Menu No. 9

Menu No. 9 is built around the idea that the best springtime meals celebrate what's available right now, this menu teaches you to think in terms of texture, technique, and flavor profiles rather than rigid recipes. You'll learn to substitute intelligently, waste nothing, and create memorable meals that reflect the season and your creativity.

Ideal for flexible, confident cooks who shop first and plan later, Menu No 9 gives you the framework to create stunning spring dinner parties with whatever ingredients are at their absolute best.

Menu

• Cognac and Chartreuse Cocktail
• Cervelle de Canut
• Burrata with Marinated Cherry Tomatoes
• Butter Lettuce with Caper-and-Herb Dressing
• Ricotta and Cracked Black Pepper Dinner Rolls
• Buttered Snow Peas
• Poisson en Papillote
• Almond and Coconut Cake

Highlights

• Recipes for a Dinner Party: A full menu for an unforgettable springtime gathering, complete with pairing and planning notes.
• Sustainability Focused: Recipes crafted to reduce waste by using every part of your ingredients.
• Springtime Flavors: Fresh, vibrant recipes designed for the season—think crisp greens, aromatic herbs, and soft cheeses that make the most of early produce.
• Flavor Profile: Soft cheese, fresh herbs, seafood, and vinegar.

Features

• Recipes that celebrate spring and embrace the new season.
• Innovative use of ingredients, ensuring nothing goes to waste.
• Flexible approach: use the full menu or pick individual recipes to suit your needs.
• Whether you’re gathering with friends or simply treating yourself, this little book will help you create something extraordinary.

Specifications: 5 inches by 7 inches, 36 pages, Paperback

Maker: Menus By Brian - Brooklyn, NY