Short Stack Editions: Buttermilk
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Vol. 4: Buttermilk by Angie Mosier
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.
4.5" x 7.5", 48 pages
About the author:
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. Learn more about Angie at placematproductions.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.