Brown Rice Horchata -- Dark Chocolate Bark with Puffed Rice -- Super-Crisp Fried Chicken -- SOURDOUGH BREAD -- Smoked Mozzarella & Sage in Sourdough Carrozza -- Bread Crumb Omelet -- Coarse Bread Crumbs -- Inside-Out Chowder Bowl -- Caramelized Onion Bread Soup -- Pork Schnitzel -- Bread Dumplings with Lemon-Butter Sauce -- Sausage & Mushroom Stuffing/Dressing -- Pull-Apart Sourdough Loaf -- TOMATOES -- Orecchiette with Burst Cherry Tomato Sauce -- Tomato Pepperoni -- Roasted-Tomato Niçoise Salad -- Green Tomato Shakshuka -- Tomato Water + Tomato-Water Orzo -- Baked Salmon with Roasted Tomato Relish -- Room-Service Tomato Sandwich -- Tomato Sangrita -- Tomato & Peach Salad with Tomato Vinaigrette -- Fresh Tomato Bloody Mary -- WILD SHRIMP -- Rock Shrimp Dumplings -- Coconut-Poached Shrimp with Chorizo -- Lemon- & Pepper-Pickled Shrimp Lettuce Wraps -- Prawns with Red Charmoula & Stale Bread -- Stuffed Shells with Shrimp Bolognese -- The Shrimp Stock You Should Be Making but Probably Aren't -- Salt-&-Pepper Shrimp with Chiles -- Shrimp Cocktail with Sauce Verte -- WINTER SQUASH -- Roasted Delicata Squash & Seeds with Za'atar -- Maple-Roasted Squash Tartines -- Pickled Butternut Squash -- Spaghetti Squash Latkes -- Kabocha Squash & Dashi Soup -- Dashi -- Cheese-Stuffed Roasted Pumpkin -- Farro Salad with Roasted Squash -- Chai Hummingbird Cake -- Menus -- Ingredient Yields + Tips -- Authors -- Contributor Bios -- Acknowledgments -- Index of Searchable Terms -- Copyright Page.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2017. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Cookbooks.

Added Author:

Goalen, Kaitlyn.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2016

Publication Information:

New York :

Abrams,

2016.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.5	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

An artful collection of 150 new, original recipes organized by ingredient, from trusted culinary pros: "The emphasis is on ease." -- The Washington Post This down-to-earth collection features 150 new, 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 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)

Author Notes

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.

Reviews (1)

Library Journal Review

This is the first regular-size title from Short Stack Editions (shortstackeditions.com), a publisher of artful small-format cookbooks. In 18 ingredient-focused chapters, founders Fauchald and Goalen present all-new recipes such as braised duck legs with apples three ways, blistered peppers with lemon-paprika aioli, spaghetti squash latkes, and poppy seed pavlovas with lemon curd. The book features a host of well-known contributors, including Martha Holmberg (Modern Sauces) and Virginia Willis (Basic to Brilliant, Y'all), along with 12 menus (e.g., Trying To Eat Healthy Without Being Antisocial) and an ingredient glossary with tips on sourcing, storage, yield, and flavor pairings. VERDICT Eclectic home cook-friendly food meets design in this bold, highly stylized cookbook. Recommended for creative cooks seeking something a bit out of the ordinary. © Copyright 2016. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.