On the Menu (Paperback)

Nicholas Lander

ISBN 10: 1783529407 / ISBN 13: 9781783529407

Published by Wilton Square Books, London, 2020

About this Item

Paperback. 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 richly illustrated celebration of the history, design and evolution of the menu, from the Financial Times's long-standing restaurant critic Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.

Seller Inventory # 9781783529407

Bibliographic Details

• Title: On the Menu (Paperback)
• Publisher: Wilton Square Books, London
• Publication Date: 2020
• Language: English
• ISBN 10: 1783529407
• ISBN 13: 9781783529407
• Binding: Paperback
• Condition: new

About this title

Synopsis

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 worlds 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 LEscargot 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 worlds original restaurant menusnow hanging proudly in Londons 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 Batalis famous New York restaurant, as the staff are briefed on the evenings 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.

About the Author

Nicholas Lander views menus from a highly unusual perspective as the only restaurant critic to have owned and run one of Londons most successful restaurants. He established LEscargot in Soho in the 1980s when he was among the first British restauranteurs to write his menus in English and to change them according to the seasons. For the past twenty-seven years he has reviewed restaurants and menus from around the world in his role as restaurant critic for the Financial Times. His first book, The Art of the Restauranteur (2012), profiled twenty of the worlds best restauranteurs and was named a Book of the Year by The Economist.