Ginger by Mindy Fox
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. Short Stack Editions GINGER: As an ingredient, ginger is downright generous, its flavor expressive and complimentary. So it was difficult to find the willpower to limit this edition to just 20 recipes. But there's an upside to our restraint: Mindy Fox's recipes are the cream of the crop. From ginger-cumin rice to sticky Jamaican-style chicken, this love letter shows that you don't need a lot of space to pack in a lot of flavor.
Mindy Fox is the food editor for La Cucina Italiana magazine and the author of several cookbooks. A Bird in the Oven and Then Some (republished in 2013 as The Perfectly Roasted Chicken) was named one of The New York Times' Best Cookbooks of the Year in 2010 and one of Food & Wine magazine's Best of the Best in 2013. Fox is the co-author of Olives & Oranges: Recipes and Taste Secrets from Italy, Spain, Cyprus, and Beyond, an IACP Best Cookbook finalist, and The Art of Baking, a New York Times Notable Book of the Year, with chef Sara Jenkins. Fox has written for Saveur, La Cucina Italiana, Every Day with Rachel Ray, Prevention, Time Out New York, and Edible Manhattan magazines, and was previously on staff at Saveur.
Her recipes and other freelance work have featured in a variety of regional, national, and worldwide publications, including The London Times, Food & Wine, Everyday Food, Country Living, Garden Design, Prevention, and Parenting magazines, as well as on BonAppetit.com, Epicurious.com, The DailyMeal.com, FoodRepublic.com, LeitesCulinaria.com, PantryConfidential.com, TheImprovisedLife.com, and many others. Fox began her career as a professional chef in Boston restaurants, where she trained with James Beard Award nominee chef Stan Frankenthaler and others. Fox is a member of the culinary council at The Sylvia Center, a nonprofit organization that teaches, inspires, and supports children in their quest to develop personal confidence, cuisine skills, and healthy eating habits for life. Fox's cooking and writing have been influenced by extensive trips in France, Italy, Mexico, Brazil, and Turkey. Mindy Fox is the food editor of La Cucina Italiana magazine, as well as a cookbook author, food writer, and instructor.
She has written for Saveur, La Cucina Italiana, Every Day with Rachel Ray, Prevention, Time Out New York, and Edible Manhattan magazines, where she was previously on staff. Her recipes and freelancing work have been published in publications such as The London Times, Food & Wine, Martha Stewart Living, Real Simple, Gourmet, Country Living, and Parents, as well as on BonAppetit.com. Daily Food, a Martha Stewart Living Radio program, features Mindy on a regular basis. A Bird in the Oven and Then More, her first book, was named one of The New York Times' Best Cookbooks of the Year in 2010 and one of Food & Wine magazine's Best of the Best.
Mindy's website is www.mindyfox.net.
| SKU | Unavailable |
| ISBN 13 | 9780997532135 |
| ISBN 10 | 0997532130 |
| Title | Ginger |
| Author | Mindy Fox |
| Series | Short Stack |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Short Stack Editions |
| Year published | 2016-11-01 |
| Number of pages | 48 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |