Did you know that we sell cookbooks at COOK? I can proudly say that we’ve got one of the most exciting food-text collections in all of Philly. We stock hundreds of titles both contemporary and classic, covering just about every subject you can imagine: meat, fish, baking, cocktails, vegan/vegetarian, gluten-free, Filipino, Israeli, French…I could go on all day. I love all our picks, but there are always a few selections I’m particularly fond of in any given week. Peek after the jump to see what I’m digging currently. And come by COOK daily between the hours of noon and 5 p.m. to browse and buy!
There’s a new kid on the culinary book block that I am quite excited about: Short Stack Editions. What sets the small-format hand-bound series apart is that each volume is a tribute to one basic ingredient, written by one person, with fun and colorful design to accompany the witty and interesting text. The authors involved in Short Stack, which are released in sets of three, are some of the most talented and qualified food people on the scene. For example, for the first edition, they got award-winning writer and TV host Ian Knauer, a Pennsylvania native, to write all about eggs, a true love letter to the versatile and powerful refrigerator staple. For the second series release, Short Stack’s going Southern, highlighting buttermilk, sweet potatoes and grits.
Check out after the jump a recipe from the Buttermilk edition by author Angie Mosier.
Short Stack Editions | Volume 4 | Buttermilk by Angie Mosier
Pineapple-Buttermilk Smoothie (Makes 2 cups)
Like yogurt, buttermilk is full of healthy cultures that are essential for digestive health. Some folks, including Earl Cruze of Cruze Family Dairy in Knoxville, Tennessee, drink a glass of buttermilk every day and claim that it prevents all sorts of illnesses, encouraging beautiful skin and provides general vigor. This smoothie, made with fresh pineapple and bolstered with whole-grain protein, is a delicious way to start your daily buttermilk ritual.
2 cups fresh pineapple, cut into chunks
1/2 cup pineapple juice (unsweetened), plus more if desired
1/4 cup old-fashioned oats
1 cup ice cubes
Place all the ingredients in a blender and blend until smooth. Pour into a glass and drink immediately.
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