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.