Illustrated PDF
37 pages. Realistic AI artwork, front and back covers, linked contents and kitchen planning pages. 7 × 10 in.
Realistic AI-generated culinary artwork. The tablet preview uses this edition’s actual cover and PDF page. Serving ideas, not kitchen-test photographs.
JUNCTION TABLE · BOOK 20 · DIGITAL DOWNLOAD
Big Batch Community Table
Eight to twelve seats, ordinary kitchens, and a shared meal
Twelve household-scale recipes for a generous table, with serving rounds and sensible batch sizes.
$4.9912 recipes · three complete formats
Visual release 1.2.0. Recipe development edition; not kitchen tested. Timing is estimated.
Download the illustrated sampleSet a generous table in an ordinary kitchen.
A shared meal needs manageable quantities and a serving plan. Big Batch Community Table brings twelve recipes to a household-scale gathering of ten to twelve diners, using ordinary pots, skillets, and paired baking pans. Lemon Herb Chicken with Bulgur starts with two roasting trays; Baked Ziti with Sausage and Peppers fills two dishes; Mushroom White Bean Pot Pie offers a different centerpiece under puff pastry. Learn to serve in rounds, keep waiting portions under temperature control, and plan shallow containers for leftovers before guests arrive. Two menus and a first-menu shopping list support separate gatherings. Original recipe development edition; not kitchen-tested.
- Ten- to twelve-person recipes with ordinary two-pan, large-pot, and skillet methods.
- Serving-round guidance for hot food, chilled sauces, and practical table replenishment.
- Two gathering menus, a first-menu shopping list, and a plan for prompt leftover cooling.
Realistic AI serving ideas: Lemon Herb Chicken with Bulgur · Baked Ziti with Sausage and Peppers · Mushroom White Bean Pot Pie.
One purchase. Three complete editions.
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29 pages. US Letter layout, white pages and smaller artwork to use less ink. Print for your household.
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Download each format separately or get all three in one ZIP after payment is verified. Existing purchasers receive this update with their purchase.
- 12 complete recipes with measured ingredients and step by step methods
- Techniques, substitutions, ingredient allergen and storage notes
- Two menus and a shopping list for the first menu
- Weekly planner, shopping cost sheet and a kitchen test record
- Go Flipbooks reading experience powered by Real3D
One household recipient may keep, download and print this edition for personal household use. You may cook and adapt the recipes. Do not resell, redistribute, upload the book publicly or sublicense its text, layouts or files. Copyright and other rights are not transferred. Online access follows the published refund and dispute policy.
Try two recipes
Lemon Herb Chicken with Bulgur
10 servings · Prep 30 min · Cook 45 min
Ingredients
- 4 pounds boneless skinless chicken thighs
- 3 cups dry bulgur
- 6 cups low-sodium chicken broth, divided
- 3 lemons, zested and juiced
- ⅓ cup olive oil
- 6 garlic cloves, minced
- 2 teaspoons dried oregano
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- ½ cup chopped parsley
Method
- Heat the oven to 425°F. Toss chicken with oil, lemon zest, garlic, oregano, salt, and pepper. Arrange on two rimmed sheet pans in single layers.
- Roast 25–35 minutes, rotating pans halfway, until every thigh reaches 165°F. Rest 5 minutes on clean serving platters; keep cooked meat separate from raw-food utensils.
- Meanwhile, bring 5 cups broth to a boil in a large pot. Stir in bulgur, cover, and simmer on low 12–15 minutes; rest off heat 10 minutes and fluff.
- Stir ⅓ cup lemon juice and parsley into bulgur. Use remaining broth to loosen it if needed, then serve with chicken and remaining lemon wedges in two serving rounds.
Kitchen note: Choose medium-grind bulgur; coarse bulgur may require a longer simmer and a little extra broth.
Substitution: Use plain cooked quinoa instead of bulgur for a wheat-free accompaniment.
Storage: Refrigerate shallow portions at 40°F or below within 2 hours. Eat within 3–4 days; reheat cooked leftovers to 165°F.
Ingredient allergens: wheat
Turkey Three Bean Chili
10 servings · Prep 30 min · Cook 50 min
Ingredients
- 3 pounds ground turkey
- 3 tablespoons olive oil
- 2 onions, diced
- 2 bell peppers, diced
- 2 cans kidney beans, 15 ounces each, drained
- 2 cans black beans, 15 ounces each, drained
- 1 can pinto beans, 15 ounces, drained
- 2 cans crushed tomatoes, 28 ounces each
- 3 cups low-sodium chicken broth
- ¼ cup chili powder
- 2 teaspoons ground cumin
- 2 teaspoons kosher salt
Method
- Heat oil in an 8-quart pot. Cook turkey in two batches, breaking it apart, until each batch reaches 165°F; transfer cooked meat to a clean bowl.
- Cook onions and peppers in the pot 8 minutes. Add chili powder and cumin for 30 seconds, then return turkey with beans, tomatoes, broth, and salt.
- Bring to a simmer and cook partially covered 30 minutes, stirring every few minutes from the bottom. Add hot water if the chili becomes too thick.
- Serve from two smaller warm bowls, refilling with fresh hot chili as needed. Taste before offering extra salt, and portion planned leftovers into shallow containers promptly.
Kitchen note: Use an 8-quart pot or divide the batch between two smaller pots.
Substitution: Use ground chicken instead of turkey, cooking each batch to 165°F.
Storage: Refrigerate shallow portions at 40°F or below within 2 hours. Eat within 3–4 days; reheat cooked leftovers to 165°F.
Ingredient allergens: Check labels and cross contact.
Realistic AI-generated culinary artwork depicts serving ideas, not photographs of kitchen-tested food. Allergen notes identify listed ingredients and cannot certify freedom from cross contact. No nutrition or medical benefit is claimed. Substitutions can introduce allergens. Review labels and appliance instructions.
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