The Short Stack Cookbook – Short Stack Editions

The Short Stack Cookbook: Ingredients that Speak Volumes by Nick Fauchald, Kaitlyn Goalen, and the contributors of Short Stack Editions hits the shelves today. A visually captivating book that mimics the style of the sought after Short Stack volumes is sure to please owners of the Short Stack collection and those who are not.

The Short Stack Editions are a collection of single subject titles where retro design meets contemporary recipes penned by well-known authors and available directly from the Short Stack Editions website. Each volume has a home-spun feel – an artisanal high-quality craftsmanship can be felt as you read through the recipes. Eat Your Books is in the process of indexing the 23 volume collection (at the time of this writing).

This video reflects the passion that is behind this project. Nick Fauchald and Kaitlyn Goalen, the founders of Short Stack Editions, state their mission was to bring original recipes that were rigorously tested by a single author with the home cook in mind in a concise, affordable format. “They are beautiful objects meant to be collected, gifted and, most importantly, cooked from.”

The “big cookbook” as the authors refer to it consists of 18 chapters by ingredient: Apples, Bacon, Brussel Sprouts, Butter, Cheddar, Chicken, Chile Peppers, Eggs, Greek Yogurt, Honey, Kale, Lemons, Mayonnaise, Rice, Sourdough Bread, Tomatoes, Wild Shrimp and Winter Squash. The authors’ goal in compiling this book was to create a “keeper”, a term I love to use in my reviews. They have succeeded. 

With recipes for Crispy Chicken-Skin Tacos, Cheese-Stuffed Roasted Pumpkin, Caramelized Onion Bread Soup, and Bacon Jam-Crusted Sticky Ribs – it is so deserving of a spot on our shelves. I love everything about this series and this book – the graphics and photographs take me back to simpler times while the recipes are modern and varied – it will be a well-worn book in my collection. 

Today, we are featuring three Short Stack editions Short Stack: Volume 23 Tahini by Adeena Sussman, Short Stack: Volume 11 Apple by Andrea Albin and Short Stack: Volume 19 Maple Syrup by Casey Elsass. Each title concentrates on one ingredient providing basics and details along with approximately 20 recipes. Volume 23 Tahini is the latest title and the only edition I own (I need to rectify that soon). Recipes for Tahini & Miso Glazed Cod with Charred Cucumbers, Tahini Sandwich Cookies with Tahini-Cream Cheese Frosting and Roasted Pumpkin, Coconut & Tahini Soup are three examples of the tempting dishes from this volume. 

Be sure to enter our giveaway for a copy of The Short Stack Cookbook along with the trio of Short Stack editions mentioned here. To get you started in the kitchen, we are pleased to share a recipe from the cookbook which is perfect for game days or any day!   

Burnt Honey-Harissa Chicken Wings
MAKES 4 SERVINGS

For most children, sweetness is synonymous with dessert, the reward that waits beyond a plate of forced-down vegetables. But our palates mature, and suddenly we want our dessert with a sprinkle of salt or a side of bitter amaro. Likewise, we start to take delight in the way that a little sugar can make the flavor of a short rib pop. The line between sweet and savory dissolves in the name of balance, and honey is a crucial diplomat in making this peace. Of all the sweeteners in a cook’s arsenal, it has the depth necessary to pair with pretty much anything you can put on a plate.

The first time we (intentionally) tasted burned honey was a revelation. Exposed to heat, the natural sugars caramelize into something that begs to be a glaze for proteins or hearty vegetables. Mix burnt honey with whiskey and use it to glaze a pork chop (as Rebekah Peppler did in Vol. 8: Honey), stir it into aioli for a dip to accompany crispy fried vegetables, add it to a cocktail for a decidedly sophisticated twist or use it to glaze roasted carrots.

For chicken wings, we mixed burnt honey with fish sauce to evoke nuoc mau, or fish sauce caramel, a Vietnamese condiment that everyone from David Chang to Andrew Zimmern has replicated. And harissa adds the trademark heat that every chicken wing should offer; feel free to swap it out for your favorite chile-based condiment, or omit it altogether if heat isn’t your thing.

1 cup (240 ml) honey
1/3 cup (75 ml) Asian fish sauce
2 tablespoons harissa
1 pound (455 g) chicken wings
Salt and freshly ground black pepper
3 tablespoons unsalted butter, divided
2 limes

Place the honey in a medium saucepan and cook over medium-high heat. When the honey begins to bubble, lower the heat to medium-low and simmer until the honey has darkened to a deep amber color, about 7 minutes. Remove from the heat and stir in the fish sauce and harissa.

Season the chicken wings with salt and pepper. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the chicken wings in a single layer and cook until browned, about 2 minutes on each side. Add the burnt honey sauce and the remaining 2 tablespoons of butter and reduce the heat to medium. Cook, occasionally turning the wings over to coat them with the sauce, until the wings are cooked through, about 15 minutes. Transfer the wings to a plate and squeeze the juice of both limes over them. Let them sit for 2 to 3 minutes, then serve.

Reprinted with permission of Short Stack Editions and Abrams. Photography by the talented Noah Fecks.