Menu No 4: Duck, Chili, Anise, Apple, Ginger, Lemon
Menu No 4: Duck, Chili, Anise, Apple, Ginger, Lemon
Please note: books marked SPECIAL ORDER will ship as soon as our publisher resupplies us, typically 7-10 days.
Couldn't load pickup availability
Some dinner parties whisper. This autumn feast roars. Menu No 4 brings together bold flavors, unexpected combinations, and cooking techniques that challenge convention while delivering pure deliciousness. If your guests expect the ordinary, prepare to surprise them with fall's most exciting menu.
Menu
-
Applejack Cocktail
-
Roasted Butternut Squash Soup with Sage Yogurt
-
Harcha
-
Green Salad with Apples and Herbes de Provence
-
Chili-Roasted Duck Breast with Potatoes and Preserved Apples
-
Ginger-Poached Pears with Vanilla Yogurt
Each menu includes coordinated recipes designed to use ingredients thoughtfully across the entire dinner party — less waste, more flavor.
Complete with planning notes and grocery lists.
Specifications: 5 inches by 7 inches, 36 pages.
By Brian Voll
Share
