The Compendium: Operational Manual Vol. 1-20 #994809

The Compendium is the volume you keep open on the bench while you work. It does not narrate and it does not explain from scratch: it gathers and it points.
The whole method of the twenty preceding volumes is reorganised by product family instead of by volume. Plant protein bases, non-cold cuts, non-cheeses, proteins of the land, proteins of the sea, the complete koji cycle and so on: within each family the preparations are listed one by one, with a reference to the volume where the full treatment lives.
So a non-cold cut appears several times by several routes: the gluten base of Volume 3, koji curing from Volume 12, the controlled chamber of Volume 14, restructuring with transglutaminase from Volume 17 and smoking from Volume 18. The reader chooses the level at which to work.
The zero waste preparations of Volume 20 are flagged inside each family, at the point where the waste is generated, so that reuse is not a separate chapter but a step in the cycle.
It is the volume to buy last and to open first: on its own it does not teach you to produce, but with the twenty volumes in the house it becomes the map that says where to look and in what order to move.