W&P

Yes, you can read an entire book about tea. Why? Because matcha is no ordinary tea. And, if social media is any indication, it is quickly unseating coffee as the energy-boosting drink of choice. Why? Because this powdered green tea's caffeine kick produces no jitters, no crash, and if that's not convincing enough gives you flow-state energy coupled with mental clarity.

Boxed set includes four straws and skinny brush cleaning.

10 inch long drinking straws 

Choose Gold or Silver color

Crafted from stainless steel, these metal straws are the perfect accessory for eco-friendly, sustainable and stylish everyday hydration. Take your beverage to the next level whether on-the-go, desktop, or elevating your barware offering.

One of the world's most vaunted ingredients, prosciutto di Parma is also a surprisingly versatile kitchen staple. In this edition, chef Sara Jenkins teaches us how to use this delicious ham in dishes that travel far beyond Italy's borders, from tacos to grits and more.

Size: 4.5" x 7.5"
Length: 48 pages

Sara Jenkins is a New York City-based chef, restaurateur and cookbook author. The daughter of a foreign correspondent and a food writer, Sara grew up all over the Mediterranean and ate her way through several cultures and cuisines. She began her cooking career in Boston, then worked in Florence and Tuscany before moving to New York, where she ran the kitchens in several top Italian restaurants before opening two of her own: Porchetta and Porsena. She's authored two cookbooks: Olives and Oranges and the forthcoming Four Seasons of Pasta, which she wrote with her mother, Nancy Harmon Jenkins. As Mario Batali put it, "Sara's one of the few chefs in America who understands Italy and how Italians eat."

Printed in Virginia

Short Stack is a series of small-format cookbooks authored by America’s top culinary talents. Each edition is a collectible, single-subject booklet packed with recipes that offer ingenious new ways to cook our favorite ingredients.

Peaches have a Golden retriever-esque likeability that makes them a staple of our summer cooking. But beyond the sweet, familiar peach pies and cobblers is a far more complex, versatile ingredient than we ever imagined. From delicate ceviche to a piquant Bloody Mary riff, Beth Lipton coaxes new potential out of these delightful stone fruits.

Size: 4.5" x 7.5"
Length: 48 pages

Beth Lipton is the food director for Health magazine, where she writes, edits and develops recipes. Her writing has appeared in print and online for publications including People, Travel + Leisure and Time, and her first cookbook, You Made That Dessert?, was released in 2009. Beth has cooked for restaurants, hotels and caterers in New York, Los Angeles and Philadelphia. She also works as a health coach.

Printed in Virginia

Short Stack is a series of small-format cookbooks authored by America’s top culinary talents. Each edition is a collectible, single-subject booklet packed with recipes that offer ingenious new ways to cook our favorite ingredients.

 
Whether it’s in the form of an elaborate dessert or a tiny square nibbled from a bar, chocolate elicits smiles and feels like a luxury. But it’s a luxury that’s also universal. Susie Heller's ode to chocolate improves on the touchstones that chocolate fans know and love (killer caramel brownies and the only chocolate layer cake recipe you'll ever need), while still finding room to explore new ideas. This edition is must for every sweets lover.

Size: 4.5" x 7.5"
Length: 48 pages

Susie Heller began her career as a caterer and restaurant owner, then changed direction after meeting Jacques Pépin in 1985. She has since written and produced 15 cookbooks, including five with Thomas Keller, and has produced 15 PBS cooking shows with some of America's greatest chefs, including Julia Child, Jacques Pépin, José Andrés, Michael Chiarello and The French Culinary Institute. Her newest adventure is as Chief of Global Content in the development of Simple Feast, a food app, which launches in early 2016. Susie lives in Napa Valley with her husband, two dogs and a cat.

Printed in Virginia

Short Stack is a series of small-format cookbooks authored by America’s top culinary talents. Each edition is a collectible, single-subject booklet packed with recipes that offer ingenious new ways to cook our favorite ingredients.

 
Leave it to a native son of New England to school us on the art and magic of this precious ingredient. Casey's recipes tread a brilliant line between tradition and whimsy, reviving old family recipes (like the ultimate custard-like French toast) while pushing his favorite childhood sweetener into new territory (as with miso-maple chicken wings). This Short Stack edition is the ultimate reminder that maple goes way beyond a short stack.

