Menu No 2: Chicken, Aromatic Herbs, Fennel, Chili, Orange, Fig, Buttermilk
The second in an imaginative series of small books, each of which offers a charming dinner menu. The Italian word sprezzatura is mentioned early in this volume, referring to studied carelessness or effortless elegance. It's most apt.
The 7 recipes in this small book (5" x 7", 36 pages), are accompanied by a shopping list as well as notes on what author Brian Voll calls Get Ahead. You can make the jam you'll need months in advance, and the panna cotta you'll serve it alongside will hold for two days in the refrigerator. Resourcefully-minded cooks will note that buttermilk, parsley, dill, and lemons, all do double or triple duty, reducing waster
Menu No 2 offers recipes for:
- 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
Use collapsible tabs for more detailed information that will help customers make a purchasing decision.
Ex: Shipping and return policies, size guides, and other common questions.