Short Stack Editions

Ingredients that speak volumes. Short Stack Editions is a series of small-format cookbooks authored by America’s top culinary talents.

Vol 1: Eggs (By Ian Knauer)

$ 14.00

Vol 2: Tomatoes (By Soa Davies)

$ 14.00

Vol 3: Strawberries (By Susan Spungen)

$ 14.00

Vol 4: Buttermilk (By Angie Mosier)

$ 14.00

Vol 5: Grits (By Virginia Willis)

$ 14.00 Sold Out

Vol 6: Sweet Potatoes (By Scott Hocker)

$ 14.00

Vol 7: Broccoli (By Tyler Kord)

$ 14.00

Vol 8: Honey (By Rebekah Peppler)

$ 14.00

Vol 9: Plums (By Martha Holmburg)

$ 14.00

Vol 10: Corn (By Jessica Battilana)

$ 14.00

Vol 11: Apples (By Andrea Albin)

$ 14.00

Vol 12: Brown Sugar (By Libbie Summers)

$ 14.00

Vol 13: Lemons (By Alison Roman)

$ 14.00

Vol 14: Prosciutto di Parma (By Sara Jenkins)

$ 14.00

Vol 15: Summer Squash (By Sarah Baird)

$ 14.00

Vol 16: Peaches (By Beth Lipton)

$ 14.00

Vol 17: Chickpeas (By Victoria Granof)

$ 14.00

Vol 18: Chocolate (By Susie Heller)

$ 14.00

Vol 19: Maple Syrup (By Casey Elsass)

$ 14.00

Vol 20: Rhubarb (By Sheri Castle)

$ 14.00

Vol 21: Cherries (By Stacy Adimando)

$ 14.00

Vol 22: Eggplant (By Raquel Pelzel)

$ 14.00 Sold Out

Vol 23: Tahini (By Adeena Sussman)

$ 14.00

Vol 24: Ginger (By Mindy Fox)

$ 14.00

Vol 25: Avocados (By Katie Quinn)

$ 14.00

Vol 26: Peanuts (By Steven Satterfield)

$ 14.00

Vol 27: Coconut (by Ben Mims)

$ 14.00

Vol 28: Cucumbers (by Dawn Perry)

$ 14.00

Vol 29: Pears (by Andrea Slonecker)

$ 14.00

Vol 30: Butter (By Dorie Greenspan)

$ 14.00

Vol 31: Cauliflower (by Kristin Donnelly)

$ 14.00 Sold Out

Vol 32: Yogurt (by Molly Yeh)

$ 14.00

Vol 33: Chèvre (by Tia Keenan)

$ 14.00

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