We’re frequently asked how we choose the authors for our books. Our answer has been the same since we launched: we like to work with folks who inspire us to fall, head over heels, for a specific ingredient—as they have—and who will teach us something new about cooking with it. We knew how to make deviled eggs long before Short Stack, but did we know the life-changing trick that would make ours several times as good? (No, but Ian Knauer did.) Likewise, we knew how to make laudable strawberry tarts and pies, but did we ever think to treat strawberries like tiny tomatoes in all sorts of savory dishes? (Susan Spungen did, and we do now, too.) And these lessons are collected and published, volume by volume, for all our benefit.
It’s always more fun to asked to dance, but we occasionally reach out to cookbook authors, food writers and chefs when we think we’ve spotted someone who could teach us (and you) something new about an ingredient. Atlanta-based chef Steven Satterfield is one of those talents, and his new cookbook Root to Leaf, is full of new ideas for our repertoire. Organized by seasonal ingredients, it’s already serving as the thoughtful guidebook of answers to our summer produce conundrums. If, like us, you anticipate finding yourself with an abundance of berries (Satterfield cold-pickles his extras), wondering what to do with leftover corn cobs (the chef turns his into a polenta-bound broth) or hunting for a new okra preparation (grill it!), then please buy his book.
And get excited for Satterfield’s 2016 Short Stack Edition, which will focus on an ingredient not featured in Root to Leaf’s chapters. We’ll reveal the subject of his edition later this year.