Shortstack Recipe Book

Cucumbers:
Snappy. Refreshing. Pickle-worthy. Get to know this summertime staple in new and exciting ways, from inspired salads to simple and delicious cooked (yes, you can cook a cucumber!), centerpieces. This edition will turn you into a cuke connoisseur through recipes like Soy & Wasabi-Glazed Cucumbers with Crab & Lemon and Cucumber-Honeydew Paletas.

Peaches:
Peaches have a Golden retriever-esque likeability that makes them a staple of a summer cooking. But beyond the sweet, familiar peach pies and cobblers is a far more complex, versatile ingredient than we ever imagined. From delicate ceviche to a piquant Bloody Mary riff, Beth Lipton coaxes new potential out of these delightful stone fruits.

Strawberries:
From its ruby-red color to its sun-ripened sweetness, the strawberry is a dramatic fruit. This edition will put the show-stopping berry through its paces, in both savory and sweet applications.

Summer Squash:
Anyone who has ever grown summer squash can attest: this generous plant deserves its own cookbook. And author Sarah Baird has lovingly treated this abundant crop with a level of creativity that will have you thinking about your zucchini in a whole new light.

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.

Details
• Dimensions: 4.5in x 7.5in
• Weight: 1.4 lb (0.6 kg)

Eco-friendly information
• Production: Ethically sourced