Menu No. 6 (Brian Voll)
Menu No. 6 (Brian Voll)
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Menu No 6 begins with a show-stopper: egg yolk-filled raviolo served in a Parmesan broth. A mix of earth–asparagus, beets, carrots–and sea–anchovy and cod–fills out the meal.
From the Author:
Menus is a series of, well, menus. Each booklet contains a set of recipes for a multi-course dinner, well suited for a little dinner party. And with a plan to boot!
But more than a collection of really tasty recipes, the aim is to minimize waste by using ingredients that might otherwise be scrapped: lemon juice goes into one recipe, zest into another; egg white for one, yolk for another. Homesteading meets haute cuisine, if you will.
From the Author:
Menus is a series of, well, menus. Each booklet contains a set of recipes for a multi-course dinner, well suited for a little dinner party. And with a plan to boot!
But more than a collection of really tasty recipes, the aim is to minimize waste by using ingredients that might otherwise be scrapped: lemon juice goes into one recipe, zest into another; egg white for one, yolk for another. Homesteading meets haute cuisine, if you will.
