There seems to be an inherited Bleier family trait for finding something we love and then obsessing over it ad nauseam, whether it’s a TV show, a song, or some other thing we have to continually consume—at least until the next shiny object catches our attention.
I think the Short Stack cookbooks might be the foodie version of this feeling. Each edition is passionately dedicated to a specific food; they celebrate the simplicity and complexity of one specific ingredient and every recipe within incorporates that item.
The diminutive size and retro graphic covers give the hand-bound (with baker's twine!) volumes a special feel, and I love the idea of having an arsenal of recipes, from drinks to desserts, featuring a favorite ingredient. The recipes come from established chefs and food experts and the collection is published by Nick Fauchald who raised money for this project through Kickstarter.
Some of the delicious-sounding recipes included are: Egg Drop Soup with Edamame, Red Chile, and Scallions, Portuguese Egg Tarts with Burnt Marshmallow Frosting, Curried Tomato-Lamb Stew, Tomato Tart Tatin with Caramel, Roasted Strawberry Frozen Yogurt, and Strawberry Sangria.
The cookbooks are sold individually or in sets. Eggs, Tomatoes, and Strawberries are already available, and Buttermilk, Grits, and Sweet Potatoes will be out any day but can be ordered in advance.
Short Stack cookbooks, $12 each, $35 for three, or $70 for six, shortstackeditions.com
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© 2014 | mrkt