This is part of an imaginative series of small books, each of which offers a charming seasonal dinner menu. There is a confident, thoughtful unpredictability about them which we greatly admire.
They truly are small (5" x 7", 36 pages) paperback, but composed with care. Author Brian Voll is a home cook who enjoys having friends over to give himself an excuse to step outside his usual boundaries.
Menu No 6 offers recipes for:
Mezcal cocktail with tepache
Radishes with anchovy butter
Raviolo al'uovo nel brodo di Parmigiano
Green harissa rice pilaf
Asparagus and roasted-pickled beets
Cod broiled in chermoula
Carrot cake with cardamom and fromage blanc
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