Brian Voll

Menu No 9 is a springtime spread that’s appropriate for the season: crisp greens, aromatic herbs, and fresh cheese. Cognac & Chartreuse Fromage Blanc Burrata & Tomatoes Snow Peas Ricotta Dinner Rolls Poisson en Papiotte Almond & Coconut Cake. The ninth 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; parsley leaves for one, stems for another.… (más)

The seventh 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 7 is your guide to an atypical barbecue: elements you’ll recognize but with a few twists along the way: a cherry tomato salad with green cardamom; a spicy and aromatic dipping sauce for grilled chicken–or tortilla chips, or sugar snap peas, or really anything that can take a dip; and salty, zippy lemon bars made with preserved lemons.… (más)