APRONS + COOKBOOKS

 
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.

 
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.

 
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.

Hardcover Book - 416 pages

Dr. Kevin Peterson, co-founder of Sfumato, explores cocktails from the perspectives of an engineer, a perfumer, and a bar owner. Cocktail Theory - A Sensory Approach to Transcendent Drinks is a detailed look at the theory and philosophy behind the Detroit cocktail bar, Castalia, that operates as a Sfumato's brick and mortar by day, but by night transforms to serve scent-paired drinks.

Using data visualization and experimental results, Kevin makes a case for breaking cocktails into their individual sensory components, optimizing each aspect, then putting the pieces back together for an ideal drink. Cocktail Theory is approachable for home bartenders and professionals alike.

Flavor principles are accompanied by recipes that have graced Castalia’s menus, along with practical tips for executing elevated drinks at home. Cocktails are placed in the context of a larger experience, and supported by exercises to improve your palate, allowing you to transcend recipes and understand why certain drinks work, or not.

Castalia has been featured in the New York Times, Imbibe, Vinepair, and the Wall Street Journal, and Cocktail Theory is an in-depth look at what makes scented cocktails work.

(From Kevin) If a book about how to create scent-paired cocktails existed, I just would have read it, like I’ve read literally hundreds of other books about cocktails. If there was a single, concise source for integrating knowledge about the sensory system into creating optimal flavors, I would own it. But as I was working on creating peak experiences at Castalia, I kept bumping up against questions I couldn't find answers for. Or answers I had to search so meticulously for that it consumed me. So, just as I did when I was an engineer, I started designing experiments, sought out expertise, and analyzed a massive amount of data to build a conceptual model that describes the perfect drink.  And after almost 4 years, countless hours, and as much coffee as cocktails, I've captured that work in a book.

Handcrafted in Detroit, Michigan

*POST Instructor

 
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.

The Keepsake Kitchen Diary Baking Edition

Our senses are tied to our memories—the first time you smelled Nana’s cobbler, or the last time you tasted mom’s cookies, for example. Each of these moments has its own sweet memory melded into it, but how often do we stop to record the moments that make baking so special?

A scrapbook of sorts to organize your recipes and create your very own, customized cookbook!

Meals are memories, sweet and simple. Whether it’s your grandmother’s famous stuffing or the chocolate cake you shared on a romantic rainy night with your favorite person, those memorable meals have long-lasted time’s interference - each time you smell that stuffing or taste that chocolate, your heart bursts with nostalgia.

To record these recipes that narrate our special moments, Lily & Val created the Keepsake Kitchen Diary! Includes journaling memory pages for each recipe and hand-drawn illustrations by Valerie McKeehan.

• 9.25” tall x 10” wide
• Gold wire spiral binding
• Pockets on the inside front + back covers for storing special notes/keepsakes
• Room for 150 recipes
• Helpful cooking guides + references

Designed in Pittsburgh, Pennsylvania
* Woman Owned Business

33 Pieces of Chocolate is a chocolate journal that provides an easy way to record tasting notes in a small, convenient notebook format. A teeny, tiny amount of drinking chocolate is added to the ink in each new edition, which is cryptically noted on the back. 

Dimensions: 3.5" x 5".

Made with 100% recycled papers sourced in the Northwest.

These notebooks make great gifts for any holiday, from Valentine's Day to Father's Day ... and beyond!

Designed + Handcrafted in Portland, Oregon

Dave Selden started 33 Books Co. as a side project to his side project. A weekend homebrewer and beer blogger, he developed a unique pocket beer-tasting notebook in 2009 to help take notes on the beers he was writing about. After just a few years, the books became his full-time job. Today, 33 Books Co. produces more than a dozen flavors of pocket tasting notebooks and other tasting tools in Portland, Oregon.

Foil embossed + illustrated perfect pocket-sized journal. Features genuine leather cover and plain white pages inside.

Measures 3 x 4 inches (7.5cm x 9.7cm)

Handcrafted in Scotland, U.K.
*Woman Owned Business

BRITISH MADE IN A RAINBOW OF COLOUR - Ark Colour Design was founded in 2015 by Jane Richards and Amy Lindsay. As buyers for our own shop in Cambridge, we have over a decades worth of experience in the gift trade. Drawing from our backgrounds in fashion and fine art, we set about creating products which are fun and affordable, but also well made. All our products are made by a small family run manufacturer in Scotland. The leather is processed in their on-site tannery and then cut and foil embossed to our designs. Because every piece is hand finished with embossing, each one is unique to the next.

Everyday Cheesemaking: How to Succeed Making Dairy and Nut Cheese at Home
by: K Ruby Blume

Designed + Produced in Portland, Oregon
* Woman Owned Business

Portland's most colorful, authentic, and empowering publishing house and distributor, Microcosm Publishing equips readers to make positive changes in their lives and in the world around them. Microcosm emphasizes skill-building, showing hidden histories, and fostering creativity through challenging conventional publishing wisdom with books and zines about DIY skills, food, bicycling, gender, self-care, and social justice.Microcosm has lived in milk crates, in closets, in a mud room, in a windowless basement, in a church, and under a desk at a major credit card company. We've brought our brightly colored books to infoshops, zine fests, media summits, bicycle conferences, parks, street corners, house shows, dirty bars, all­night coffeeshops, art museums, and every corner of the mainstream where we can clear away a little space to set up shop. We set out to save ourselves from not caring, but out there in the margins we've found communities worth always doing it better for. Now we have contracts instead of handshakes, a warehouse instead of a fanny pack full of zines. We have a staff, we have relationships in the industry that send our books to places we wouldn't have dreamed we could walk into ourselves. We're not as drunk or dirty as we used to be. But still, at heart, we've got this milk crate strapped to the back of a bike and we're riding wildly across town to hand you the book that might just be the one that saves your life!

