A fresh ear of corn is the food lover's dream: delicious when treated simply with just a touch of butter, but perfectly capable of anchoring a cooking project. This edition explores the brilliance of both ends of the spectrum, coaxing each kernel's sweet summer flavor out onto the plate.

Size: 4.5" x 7.5"
Length: 48 pages

Jessica Battilana is a writer, cook and recipe developer. Her first cookbook collaboration, with chef Charles Phan, won an IACP award in the Chef/Restaurant category; she has since worked on cookbooks with baker Chad Robertson and butcher Ryan Farr. Collaboration with a candlemaker is pending. Jessica's writing and recipes have appeared in myriad publications, including Sunset, Gastronomica, Martha Stewart Living and The Wall Street Journal. She lives in San Francisco with her wife and two boys, with whom she shares a deep love of ice cream.

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.