Menu No 4: Duck, Chili, Anise, Apple, Ginger, Lemon design book and allude to the transient

and allude to the transient nature of life

consumerism and graffiti

Handmade in NYC

an introduction by curator Glenn Adamson

and lemons

Menu No 4: Duck, Chili, Anise, Apple, Ginger, Lemon design book and allude to the transientThe fourth in a series of small, adventurous books, each dedicated to a thoughtfully composed dinner menu that acknowledges seasonality, strives to reduce food waste, and respects a cook's interest in good food. Menu No 4 provides recipes for: Applejack cocktail Harcha (a Moroccan pan fried flatbread) Roasted butternut squash with sage yogurt Green salad with apples and herbes de Provence Chili roasted duck breast with potatoes and preserved apples