Description

The second cookbooklet in a series dedicated to dinner party menus. Each book contains a set of recipes for what could be a lovely party, including planning and pairing notes. Focusing on maximizing flavor while minimizing waste, the aim is to use ingredients that might otherwise be scrapped: lemon juice goes into one recipe, zest into another; egg white for one, yolk for another.

Menu No 2 begins with a tomato-based, spicy mussel soup and finishes with a buttermilk panna cotta. The buttermilk makes another appearance in the brine for a roast chicken that’s stuffed with freekeh, which in turn is used in a grain salad with chilies and aromatic herbs.

No worries if you pick and choose the recipes that speak to you; they’re all wonderful and can stand on their own.

Flavor Profile
Chicken | Aromatic Herbs | Fennel | Chili | Fig | Buttermilk

Dinner Party
Gin Cocktail | Spicy Mussel Soup | Buttermilk-Brined Roast Chicken | Freekeh Salad with Fennel and Chilies | Green Beans with Prosciutto and Gremolata | Buttermilk Panna Cotta with Fig and Orange Jam

Etc.
Chicken Stock | Gnocchetti di Semolino in Brodo | Click Here For Extras

Specifications
5 inches by 7 inches
36 pages

Ships free via USPS Media Mail.