Size: 4.5" x 7.5"
Length: 48 pages

Casey Elsass is the founder and maker of Bees Knees Spicy Honey, Trees Knees Spicy Syrup and Weak Knees Gochujang Sriracha. His culinary journey started at the age of six, when he climbed up on the kitchen counter to pour a little of everything from the spice cabinet into a Scooby-Doo cup of warm water, and he's been playing with his food ever since. After high school, he moved to New York City, where he worked as an usher at the Metropolitan Opera, an assistant to a celebrity psychic, a copywriter for Shania Twain's perfume line and a furniture mover before following his heart back into the kitchen. This is his first cookbook.

Printed in Virginia

Short Stack is a series of small-format cookbooks authored by America’s top culinary talents. Each edition is a collectible, single-subject booklet packed with recipes that offer ingenious new ways to cook our favorite ingredients.

 
There’s so much more to these blush-colored stalks than pie, as author Sheri Castle has proven with this volume. Through recipes as varied as pork chops with rhubarb pan dressing and rose-rhubarb trifle, Castle has shown us that this springtime stunner deserves our year-round attention in the kitchen.

Size: 4.5" x 7.5"
Length: 48 pages

Sheri Castle is an award-winning professional food writer, culinary instructor and public speaker. She is known for melding storytelling, humor and culinary expertise. She wrote her first original recipe and mailed it to a TV show when she was four years old, and has been cooking, writing and seeking audiences ever since. Sheri hails from the Blue Ridge Mountains of North Carolina, but now lives near Chapel Hill. She is fueled by farmer's markets, excellent bourbon and great stories.

Printed in Virginia

Short Stack is a series of small-format cookbooks authored by America’s top culinary talents. Each edition is a collectible, single-subject booklet packed with recipes that offer ingenious new ways to cook our favorite ingredients.

 
Avocados dominate the menus of hip restaurants, the hashtags of social media, the recipes of cookbooks and websites, the annals of special diets. Katie Quinn taps into this popular zeitgeist, while also examining some offbeat applications for this beloved ingredient. Got avocado fever? This book will bring more cowbell, with recipes like avocado baked eggs, avocado fries with spicy mayo, and avocado guava handpies.

Size: 4.5" x 7.5"
Length: 48 pages

Katie Quinn is a food video journalist based in Brooklyn, New York. She produces, shoots, edits and hosts food and travel videos for her YouTube channel, QKatie. She graduated from Le Cordon Bleu culinary school in Paris. Oh, and one time she was in a Rob Thomas music video. She contributes to outlets such as Tastemade, Great Big Story, CNN, Serious Eats and Food52. You may also have seen her on The Today Show or competing on Chopped. The two things she can't live without are yoga and avocados. This is her first cookbook!

Printed in Virginia

Short Stack is a series of small-format cookbooks authored by America’s top culinary talents. Each edition is a collectible, single-subject booklet packed with recipes that offer ingenious new ways to cook our favorite ingredients.

For most of us, the peanut operates more as a childhood snack or a condiment in the kitchen rather than as the centerpiece of a meal. But the reason for Steven Satterfield's attraction to the legume becomes apparent through recipes like Peanut Pasta with Broccoli & Peanut Breadcrumbs and Roasted Delicata Squash with Peanut-Sesame-Squash-Seed Dukkah, which demonstrates that this nutrient-dense ingredient is as versatile and self-contained as our most relied-upon staples, such as eggs or rice.

Size: 4.5" x 7.5"
Length: 48 pages

Steven Satterfield is the executive chef and co-owner of Miller Union, an award-winning, seasonally driven restaurant located in Atlanta's Westside neighborhood. Since opening in 2009, the restaurant has received various honors and been named one of America's best restaurants by Eater, Bon Appetit, Food & Wine, Esquire and the James Beard Foundation. In 2015, Satterfield released his first cookbook, Root to Leaf, to broad critical acclaim. Satterfield's dedication to seasonal cooking and his unwavering support for local farmers is the driving philosophy behind his restaurant and everything he does.

Printed in Virginia

Short Stack is a series of small-format cookbooks authored by America’s top culinary talents. Each edition is a collectible, single-subject booklet packed with recipes that offer ingenious new ways to cook our favorite ingredients.

 
Whether you’re a recent coconut convert or a longtime lover, Ben Mims’s cookbook will give you newfound admiration for this hard-shelled fruit. This edition cracks this ingredient open from all angles, with recipes like a Black Pepper-Coconut Dutch Baby, Soaked Coconut & Semolina Cake and Indian Coconut & Red Cabbage Slaw.

