Eggs are the superheroes of our refrigerators, just as essential at breakfast as they are at dessert. The recipes in this collection offer creative takes on iconic egg dishes, as well as less familiar preparations that are poised to become favorites.
Size: 4.5″ x 7.5″
Length: 48 pages
Ian was a food editor at Gourmet magazine for nearly a decade, where he developed and tested innumerable recipes for the publication. His first cookbook, The Farm: Rustic Recipes for a Year of Incredible Food, was nominated for an IACP cookbook award, and Ian’s new PBS show, The Farm, brings education and teaching back to food TV by following locally sourced ingredients from the field to the dinner table. When he is not in a kitchen, Ian is hunting, fishing and foraging for his dinner.
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.
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