On the Menu

The World's Favourite Piece of Paper

On the Menu
Nicholas Lander
RRP:
NZ$ 39.99
Our Price:
NZ$ 31.99
Paperback
h245 x 178mm - 352pg
12 Nov 2020 UK
International import eta 7-19 days
9781783529407
Out Of Stock
Currently no stock in-store, stock is sourced to your order
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.
Nicholas Lander viewsmenus from a highly unusual perspective as the only restaurant critic to haveowned and run one of London' s most successful restaurants. He established L' Escargotin Soho in the 1980s when he was among the first British restaurateurs towrite his menus in English and to change them according to the seasons. For the past thirty yearshe has reviewed restaurants and menus from around the world in his role asrestaurant critic for the Financial Times. His first book, The Art of the Restaurateur (2012), profiled twenty of the world' s best restaurateurs and was named a Book ofthe Year by The Economist.
Status: Active
ISBN-13: 9781783529407
Published: 12 Nov 2020
Published In: United Kingdom
Imprint: Unbound
Publisher: Unbound
Format: Paperback
Height: 245mm
Width: 178mm
Pages: 352

In stock - for items in stock we aim to dispatch the next business day. For delivery in NZ allow 2-5 business days, with rural taking a wee bit longer.

Locally sourced in NZ - stock comes from a NZ supplier with an approximate delivery of 7-15 business days.

International Imports - stock is imported into NZ, depending on air or sea shipping option from the international supplier stock can take 10-30 working days to arrive into NZ. 

Pre-order Titles - delivery will vary depending on where the title is published, if local stock is available in NZ then 5-7 business days, for international imports it can be 10-30 business days. In all cases we will access the quickest supply option.

Delivery Packaging - we ship all items in cardboard sleeves or by box with either packing paper or corn starch chips. (We avoid using plastics bubble bags)

Tracking - Orders are delivered by track and trace courier and are fully insured, tracking information will be sent by email once dispatched.

View our full Order & Delivery information