Cookbook Giveaway – The Short Stack Cookbook and a Trio of Short Stack Volumes

October 18, 2016 by
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The Short Stack Cookbook: Ingredients that Speak Volumes by Nick Fauchald, Kaitlyn Goalen, and the contributors of Short Stack Editions is being released today.

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. For their first cookbook, Short Stack founders Nick Fauchald and Kaitlyn Goalen sought out their contributors to extend their talent 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. To read more about this cookbook and the Short Stack volumes please read our review and recipe post.

We are pleased to offer a prize package to our EYB Members in the U.S. of one copy of The Short Stack Cookbook and a trio of Short Stack volumes: 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. One of the entry options is to answer the following question in the comments section of this blog post:

What ingredient do you find yourself using repeatedly?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. If you are not already a Member, you can join at no cost. The contest ends November 18th, 2016.

 

 

 

 

Category: Cookbook Giveaways

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86 Comments

  • meggan  on  October 18, 2016

    In the summer, I use tomatoes in almost every meal.

  • zahavah  on  October 18, 2016

    Cumin. In everything. Fried eggs. Roasted chickpeas. Roasted carrots. Sprinkled on hummus. Can't stop eating cumin!

  • FaithB  on  October 18, 2016

    I use maple syrup, including smoked maple syrup, in many ways, even in a reduction for sautéed scallops.

  • Larkspur  on  October 18, 2016

    Garlic!

  • camtncook  on  October 18, 2016

    Ghee…

  • Teruska  on  October 18, 2016

    Smoked something. We love smoked paprika, smoked salt, smoked tomatoes (fresh or dehydrated and powdered), smoked garlic, smoked tofu. I need to get me a smoking gun.

  • eliza  on  October 18, 2016

    I use onions in almost every meal. Recently had to exclude them for a month for health reasons and it was so difficult!

  • wendybazil  on  October 18, 2016

    Cant wait to see the tahini one!

  • lebarron2001  on  October 18, 2016

    Balsamic Vinegar

  • rchesser  on  October 18, 2016

    Garlic!

  • sarahawker  on  October 18, 2016

    Onions, garlic, almost every single meal.

  • Summerlandsky  on  October 18, 2016

    Onions and garlic, chicken, salt so many possibilities with just those

  • ravensfan  on  October 18, 2016

    Butter!

  • sir_ken_g  on  October 18, 2016

    Garlic

  • sgump  on  October 18, 2016

    Vinegar!

  • ckbkcollector  on  October 18, 2016

    garlic

  • ballen  on  October 19, 2016

    extra virgin olive oil

  • lhudson  on  October 19, 2016

    Garlic and Onions

  • Mcldanyell  on  October 19, 2016

    Always onions and garlic.

  • Siegal  on  October 19, 2016

    I use olive oil for everything

  • alirov  on  October 19, 2016

    Different peppers. Whether it's a bit of a kick from crushed red pepper, smokiness from a chipotle or black peppercorns for some bite, a bit of pepper goes a long way to elevating a dish.

  • Kaseyvclark  on  October 19, 2016

    I use garlic and nutritional yeast in almost all my dishes these days!

  • Emily Hope  on  October 19, 2016

    Maple syrup–we uses in sauces and marinades (as well as for breakfast!)

  • madamepince  on  October 19, 2016

    Cheese!

  • matag  on  October 19, 2016

    Garlic

  • Rinshin  on  October 19, 2016

    onion, garlic, olive oil, butter and rice vinegar

  • gjelizabeth  on  October 19, 2016

    Fried onions for savory; baker's sugar for sweet.

  • Mariarosa  on  October 19, 2016

    Lemons!

  • sbh2006  on  October 19, 2016

    Cardamom! I add it to all things sweet and savory (including my morning coffee, all baked goods, and rice dishes.

    Would love to win this; I was recently gifted an autographed copy of Virginia Willis's "Grits" and just purchased the Tahini Short Stack, love the format and recipes!! Thank you EYB for another great giveaway 🙂

  • Littlebirdchoc  on  October 20, 2016

    Butter. What could be better?

  • bfg67  on  October 20, 2016

    salt

  • herby  on  October 20, 2016

    Smoked paprika and Thai bird chilies – love both flavours!

  • ccav  on  October 20, 2016

    Bragg's liquid aminos (sounds gross in name but it's a nice umami addition and sub for soy sauce) and umeboshi vinegar.

  • anightowl  on  October 21, 2016

    Onions.

  • love2chow  on  October 21, 2016

    Chinese eggplant, green onion, soy sauce

  • tennyogirl  on  October 21, 2016

    ponzu, cruciferous veggies, and onions

  • trudys_person  on  October 21, 2016

    Eggs! Breakfast, baking, main courses …

  • cocecitycook  on  October 22, 2016

    Garlic

  • Lyndaherman  on  October 22, 2016

    Olive oil

  • t.t  on  October 22, 2016

    onions or garlic; butter or olive oil

  • pandapotamus  on  October 24, 2016

    garlic!

