Perfectly pocket-sized, the Shortstack series - now out of print and hard to find - are petite (48 pages each!), booklets that focus in on one ingredient but expands our gastronomic horizons. 

Butter / Dorie Greenspan

Butter is why most things taste good — Dorie Greenspan's spread of recipes reinforce butter's importance.

Cucumbers / Dawn Perry

The summertime staple can do more — become a cuke connoisseur with salads, pickles, crab dishes, paletas & more.

Coconut / Ben Mims

We're cracking coconut wide open — from Indian Coconut & Red Cabbage Slaw to Soaked Coconut & Semolina Cake.

Peanuts / Steven Satterfield

Peanuts are more than just a snack — bring them into breakfast, lunch, dinner & dessert with clever recipes.

Pears / Andrea Slonecker

The nutty, sweet fruit packs a punch — bring it into everything from sweet to savoury recipes.

Plums / Martha Holmburg

Embrace plum’s sweet-tart intensity in recipes sweet and savory, from pizzas to desserts.

Prosciutto di Parma / Sara Jenkins

You can skip Italy & get your fix — Sara Jenkins teaches you how to use this ham in tacos, grits and more.