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Books > Reference & Interdisciplinary > Interdisciplinary studies > Cultural studies
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On the Menu - The world's favourite piece of paper (Paperback)
Loot Price: R462
Discovery Miles 4 620
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On the Menu - The world's favourite piece of paper (Paperback)
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Loot Price R462
Discovery Miles 4 620
Expected to ship within 12 - 17 working days
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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.
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