by Soa Davies


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Tomatoes by Soa Davies

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 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.

Product Details

ISBN-13: 9780989601719
Publisher: Dovetail Press
Publication date: 09/01/2013
Series: Short Stack Series
Pages: 48
Sales rank: 1,287,544
Product dimensions: 4.30(w) x 7.20(h) x 0.40(d)

About the Author

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 andBon Appétitmagazine among its clients.

Table of Contents

Table of Contents
From the Editors 5 Introduction 7
Tomato and Green Olive Tartare 11 Heirloom Tomato Salad with Parmesan Vinaigrette 12
Green Gazpacho 13 Roasted Tomato Soup 14 Spicy Tomato Consommé 16
Grilled Whole Fish with Cherry Tomato Escabeche 18 Baked Lobster Creole 20 Shrimp Ceviche with Tomato Vinaigrette 22
Baked Tomatoes with Sausage Stuf ng 24 Curried Lamb Stew 26
Pan-Roasted Beef Tenderloin with
Caramelized-Tomato Steak Sauce 28
Chinese-Style Pepper Steak 30
Green Tomato Parmesan
Tomato and Porcini Ragù with Fresh Pasta Fresh Pasta Dough
Smoky Tomato Jam
Tomato-Anchovy Crostini
Oven-Dried Tomatoes
Baked Egg with Chorizo & Oven-Dried Tomatoes Canned Tomatoes
Basic Tomato Sauce
Wasabi Bloody Marys
Tomato Tarte Tatin Tomato Sorbet
Thank You! Colophon
32 34 35
42 43
45 47

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