From the Financial Times' 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.
Independent bookseller Established in 1987, we’ve been sharing reading recommendations for decades.
Books you won’t find elsewhere Discover new authors among our frequently changing bookshelves, along with almost-forgotten gems and a wealth of unusual titles you won’t find elsewhere.
Eco-friendly packaging Orders are carefully packed in recyclable cardboard boxes, eco-friendly bubble wrap and solvent-free labels, paper and tape.
Condition and price All our books are new, unused and unread, and they’re all up to 75% off RRP.
FREE monthly catalogue Featuring over 400 handpicked titles, our unique catalogue is carefully curated and includes new and unusual titles, special features and exclusive collections.
Email newsletters Our tailored newsletters are written by our booksellers, and we always highlight the books that we have talked about most in the Postscript office.
Footnotes blog Some books spark ideas and conversations that our catalogue can’t contain – our Footnotes blog offers a deeper dive into a wealth of topics to inspire further reading.
Aftercare We are all serious book people and we understand the value of reading. This is why we package our books so carefully and employ a helpful in-house customer services team to promptly resolve any queries you may have.
Delivery information - FREE UK delivery on orders over £25
UK
Free UK standard delivery on all online orders over £25
Flat rate for all standard delivery orders: £3.00 (3-5 working days)
Flat rate for Next Day orders (orders must be placed before 1pm, Monday–Friday): £4.50
Flat rate for all Royal Mail Tracked48 orders: £5.50 (2-4 working days)
Standard delivery: 3-5 working days (Highlands and Islands 5-7 working days)
Next day delivery: Available all UK excluding Highlands and Islands
Collect your order from a local shop – prices and delivery times as above
Overseas
All orders: delivery costs for orders outside the UK are based on country of destination and product weight.
You can view your overseas delivery cost using the Summary section within the Basket.
For more information on delivery/overseas orders please refer to our Delivery Information.
product
https://www.psbooks.co.uk/on-the-menu544629On the Menuhttps://www.psbooks.co.uk/media/catalog/product/5/4/544629_media-0.jpg8.998.99GBPOutOfStockFrom the <i>Financial Times</i>' 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.
<i>On the Menu</i> 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.Paperback00https://www.psbooks.co.uk/media/catalog/product/5/4/544629_media-1.jpghttps://www.psbooks.co.uk/media/catalog/product/5/4/544629_media-2.jpgadd-to-cartrrp_info:£18.99productId:180118bic_code:WBWB£18.99Nicholas LanderGeneral245x178mmUnboundNoPaperback
