Menu No 9 is a springtime spread that’s appropriate for the season: crisp greens, aromatic herbs, and fresh cheese. Cognac & Chartreuse Fromage Blanc Burrata & Tomatoes Snow Peas Ricotta Dinner Rolls Poisson en Papiotte Almond & Coconut Cake. The ninth 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; parsley leaves for one, stems for another.