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About Kaitlyn Goalen
Kaitlyn Goalen is a writer, editor and cook. She is the editor and co-founder of Short Stack Editions, a series of single-subject, digest-size cookbooks. Previously, she was the editor of the National and Top Shelf editions of TastingTable.com, and she has contributed to such publications as Food & Wine, Garden & Gun, Wall Street Journal, and Southern Living. She has co-written several cookbooks, including The Craft Cocktail Party with New York bartender Julie Reiner (2015, Grand Central Life & Style), Poole’s: Recipes & Stories from a Modern Diner with chef Ashley Christensen (2016, Ten Speed Press) and The Short Stack Cookbook with Nick Fauchald (2016, Abrams). She lives in Raleigh, N.C.
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NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY TASTE OF HOME • “Ingenious . . . Ashley and Kaitlyn are leading us in the right direction to making life in the kitchen a little bit easier.”—Emeril Lagasse, chef and restaurateur
In It’s Always Freezer Season, Ashley Christensen and Kaitlyn Goalen reveal how the freezer can easily become the single most important tool in your kitchen. By turning your freezer into a fully provisioned pantry stocked with an array of homemade staples, you’ll save time and energy.
Even on a tight schedule you can now put together delicious, complex dishes such as Cornbread Panzanella with Watermelon, Cucumber, and Za’atar Vinaigrette; Potato Pierogi; Pan-Roasted Chicken Breast with Preserved Lemon–Garlic Butter; Braised Short Ribs with Cauliflower Fonduta; and Provençal Onion Tart (Pissaladière) with Tomato-Olive Relish. Christensen and Goalen also share fully prepared make-ahead dishes for every meal of the day to keep in your freezer, like Pistachio Croissant French Toast with Orange Blossom Soft Cream, Chicken and Kale Tortilla Soup, Pimento Mac and Cheese Custard, and Deviled Crab Rigatoni, plus snacks, sweets, and drinks ready to be enjoyed at a moment’s notice.
With innovative recipes, helpful technical information, and tips on stocking your new “pantry,” this book will allow you to make more delicious meals with a lot less effort.
The first cookbook from Short Stack Editions, an artful collection of 150 new and original recipes organized by ingredient from IACP and James Beard Award–winning cookbook authors, chefs, food writers, recipe testers, and editors.
The ethos behind Short Stack Editions is simple: Pair honest, common ingredients with trusted voices in the culinary world for inspired recipes home cooks can actually use. And for their first cookbook, Short Stack founders Nick Fauchald and Kaitlyn Goalen call upon their acclaimed contributors to extend their love letters to favorite ingredients. Exclusively created for this cookbook, these recipes–from all-star chefs, food writers, editors, and stylists–are destined to become favorites.
Organized by 18 ingredients, including Apples, Bacon, Brussels Sprouts, Butter, Cheddar, Eggs, Tomatoes, Greek Yogurt, Honey, Hot Chile Peppers, Kale, Lemons, Sourdough, Whole Chicken, and Winter Squash, The Short Stack Cookbook takes readers though staples found in the kitchen and presents new ways to cook with everyday items. Contributors include:
- Virginia Willis (author of Bon Appétit, Y’all)
- Sara Jenkins (chef, restaurateur, and cookbook author)
- Ian Knauer (IACP nominee and editor at Food & Wine)
- Soa Davies (producer of Eric Ripert’s cookbook On the Line and TV show Avec Eric)
- Susan Spungen (founding food editor for Martha Stewart Living)
- Angie Mosier (food stylist, photographer, and writer for Food & Wine and the New York Times)
- Rebekah Peppler (writer and food stylist)
- Alison Roman (BuzzFeed food editor)
- Sarah Baird (writer and culinary anthropologist)
- Julia Sherman (artist, photographer, writer, and editor of Salad for President)
- Michael Harlan Turkell (award-winning photographer)
- Julia Turshen (cookbook author)
- Megan Scott (recipe developer)
- Tyler Kord (chef-owner of the No. 7 group)
- Paul Grimes (food stylist)
- Beth Lipton (food director for Health magazine)
The Short Stack Cookbook is the perfect gift for the nostalgic, design-centric home cook looking for recipe inspiration for their weekly farmer’s market haul or CSA farm box.
Ashley Christensen is the new face of Southern cooking, and her debut cookbook, Poole’s, honors the traditions of this celebrated cuisine, while introducing a new vernacular—elevated simple side dishes spiked with complex vinaigrettes, meatless mains showcasing vibrant vegetables, and intensified flavors through a cadre of back-pocket recipes that will become indispensable in your kitchen. Recipes like Turnip Green Fritters with Whipped Tahini; Heirloom Tomatoes with Crushed Olives, Crispy Quinoa, and White Anchovy Dressing; and Warm Broccoli Salad with Cheddar and Bacon Vinaigrette share the menu with the definitive recipe for Pimento Cheese, a show-stopping Macaroni au Gratin, and crave-worthy Challah Bread Pudding with Whiskey Apples and Creme Fraiche, all redefining what comfort food can be.
Poole’s is also the story of how Christensen opened a restaurant, and in the process energized Raleigh’s downtown. By fostering a network of farmers, cooks, and guests, and taking care of her people by feeding them well, she built a powerful community around the restaurant. The cookbook is infused with Christensen’s generous spirit and belief that great cooking is fundamental to good living.
With abundant, dramatically beautiful photography and a luxe presentation, Poole’s is a landmark addition to the cookbook canon, a collection from which readers will cook and find inspiration, and pass down for generations to come.