By Nicholas Lander
In this much-anticipated publication, Nicholas Lander, eating place critic and writer of The paintings of the Restaurateur, rejoices within the heritage, layout and evolution of the world’s favorite piece of paper: the menu.
On the Menu provides over a hundred wonderful, full-colour reproductions of menus – a few on the leading edge of up to date culinary innovation, and others which are relics from all over again: the final menu from The French condominium eating Room ahead of 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 throughout 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 existence; 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 list of the previous; and he even takes us behind the curtain at Mario Batali’s Babbo, to take a seat in because the employees are briefed at the evening’s menu.
These are actually pages to drool over.
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Extra resources for On the Menu: The World’s Favourite Piece of Paper
On the Menu: The World’s Favourite Piece of Paper by Nicholas Lander