15 releases to add to your collection this season.
The Short Stack Cookbook
BY NICK FAUCHALD AND KAITLYN GOALEN
Available October 18
Launched in 2013, magazine-cum-cookbook publisher Short Stack Editions has defined ingredient-driven cuisine with smartly designed bimonthly booklets focusing on a single food item. Each issue is authored by a different chef or food writer, like Bon Appetit’s Alison Roman for “Lemons” and chef Sara Jenkins (Porchetta, Porsena) for “Prosciutto.” Their first cookbook features 18 different ingredients—from broad to specific (butter, winter squash) and entrees to condiments (whole chicken, mayonnaise)—all of which beget a wonderful variety of dishes. Colorful, bold layouts and beautiful photography make the book a feast for the eyes, too. —NB