The perfect gift for the chef or sous chef! This box is packed full of goodies.

 

Included in this box:

-MINI DUTCH OVEN

Copper plated stainless steel pan combines form and function. Also looks great in the cooktop or used as a serving dish.

Hand wash only

Size 4.72" x 2.36"

 

-SHORTSTACK BOOK VOL 25: AVOCADOS

Avocados dominate the menus of hip restaurants, the hashtags of social media, the recipes of cookbooks and websites, the annals of special diets. Katie Quinn taps into this popular zeitgeist, while also examining some offbeat applications for this beloved ingredient. Got avocado fever? This book will bring more cowbell, with recipes like avocado baked eggs, avocado fries with spicy mayo, and avocado guava handpies.

Katie Quinn is a food video journalist based in Brooklyn, New York. She produces, shoots, edits and hosts food and travel videos for her YouTube channel, QKatie. She graduated from Le Cordon Bleu culinary school in Paris. Oh, and one time she was in a Rob Thomas music video. She contributes to outlets such as Tastemade, Great Big Story, CNN, Serious Eats and Food52. You may also have seen her on The Today Show or competing on Chopped. The two things she can't live without are yoga and avocados.

Size: 4.5" x 7.5"
Length: 48 pages

 

-SHORTSTACK BOOK VOL 4: BUTTERMILK

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.

Angie Mosier is an Atlanta-based writer, photographer, food stylist and cook. Her work has appeared in such publications as Food & WineTown and CountryThe New York TimesSouthern 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.

Size: 4.5" x 7.5"
Length: 48 pages

 

-SHORTSTACK BOOK VOL 2: TOMATOES

Few things are more delicious (and easier to cook with) than a ripe tomato. These recipes get to the heart of this fruit's popularity and its versatility, utilizing both peak-of-the-season summer fruit and high-quality canned tomatoes.

Soa Davies has nearly two decades of cooking experience, with roots at some of the country's most respected restaurants. She began her culinary training under David Walford at Splendido in Beaver Creek, Colorado, then moved to New York to take a position at Le Bernardin. There she became the Director of Operations, Culinary Producer and Head of Research & Development under chef-owner Eric Ripert. During her time at Le Bernardin, Soa managed the development and production of Ripert's cookbook, On the Line, as well as his Emmy award-winning television show, Avec Eric, and its companion cookbook. Soa currently runs Salt Hospitality, a culinary consultancy that counts HBO, The Standard hotel and Bon Appetit magazine among its clients.

 

-BON APPETIT TOWEL

Perfect to use as a kitchen towel or On the table for a bit of French flaire.

Size 20x28

 

-VEGETABLE & FRUIT WASH BOTTLE

Stylish amber glass bottle to store your favorite veggie cleanser.

***note-this is an empty bottle

Sous Chef

$98.00Price