An exploration of the history and influence of the menu, featuring 80 iconic menus of note from around the world.
Nicholas Lander is an acclaimed food industry veteran who has
worked as a restaurant critic, commodity trader and a restaurateur.
For the past 25 years he has reviewed restaurants and menus from
around the world for his weekly restaurant column in the Financial
Times.
He wrote, priced and edited the menus at L'Escargot in London,
where he was among the first to write menus in English and to
change the menus according to the seasons. His first book, The Art
of the Restaurateur (Phaidon 2012), profiled 20 of the world's best
restaurateurs and was named a Book of The Year by The Economist.
"This collection of menus from some of the world's greatest
restaurants offers an insider's view of how such places work."
*Observer Food Monthly*
"An expertly curated collection of menus from leading restaurants
around the globe, sumptuously presented in a coffee table
format"
*The Buyer*
"Great for all foodies who enjoy ordering food as much as eating
it."
*Squaremeal*
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