Menu No 4: Duck, Chili, Anise, Apple, Ginger, Lemon
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Whether you’re just starting your collection or filling in some gaps, through the end of 2023 if you buy three different books from this series, your fourth copy will be free. The discount will be automatically applied at checkout.
The 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.
Ten recipes comprise Menu No 4, setting the cook on a path to an intimate, practical meal which seems fully apt for late fall. Brian Voll, a self-taught cook who enjoys entertaining his friends at home, doesn't ask you to shop extravagantly—and he thoughtfully provides a grocery list. He also respects your time with plenty of make-ahead advice to reduce your labor the day your company visits.
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
- Ginger-poached pears with vanilla yogurt
And there are a few smart follow-up ideas as well, in the unlikely case you have leftovers.