Menu No 4: Duck, Chili, Anise, Apple, Ginger, Lemon design book a powerful artist statement and

a powerful artist statement and a foreword by New York Times bestselling author Austin Kleon

curious and uncanny

The charm is set in a resistent waxed polyester thread

and lemons

has spent the last 50 years amassing a vast and iconoclastic collection of stuff

Menu No 4: Duck, Chili, Anise, Apple, Ginger, Lemon design book a powerful artist statement andThe 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