Prosciutto di Parma by Sara Jenkins Short Stack Editions (Out of Print)

Description: Volume 14 of Short Stack Edition's single-ingredient cookbooks. In this 48-page cookbook, chef Sara Jenkins teaches us how to use prosciutto di Parma in dishes that include Ricotta and Prosciutto-Stuffed Squash Blossoms, Grits with Prosciutto and Gravy and even Tacos with Roasted Corn & Crispy Prosciutto. This product is out of print, and becoming a rare find. Short Stack is a series of small-format cookbooks authored by America’s top culinary talents. Each edition is a collectible, single-subject booklet with 20-25 recipes that offer ingenious new ways to cook our favorite ingredients. Each 48-page 4.5 x 7.5” book is printed domestically on textured cover paper and colored paper interior with a staple binding. All of Short Stack’s covers and illustrations are original artwork. Sara Jenkins is a New York City-based chef, restaurateur and cookbook author. The daughter of a foreign correspondent and a food writer, Sara grew up all over the Mediterranean and ate her way through several cultures and cuisines. She began her cooking career in Boston, then worked in Florence and Tuscany before moving to New York, where she ran the kitchens in several top ItalianÂ restaurants before opening two of her own: Porchetta and Porsena. She's authored two cookbooks: Olives and Oranges and the forthcoming Four Seasons of Pasta, which she wrote with her mother, Nancy Harmon Jenkins. As Mario Batali put it, "Sara's one of the few chefs in America who understands Italy and how Italians eat."

Price: 30 USD

Location: Beaverton, Oregon

End Time: 2024-11-30T22:58:34.000Z

Shipping Cost: 4.63 USD