Menu No. 7 (Brian Voll)
Menu No. 7 (Brian Voll)
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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.
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.
