Short Stack is a beautiful series of small-format, hand-bound publications that are half cookbook, half food magazine. Each 4 1/2” x 7 1/2” edition is inspired by a single ingredient and written by an array of chefs, cookbook authors, and food writers. To sum it up, Short Stack Editions are a food-lovers’ pocket-sized dream—and are as functional as they are collectible. (Our staff has been poring over the volumes since their arrival at The Factory.)
So far, seven ingredient-inspired volumes have been published, including: Eggs by Ian Knauer, Tomatoes by Soa Davies, Strawberries by Susan Spungen, Buttermilk by Angie Mosier, Grits by Virginia Willis, Sweet Potatoes by Scott Hocker, and Broccoli by Tyler Kord. In MAKESHIFT fashion, each booklet is printed locally and constructed by hand with baker’s twine. In fact, several copies of Sweet Potatoes and Broccoli were bound at a Book Binding Party.
The recipes in each colorful edition have been tested by the author, creating a collection of dependable, enduring, and well-loved recipes. Of course, exploration of ingredients and recipes are encouraged in true do-it-yourself fashion.
From Short Stack: “Each edition is a love letter from one cook to his or her favorite ingredient, with recipes that will have you reaching for your skillet before you’ve finished reading the title.”
We couldn’t agree more. Purchase Volumes 1 – 7 from our online store.
P.S.: Brooklyn-based editor and publisher Nick Fauchald funded the idea for this series through Kickstarter—the unique idea caught on fast, and Nick far exceeded his original $50,000 fundraising goal. Watch the film here.
And read more about the writers and chefs here.