Menu No 4: Duck, Chili, Anise, Apple, Ginger, Lemon design book The book reflects the verticality

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

an introduction by curator Glenn Adamson

Nerikomi plate for snacks and whatnot

minimalist design allows cocktails and more to shine

Menu No 4: Duck, Chili, Anise, Apple, Ginger, Lemon design book The book reflects the verticalityThe 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