Menu No 2: Chicken, Aromatic Herbs, Fennel, Chili, Orange, Fig, Buttermilk

$7 · Offered by Kitchen Arts & Letters

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 As for author Brian Voll, a self-taught, trial-and-error, home cook, he says, I was born in Indiana to a mother who loved to cook and considered her kitchen a laboratory to try any and every interesting or unusual recipe that she came across. Her five children were her guinea pigs, and when a recipe turned out, we ate very well. When a recipe didn’t turn out, we ate a lot of pizza. Since moving to New York ages ago, I’ve been recreating that dynamic among my chosen family in my little kitchen. Each of my cookbooklets is a distillation of a really good night when everybody ate very well, when the recipes I’d been tinkeri

• Binding: Hardcover

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