By Nicholas Lander
In this much-anticipated publication, Nicholas Lander, eating place critic and writer of The paintings of the Restaurateur, rejoices within the historical past, layout and evolution of the world’s favorite piece of paper: the menu.
On the Menu provides over a hundred attractive, full-colour reproductions of menus – a few on the leading edge of latest culinary innovation, and others which are relics from over again: the final menu from The French residence eating Room earlier than Fergus Henderson departed for St John; and the ultimate menu from Ferran Adrià’s 3 Michelin-starred elBulli in Spain.
From the vintage to the cutting edge: a Christmas menu served in the course of the siege of Paris in 1870, which featured rats and zoo animals; the wittily illustrated menu at Quo Vadis in London, which gave the eating place a brand new hire of lifestyles; and plenty of, many extra.
Between the reproductions, Lander examines the foundations of menu layout and format; the evolution of wine and cocktail lists; the menu as a checklist of the earlier; and he even takes us behind the curtain at Mario Batali’s Babbo, to sit down in because the employees are briefed at the evening’s menu.
These are really pages to drool over.
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Extra info for On the Menu: The World’s Favourite Piece of Paper
On the Menu: The World’s Favourite Piece of Paper by Nicholas Lander