On the Menu: The world's favourite piece of paper

Nicholas Lander's On the Menu is a stunning collection of menus, from contemporary culinary innovation to relics from another time, examining the principles of menu design and layout, the evolution of wine and cocktail lists, and how menus can act as records of the past.

Format: Paperback / softback
Length: 352 pages
Publication date: 12 November 2020
Publisher: Unbound

From the esteemed restaurant critic Nicholas Lander, comes a captivating exploration into the rich history, design, and evolution of the world's most beloved culinary artifact: the menu.

Presented in the captivating collection titled "On the Menu," this masterpiece showcases a diverse range of menus, spanning from the forefront of contemporary culinary innovation to timeless treasures that evoke nostalgia.

Dive into a world of culinary delights as you explore menus from renowned establishments such as Copenhagen's Noma, where avant-garde techniques and artistic flair redefine the dining experience.

But that's not all—this book also delves into the archives, presenting menus from bygone eras, including a 1970s menu from LEscargot, where every main course cost less than one pound.

Furthermore, you'll savor the final menu from The French House Dining Room before Fergus Henderson's departure for St John, a testament to the culinary legacy he left behind.

Embark on a historical journey with a Christmas feast of zoo animals served during the Siege of Paris in 1870, a poignant reminder of the resilience and creativity of human cuisine in challenging times.

To top it off, this treasure trove includes three of the world's original restaurant menus, proudly displayed in London's Le Gavroche.

Throughout the pages of "On the Menu," Lander delves into the intricate principles of menu design and layout, unraveling the different rules that govern menus for breakfast, afternoon tea, and dessert.

He also explores the evolution of wine and cocktail lists, showcasing how menus can serve as a time capsule of culinary heritage.

What truly sets this book apart is the exclusive insights gained from interviews with some of the most renowned contemporary chefs of our time.

Michael Anthony, Heston Blumenthal, Massimo Bottura, René Redzepi, Ruth Rogers, and many others share their culinary wisdom, revealing the thought processes behind their menu creations and the inspirations that fuel their artistic endeavors.

Prepare to be captivated by the visual splendor of these menus, each a work of art in its own right. "On the Menu" is a culinary journey that will leave you craving more, inspiring you to explore the world of food and beverage with a renewed appreciation for the artistry and craftsmanship that go into creating exceptional dining experiences.

Weight: 1014g
Dimension: 179 x 246 x 2 (mm)
ISBN-13: 9781783529407