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Contents

THE MONTH

the System of Cookery title page.
Page 01 Cover

THE MONTH

the contents for the thirty-day System of Cookery month.
Page 02 The Menu

DAY 1

opening Day 1 and foundational mise.
Page 03 Day 1: Coronation Chicken & Toast

DAY 1

continuation of the Day 1 foundation.
Page 04 Day 1: Foundation, continued

DAY 1

Coronation Chicken and Toast.
Page 05 Coronation Chicken & Toast

DAY 1

Day 1 ingredients used and mise created.
Page 06 Day 1: Ingredients & Mise

DAY 1

continuation of Day 1 ingredients.
Page 07 Ingredients, continued

DAY 1

final Day 1 ingredients.
Page 08 Ingredients, continued

DAY 1

Day 1 recipes.
Page 09 Day 1: Recipes

DAY 1

Day 1 production order.
Page 10 Day 1 Order

DAY 1

continuation of the Day 1 production order.
Page 11 Day 1 Order, continued

DAY 2

Day 2 introduction.
Page 12 Day 2: Introduction

DAY 2

Day 2 kitchen photographs.
Page 13 Day 2: Kitchen photographs

DAY 2

Confit de canard à l’orange with braised red cabbage and fondant potatoes.
Page 14 Day 2: Dish introduction

DAY 2

Day 2 ingredients used and mise created.
Page 15 Day 2: Ingredients & Mise

DAY 2

Continuation of the Day 2 ingredients table.
Page 16 Day 2: Ingredients & Mise, continued

DAY 2

Day 2 recipes.
Page 17 Day 2: Recipes

DAY 2

Day 2 production order.
Page 18 Day 2: Order

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