Brian Voll Menu No 5 - Premium Restaurant Menu Cover for Chefs & Waiters | Durable & Stylish for Fine Dining Establishments

Shopworn Copies are final sale and may display slight cosmetic damages such as dinged corners, torn dust jackets and dented spines.   

The fifth 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, took for another.

"Menu No 5" brings us seared filet mignon and a robust mix of fresh chilies–in the form of a chili jelly–and dried chilies–used in a spicy passata crab soup. Butter makes an appearance in several recipes–brown butter, Paste di Meliga, buttercream–that it only makes sense to call it out.

No worries if you pick and choose the recipes that speak to you; they're all wonderful and can stand on their own.

Flavor Profile
Beef | Mustard | Crab | Fresh Chilies | Dried Chilies | Butter

Dinner Party
Agave Cocktail | Tomato and Crab Soup with Sweet Potato and Chilies | Bloody Beef with Arugula, Mint, and Mustard | Carrot Mash with Brown Butter and Spices | Cornmeal Molasses Rolls | Paste di Meliga with Italian Meringue Buttercream

Etc.
Chili Jelly | Arrabbiata Sauce | Citrus Vinegar

Specifications
5 inches by 7 inches
36 pages