  • joanhuguet  on  October 24, 2016

    another vote for garlic.

  • TheSpicedLife  on  October 24, 2016

    Onions, garlic, cumin, ground beef, cauliflower, peas….

  • MmeFleiss  on  October 25, 2016

    I definitely go through a lot of onions and garlic.

  • tnorthrup  on  October 25, 2016

    Garlic

  • lioraj  on  October 25, 2016

    I can't get enough of parmesan cheese!

  • bdmltm  on  October 25, 2016

    Probably garlic or cheese!

  • tcjanes  on  October 26, 2016

    Ghee-amazing stuff!

  • lauriesk  on  October 26, 2016

    Eggs. I could eat them for breakfast everyday and there are so many different ways to prepare and enhance them.

  • djoh437938  on  October 26, 2016

    bisquick

  • Katiefayhutson  on  October 26, 2016

    Eggs, garlic, and olive oil

  • Dmartin997  on  October 26, 2016

    Different kinds of Chilies and Lemongrass

  • lils74  on  October 26, 2016

    Garlic!

  • kate  on  October 27, 2016

    Lemons! Fresh, preserved; in sweets, in savory.

  • FireRunner2379  on  October 27, 2016

    Lately, Sriracha has been my ingredient of choice. As I get older my taste buds are changing. I love the combination of sweet and spicy, many time balancing it with maple syrup or honey.

  • Lisa Guido  on  October 27, 2016

    maple syrup

  • Lafauvette  on  October 27, 2016

    garlic

  • ferstr  on  October 27, 2016

    Apples all fall and winter.

  • annieski  on  October 28, 2016

    Lemon

  • PennyG  on  October 28, 2016

    Olive Oil, Garlic, Lemon …

  • elysek  on  October 28, 2016

    Onions and garlic.

  • JanScholl  on  October 29, 2016

    garlic, cinnamon and fresh lime peel

  • Rosesrpink50  on  November 1, 2016

    Olive oil, garlic and ground pepper

  • Deneenm  on  November 2, 2016

    maple syrup, garlic & salt!

  • lovelily1001  on  November 2, 2016

    Ginger and garlic.

  • MollyB  on  November 3, 2016

    Olive oil

  • kimtrev  on  November 4, 2016

    tomatoes in the summer, onions/garlic all year around

  • ejackson  on  November 4, 2016

    Tahini! Now that there are so many good sources of super high quality tahini, I find myself spooning and spreading it into and onto everything. Favorite combinations include tahini and chocolate; tahini and miso (stirred into oatmeal or sauteed greens) and tahini-slathered whole grain toast sprinkled with za'atar!

  • Whyvette  on  November 4, 2016

    Onions, garlic, and chicken are ingredients I use more nights than not.

  • lsgourmet  on  November 4, 2016

    I guess onions are pretty universal no matter what cuisine I'm going to cook on any given night.

  • sassypantscooks  on  November 4, 2016

    Fish sauce. I just don't tell my husband what that "something" is!

  • danafox  on  November 5, 2016

    Dana
    Yogurt and honey are my two special ingredients plus lots of spices from around the world.

  • Debbiejensen20  on  November 5, 2016

    I use nutritional yeast

  • hrhacissej  on  November 5, 2016

    Dates…I love dates…lemons…cilantro…cucumbers…I think it might be easier to list the ingredients I won't cook with!

  • urmami  on  November 5, 2016

    Lemon zest/juice. Acidity is SO underrated, even though it is nearly as important as salt if not equally so.

  • percussion03  on  November 5, 2016

    Alliums and tomatoes. And possibly cheese. Every meal at home!

  • amylou61  on  November 6, 2016

    Dijon Mustard is my go-to ingredient for sauces, dressings, marinades, sandwiches…

  • infotrop  on  November 6, 2016

    fresh squeezed lemons

  • Rinshin  on  November 6, 2016

    olive oil, soy sauce, and all types of vinegar

  • angelanorr  on  November 8, 2016

    Grape seed oil, Dijon mustard, onions

  • milgwimper  on  November 9, 2016

    Garlic, onions, peppers, sesame oil, soy sauce, miso in all forms.

  • rosyannposy  on  November 9, 2016

    Cheese and olive oil.

  • DFed  on  November 11, 2016

    Eggs, cheese, olive oil, garlic and onion

  • nadiam1000  on  November 13, 2016

    Citrus and Vinegar. Acid really points up the flavor and is a great counterpoint to fatty, savory foods. Often it is just the final touch a recipe needs. Lemon is my favorite in both sweet and savory applications.

  • freshtomatoes  on  November 14, 2016

    Flours, butter, olive oil, lemons, and dijon

  • daniellespinato1  on  November 17, 2016

    I love that there's a book in this stack for whole squash because we eat a TON of it.

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