Size: 4.5" x 7.5"
Length: 48 pages

Ben Mims is the author of Sweet & Southern: Classic Desserts with a Twist (Rizzoli, 2014) and the test kitchen director at Lucky Peach. He was the food editor at Saveur and an editor at Food & Wine magazine. He has developed recipes and written for publications such as Food & Wine, Saveur, Food Network Magazine, Southern Living, Rachael Ray Every Day, Jarry, Food52 and Epicurious. He has also produced work for cookbooks published by Dovetail Press and VICE Media. He currently lives in Manhattan with his partner, J., and their pets, Otto and Sophie.

Printed in Virginia

Short Stack is a series of small-format cookbooks authored by America’s top culinary talents. Each edition is a collectible, single-subject booklet packed with recipes that offer ingenious new ways to cook our favorite ingredients.

 
Snappy. Refreshing. Pickle-worthy. Get to know this summertime staple in new and exciting ways, from inspired salads to simple and delicious cooked (yes, you can cook a cucumber!), centerpieces. This edition will turn you into a cuke connoisseur through recipes like Soy & Wasabi-Glazed Cucumbers with Crab & Lemon and Cucumber-Honeydew Paletas.

Size: 4.5" x 7.5"
Length: 48 pages

Dawn Perry is the food director at Real Simple. She has also served as the culinary content editor at meal-kit delivery start-up Martha & Marley Spoon. She has worked as a food editor in the kitchens of Martha Stewart's Everyday Food and as digital food editor at Bon Appétit. Her work has been featured on Epicurious, Delish, Tasting Table and Extra Crispy.

Printed in Virginia

Short Stack is a series of small-format cookbooks authored by America’s top culinary talents. Each edition is a collectible, single-subject booklet packed with recipes that offer ingenious new ways to cook our favorite ingredients.

 
The subtle perfume-y nature of the pear may not have the same attention-grabbing qualities of other fruits, but Andrea Slonecker encourages this beautiful ingredient into the spotlight with her recipes. The result, like the understudy turned leading role, is magical–so much so that you'll be waiting impatiently for that next pear to ripen.

Size: 4.5" x 7.5"
Length: 48 pages

Andrea Slonecker is an award-winning cookbook author, food stylist and culinary teacher. Previously, she was the recipe editor of Kinfolk. She is an avid traveler, and her books, which cover a range of captivating topics, include Pretzel Making at Home, Eggs on Top, Beer Bites and The Picnic, which won a 2016 IACP Award. Working with chefs and celebrated food and beverage writers, she has collaborated on half a dozen additional titles. Andrea is currently at work on a forthcoming book, Wine Food (Ten Speed Press, fall 2018), which focuses on the modern food-and-wine lifestyle. She lives in Portland, Oregon, with her winemaker boyfriend, a cat, a dog and lots of tropical plants.

Printed in Virginia

Short Stack is a series of small-format cookbooks authored by America’s top culinary talents. Each edition is a collectible, single-subject booklet packed with recipes that offer ingenious new ways to cook our favorite ingredients.

The edition every cook must own is here. Beloved cookbook author Dorie Greenspan gives us a spread of recipes with classic French roots that remind us why butter is the reigning champion in our kitchens. From delicious pastries to succulent b̩arnaise-coated steak au poivre, this rich edition will lead to the kind of comforting, delicious meals we all crave.

Size: 4.5" x 7.5"
Length: 48 pages

Inducted into the James Beard Foundation's "Who's Who of Food and Beverage in America," Dorie Greenspan is an award-winning cookbook author. Two of her books, Around My French Table and Baking Chez Moi, were New York Times Bestsellers. Her newest book, born in 2016, is Dorie's Cookies. Dorie divides her time–her cooking, eating and drinking, too–between New York City and Paris.

Printed in Virginia

Short Stack is a series of small-format cookbooks authored by America’s top culinary talents. Each edition is a collectible, single-subject booklet packed with recipes that offer ingenious new ways to cook our favorite ingredients.

Our first edition dedicated to a cheese focuses on one of the most beloved, versatile cheeses out there. Chevre, the soft, tangy goat cheese, goes much further than a cheese plate, as author and cheese expert Tia Keenan shows with recipes like chevre beignets, snap peas with chevre ranch dressing, and curried chevre straws.

Size: 4.5" x 7.5"
Length: 48 pages

Tia Keenan is a New York City–based cook, cheese specialist, writer and activist. She is the author of The Art of the Cheese Plate: Pairings, Recipes, Style, Attitude (Rizzoli, 2016) and the forth-coming cookbook Melt, Stretch & Sizzle: The Art of Cooking Cheese (Rizzoli, fall 2018). She lives in Queens with her husband, son, dog and backyard chickens.

