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About this product
Product Identifiers
PublisherUnbound
ISBN-101783529407
ISBN-139781783529407
eBay Product ID (ePID)20038493140
Product Key Features
Book TitleOn the Menu : the World's Favourite Piece of Paper
Number of Pages304 Pages
LanguageEnglish
TopicIndividual Chefs & Restaurants, History, Courses & Dishes / General
Publication Year2020
IllustratorYes
GenreCooking
AuthorNicholas LANDER
FormatTrade Paperback
Dimensions
Item Height0.9 in
Item Weight35.6 Oz
Item Length10 in
Item Width7 in
Additional Product Features
Intended AudienceTrade
Dewey Edition23
Reviews"For committed foodies, this is a book of dreams, and, for the aspiring restaurateur or chef, it offers very valuable inspiration and advice for achieving professional success." -- Booklist
Dewey Decimal642.509
SynopsisIn the must-anticipated companion volume to his first book, The Art of the Restauranteur, restaurant critic Nicholas Lander rejoices in the history, design and evolution of the world's favourite piece of paper: the menu. On the Menu is a stunning collection of menus, from those at the cutting edge of contemporary culinary innovation, like El Bulli and Noma, to those that are relics from another time: a 1970s menu from L'Escargot at a time when all main courses cost less than one pound; the last menu from The French House Dining Room before Fergus Henderson departed for St John; a Christmas feast of zoo animals served during the Siege of Paris in 1870; and three of the world's original restaurant menus--now hanging proudly in London's Le Gavroche. Throughout, Lander examines the principles of menu design and layout; the different rules that govern separate menus for breakfast, afternoon tea and dessert; the evolution of wine and cocktail lists; and how menus can act as records of the past. He takes us behind the scenes at Babbo, Mario Batali's famous New York restaurant, as the staff are briefed on the evening's menu, and he reveals insights from interviews with Michael Anthony, Heston Blumenthal, Massimo Bottura, René Redzepi, Ruth Rogers and many more of the most renowned, contemporary chefs of our time, who explain how they decide what to serve and what inspires them to create and design their menus. These are truly pages to drool over., From the Financial Times 's long-standing restaurant critic Nicholas Lander comes this celebration of the history, design and evolution of the world's favourite piece of paper: the menu. On the Menu is a stunning collection of menus, from those at the cutting edge of contemporary culinary innovation, like Copenhagen's Noma, to those that are relics from another time: a 1970s menu from L'Escargot on which all main courses cost less than one pound; the last menu from The French House Dining Room before Fergus Henderson departed for St John; a Christmas feast of zoo animals served during the Siege of Paris in 1870; and three of the world's original restaurant menus -- now hanging proudly in London's Le Gavroche. Throughout, Lander examines the principles of menu design and layout; the different rules that govern separate menus for breakfast, afternoon tea and dessert; the evolution of wine and cocktail lists; and how menus can act as records of the past. He reveals insights from interviews with Michael Anthony, Heston Blumenthal, Massimo Bottura, Rene Redzepi, Ruth Rogers and many more of the most renowned contemporary chefs of our time, who explain how they decide what to serve and what inspires them to create and design their menus. These are truly pages to drool over., A delicious celebration of the history, design and evolution of the world's favourite piece of paper: the menu
