The Menu
90 dishes in 11 courses
Everything the book teaches to cook, drink and keep, by course. The repertoire is the book's fence: a craft that serves none of these dishes, nor the table they are served on, goes to the Workshop instead.
The Evening: the feast these dishes build towards.
Bread and fats 6
Small dishes and charcuterie 9
Fish 6
- Smoked eel 152 71 The Evening 2
- Salt-and-dill cured pike or zander 152 see the fish problem below The Evening 2
- Pike dumplings 152
- Fish soup 152
- Brined and smoked fish 71
- Christmas carp 152
Soups 8
Vegetables and salads 8
Eggs and grains 7
Meat, poultry and game mains 12
- Ragù alla Bolognese 100 The Evening 6
- Königsberger Klopse 155
- Sauerbraten 155
- Bulette 155
- Eisbein with sauerkraut 155
- Roast chicken with herbs 155
- Duck with apples, Martinsgans 155
- Rabbit in mustard 155
- Coq au vin 155
- Venison ragout 155 145 The Evening 8
- Roast boar 155 145 Trichinella-tested, 70 °C at the centre, as Chapter 9 rules for the pig
- Chickpea butter masala 101
Cheese board 7
Desserts and baking 10
Drinks 10
Condiments and pantry 7
The Menu is read from the book's concept note, Appendix A, on every build. The numbers beside a dish are the research documents it rests on.