Short Stack Brown Sugar
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by Libbie Summers
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An award-winning blogger and the author of two previous cookbooks, Summers refined her affection for brown sugar while working in the Caribbean. That affinity extends to a range of varieties: turbinado, demerara, muscovado, piloncillo, and the standard commercially available light and dark. Her recipes are drawn from sources as varied as a roasted chickpea vendor on a Cairo street and a Danish housewife, and they demonstrate that the careful use of brown sugar can add depth to dishes savory and sweet: butter lettuce with brown sugar and bacon dressing; caramelized new potatoes; sticky toffee chicken wings.
Paperback.
