Short Stack Editions: Lemons
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Vol. 13 Lemons by Alison Roman
From the juice to the peel and everything in between, Alison Roman's ode to lemons covers every inch of sour ground. These recipes will make lemons even more of a staple in your kitchen, adding depth and flavour in dishes like Wilted Greens with Crispy Lemons and Chickpeas, Whole Lemon Salsa Verde and Lemon-Coconut Tea Cake.
Size: 4.5" x 7.5", 48 pages
About the Author:
Alison Roman is a senior food editor at Bon Appetit magazine, where she develops, edits and writes about recipes. Before joining the editorial world, she worked as a pastry chef at places such as Quince in San Francisco and Momofuku Milk Bar in New York. She has also contributed to some of her favorite publications, including Cherry Bombe, Lucky Peach and GQ. Originally from Los Angeles, she lives in Brooklyn where she tries to eat pizza for every meal, sometimes successfully. Learn more about Alison at alisoneroman.com.
About Short Stack:
Short Stack is a series of small-format cookbooks about inspiring ingredients, 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.
They know firsthand how hard it is to make a living creating recipes and writing about food, so they've organized Short Stack into a new publishing model that puts the author first. The authors are paid for each copy of their book that is ever printed, guaranteeing that their hard work will pay off, again and again, as they sell more of their editions.