Menu No 4: Duck, Chili, Anise, Apple, Ginger, Lemon design book and lemons

and lemons

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

The book reflects the verticality that is crucial to Hicks’ towering fiber structures

minimalist design allows cocktails and more to shine

consumerism and graffiti

Menu No 4: Duck, Chili, Anise, Apple, Ginger, Lemon design book and lemonsThe 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