The Kitchen Fieldbook · Restaurant SOP & Documentation

Catalogue

The Shop

Two collections: the recipe libraries — finished, costable documentation sold as digital volumes — and the specimen plates, the brand's engravings on printed goods. One cart, whichever you mix. The library is the first rung of the ladder: it shows you what the standard looks like. The $99 Documentation Review is the next — it shows you where your own documentation stands.

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Recipe Libraries

Recipe Library · Volume 1 · Available now

Savory Foundations

THE SOP EDITION · VOL1-1.0 · 121 RECIPES · 17 CATEGORIES · PDF

This is the SOP edition — standardized operating documents a kitchen runs on. A cookbook edition of the library, written to be read and cooked from, is in production as a separate product.

The vinaigrettes, emulsions, stocks, soups, purées, cultured dairy, spice blends, condiments, sauces, brines, pickles, braises, forcemeats, doughs, and modernist components a working kitchen builds its menu on top of — each documented to a single standardized format so it can be costed, referenced by number from a plated dish, and handed to a cook who has never made it.

Every recipe states its yield and the basis of that yield: 20 are stated, 59 are calculated, and 42 are marked for confirmation at first production — because a yield that is wrong is worse than one that is missing. Allergens are declared affirmatively on every recipe, including when none are present, reviewed against the nine major U.S. allergens.

  • Crumbs, Condiments & Preserves20
  • Vinaigrettes & Dressings17
  • Purées & Soubise11
  • Sauces & Coulis09
  • Doughs, Batters & Starches09
  • Cold Emulsions & Aïoli07
  • Charcuterie & Forcemeats07
  • Stocks & Jus06
  • Cultured Dairy & Compound Butters05
  • Spice Blends & Rubs05
  • Pickles & Quick Preserves05
  • Braises & Slow Preparations05
  • Brines, Cures & Marinades04
  • Costed Service Items (appendix)04
  • Warm Emulsions & Butter Sauces03
  • Modernist & Aerated03
  • Soups & Broths01
  • Volume II · In preparationPastry & Bakery Sub-Recipe Library—
  • Volume III · In preparationAdvanced Technique Library—

Future volumes follow the same format and numbering system. Owners of earlier volumes are notified in writing when a new volume is released.

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Specimen Plates

Kitchen tools and ingredients drawn as natural-history plates — the brand's image language, produced to order as printed goods. The items below are placeholders while the production run is prepared; final goods, materials, and prices will replace them.

Specimen-plate engraving artwork for Specimen Print — Plate I, Fennel

Placeholder — final goods to come

Specimen Print — Plate I, Fennel

The fennel plate as a giclée print on archival paper, sized for a kitchen wall or an office that misses one.

PRICE WITH PRODUCTION RUN

Specimen-plate engraving artwork for Specimen Apron

Placeholder — final goods to come

Specimen Apron

A working apron carrying the specimen-plate artwork. Details and materials arrive with the production run.

PRICE WITH PRODUCTION RUN

Specimen-plate engraving artwork for Specimen Tee

Placeholder — final goods to come

Specimen Tee

The plate artwork on a shirt that can survive a kitchen. Details and materials arrive with the production run.

PRICE WITH PRODUCTION RUN

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How Ordering Works

Checkout is handled by Shopify's hosted checkout — card details never touch this site. Sales tax is calculated at checkout where applicable.

Digital volumes are delivered by email link after payment, licensed to a single operation: use them in your kitchen, print them, adapt them — do not resell or redistribute them.

Questions about an order are answered in writing: contact@thekitchenfieldbook.com