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On the Menu

£27.99

Product description

In 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.

Item details

Author(s):
Nicholas Lander
Condition:
As new
Dimensions:
285x212x29
EAN-13:
9781783522422
Format:
Hardback
ISBN-10:
1783522422
ISBN-13:
9781783522422
Number of items:
1
Number of pages:
285
Publisher:
Unbound
Title:
On the Menu

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About this item

In 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.

Author(s):
Nicholas Lander
Condition:
As new
Dimensions:
285x212x29
EAN-13:
9781783522422
Format:
Hardback
ISBN-10:
1783522422
ISBN-13:
9781783522422
Number of items:
1
Number of pages:
285
Publisher:
Unbound
Title:
On the Menu

Delivery & returns

This item will be dispatched to UK addresses via second class post within 7 working days of receipt of your order. Standard UK delivery is Standard UK delivery is £3.95 per order, so you're only charged once no matter how many items you have in your basket. Any additional courier charges will be applied at checkout as they vary depending on delivery address.

This item will be dispatched to UK addresses via second class post within 7 working days of receipt of your order. Standard UK delivery is currently free no matter how many items you have in your basket. Any additional courier charges will be applied at checkout as they vary depending on delivery address.

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