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Menu No. 6 by Brian Voll

Menu No. 6 by Brian Voll


The sixth 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, yolk for another.

Menu No 6 begins with a show-stopper: egg yolk-filled raviolo served in a Parmesan broth. A mix of earth–asparagus, beets, carrots–and sea–anchovy and cod–fills out the meal.

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
Pineapple | Parmesan | Earth | Marine | Citrus | Cardamom

Dinner Party
Mezcal Cocktail with Tepache | Radishes with Anchovy Butter | Raviolo al’ Uovo nel Brodo di Parmagiano | Green Harissa Rice Pilaf | Asparagus and Roasted-Pickled Beets | Cod Broiled in Charmoula | Carrot Cake with Cardamom and Fromage Blanc