Printed in Virginia

Short Stack is a series of small-format cookbooks authored by America’s top culinary talents. Each edition is a collectible, single-subject booklet packed with recipes that offer ingenious new ways to cook our favorite ingredients.

 
From its ruby-red color to its sun-ripened sweetness, the strawberry is a dramatic fruit. This edition will put the show-stopping berry through its paces, in both savory and sweet applications.

Size: 4.5" x 7.5"
Length: 48 pages

Susan Spungen is a cookbook author, culinary consultant and food stylist for both print and film. She brought food to life in such major feature films as Julie & Julia, It's Complicated and Eat, Pray, Love. She was the founding food editor at Martha Stewart Living, where she was responsible for conceiving of, developing and styling recipes for the magazine. She is a frequent contributor to publications such as Bon Appeit, Food & Wine, and More, where she is a contributing editor. Susan is the author of Recipes: A Collection for the Modern Cook and What's a Hostess to Do? 

Printed in Virginia

Short Stack is a series of small-format cookbooks authored by America’s top culinary talents. Each edition is a collectible, single-subject booklet packed with recipes that offer ingenious new ways to cook our favorite ingredients.

Once a staple of American dinner tables, this delightfully tangy dairy has spent too much time pigeonholed by pancake recipes in recent years. This edition will free buttermilk from its chains with recipes that show just how versatile and downright awesome it can be.

Size: 4.5" x 7.5"
Length: 48 pages

Angie Mosier is an Atlanta-based writer, photographer, food stylist and cook. Her work has appeared in such publications as Food & Wine, Town and Country, The New York Times, Southern Living and Garden and Gun. She has collaborated on cookbooks with authors such as John T. Edge, Matt and Ted Lee, Virginia Willis, Kevin Gillespie and John Currence. She is the co-author and photographer of Eric Ripert's most recent book, Avec Eric. In addition to being a member of Les Dames d'Escoffier and The James Beard Foundation, Angie is a member of the Southern Foodways Alliance and has served as a past president of its board of directors.

Printed in Virginia

Short Stack is a series of small-format cookbooks authored by America’s top culinary talents. Each edition is a collectible, single-subject booklet packed with recipes that offer ingenious new ways to cook our favorite ingredients.

"Eat your broccoli." No other chef has taken this childhood prescription to heart as much as Tyler Kord, one of New York's most innovative chefs and a professed broccoli enthusiast. Tyler's edition will teach you many new innovative ways to enjoy this flavorful and nutrient-rich vegetable, and show you just what a flavor chameleon it can be.

Size: 4.5" x 7.5"
Length: 48 pages

Tyler Kord is a chef and restaurateur in New York City. He is the owner of No. 7 in Brooklyn's Ft. Greene neighborhood and the No. 7 Sub sandwich shops at the Ace Hotel, The Plaza, Brooklyn Bridge Park, and in Greenpoint, Brooklyn. He has worked for chef Alain Sailhac at the French Culinary Institute and chef Jean-Georges Vongerichten at Perry St. Tyler also has a B.A. in English from Oberlin College and his parents can't believe that his education might have actually been a useful part of his life as he tries to write a cookbook that is not embarrassing.

Printed in Virginia

Short Stack is a series of small-format cookbooks authored by America’s top culinary talents. Each edition is a collectible, single-subject booklet packed with recipes that offer ingenious new ways to cook our favorite ingredients.

 
Plums may be the stone-fruit family's underdog, but this edition places them squarely in winner's circle. Martha Holmberg's dessert recipes build off of their sweet-tart intensity, while savory options are amplified by the fruit's rosy flesh.

Size: 4.5" x 7.5"
Length: 48 pages

Martha Holmberg is a Portland, Oregon-based writer, editor, cook and undisciplined-but-avid home gardener. She began learning to cook at École de Cuisine La Varenne in Paris, where she lived for several years. She continued her education in life and food during a ten-year tenure as editor-in-chief of Fine Cooking magazine, followed by five years as food editor of The Oregonian newspaper, which earned significant awards under her guidance. Martha is the author of several cookbooks, including the James Beard- and IACP-nominated Modern Sauces. She's usually juggling a multiplex of projects: books, articles, video cooking classes, writing classes or whatever seems fun and tastes good.

Printed in Virginia

Short Stack is a series of small-format cookbooks authored by America’s top culinary talents. Each edition is a collectible, single-subject booklet packed with recipes that offer ingenious new ways to cook our favorite ingredients.