33 Scoops is a pocket ice cream tasting journal that provides a fun way to record your dairy discoveries in a delightfully diminutive notebook format. Take your tasting notes, using the checkboxes to note delivery method (cone, dish, float, milkshake, sandwich, etc.). Use the texture meter to memorialize the cream's consistency from dense to light. 

Dimensions: 3.5" x 5".

Made with 100% recycled papers sourced in the Northwest.

These notebooks make great gifts for any holiday, from Valentine's Day to Father's Day ... and beyond!

Designed + Handcrafted in Portland, Oregon

Dave Selden started 33 Books Co. as a side project to his side project. A weekend homebrewer and beer blogger, he developed a unique pocket beer-tasting notebook in 2009 to help take notes on the beers he was writing about. After just a few years, the books became his full-time job. Today, 33 Books Co. produces more than a dozen flavors of pocket tasting notebooks and other tasting tools in Portland, Oregon.

 
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.

Delicious holiday recipes for anyone with food allergies and special diets.

Are you on an anti-inflammatory diet and dreaming all day long about cookies, ice cream, and cake? Did your doctor hit you with fodmaps restrictions? Did you commit 100% to doing a whole 30 and then realize the holidays are coming up? Is your cousin vegan *and* gluten-free and you have no idea what to make for turkey day? Are you supposed to eat a certain way but all you can think about are cookies? Don't worry about it, dr. Faith has recipes for you all!

written + illustrated pamphlet or "zine"

Designed + Produced in Portland, Oregon
* Woman Owned Business

Portland's most colorful, authentic, and empowering publishing house and distributor, Microcosm Publishing equips readers to make positive changes in their lives and in the world around them. Microcosm emphasizes skill-building, showing hidden histories, and fostering creativity through challenging conventional publishing wisdom with books and zines about DIY skills, food, bicycling, gender, self-care, and social justice.Microcosm has lived in milk crates, in closets, in a mud room, in a windowless basement, in a church, and under a desk at a major credit card company. We've brought our brightly colored books to infoshops, zine fests, media summits, bicycle conferences, parks, street corners, house shows, dirty bars, all­night coffeeshops, art museums, and every corner of the mainstream where we can clear away a little space to set up shop. We set out to save ourselves from not caring, but out there in the margins we've found communities worth always doing it better for. Now we have contracts instead of handshakes, a warehouse instead of a fanny pack full of zines. We have a staff, we have relationships in the industry that send our books to places we wouldn't have dreamed we could walk into ourselves. We're not as drunk or dirty as we used to be. But still, at heart, we've got this milk crate strapped to the back of a bike and we're riding wildly across town to hand you the book that might just be the one that saves your life!

 
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.

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.

33 Doughnuts is a doughnut tasting journal that provides a fun way to record your pastry particulars in a small, convenient notebook format. Based on the format of other "33" books, this journal does away with the flavor wheel in favor of an "Eater's Rendering" area that allows you to record the visual attributes of the doughnuts you sample. Think of it as a super sweet sketchbook. 

Dimensions: 3.5" x 5".

Made with 100% recycled papers sourced in the Northwest.

These notebooks make great gifts for any holiday, from Valentine's Day to Father's Day ... and beyond!

Designed + Handcrafted in Portland, Oregon

Dave Selden started 33 Books Co. as a side project to his side project. A weekend homebrewer and beer blogger, he developed a unique pocket beer-tasting notebook in 2009 to help take notes on the beers he was writing about. After just a few years, the books became his full-time job. Today, 33 Books Co. produces more than a dozen flavors of pocket tasting notebooks and other tasting tools in Portland, Oregon.

CBD & Chill: 75 Self-Care Recipes for Everyday Wellness

by Chris Tarello and Tori Bodin

Color photographs illustrate these 75 recipes and ideas for integrating CBD into your daily routines. Includes background on CBD, not to be confused with its fellow chemical cannabis component THC, which gets you high. Its uses in treating pain, anxiety, inflammation, and other ailments, the science of how it works, common misconceptions, and a dosing guide. Recipes range from edible to otherwise, such as face masks, bath bombs, dog treats, snacks, cocktails, and coffee.

Designed + Produced in Portland, Oregon
* Woman Owned Business

Portland's most colorful, authentic, and empowering publishing house and distributor, Microcosm Publishing equips readers to make positive changes in their lives and in the world around them. Microcosm emphasizes skill-building, showing hidden histories, and fostering creativity through challenging conventional publishing wisdom with books and zines about DIY skills, food, bicycling, gender, self-care, and social justice.Microcosm has lived in milk crates, in closets, in a mud room, in a windowless basement, in a church, and under a desk at a major credit card company. We've brought our brightly colored books to infoshops, zine fests, media summits, bicycle conferences, parks, street corners, house shows, dirty bars, all­night coffeeshops, art museums, and every corner of the mainstream where we can clear away a little space to set up shop. We set out to save ourselves from not caring, but out there in the margins we've found communities worth always doing it better for. Now we have contracts instead of handshakes, a warehouse instead of a fanny pack full of zines. We have a staff, we have relationships in the industry that send our books to places we wouldn't have dreamed we could walk into ourselves. We're not as drunk or dirty as we used to be. But still, at heart, we've got this milk crate strapped to the back of a bike and we're riding wildly across town to hand you the book that might just be the one that saves your life!