by
Wall, Siobhan.
Call Number
647.95420999999999
Publication Date
2014
Summary
This is a guide to over 100 quiet places to enjoy a delicious meal or tasty snack, to relax with a drink or enjoy afternoon tea in peaceful surroundings.
Format:
Electronic Resources
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0.0981
by
Maulsby, Darcy Dougherty.
Call Number
659.1964795
Publication Date
2020
Format:
Electronic Resources
Relevance:
0.0737
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by
Chase, Nan K.
Call Number
647.95756879999999
Publication Date
2019
Format:
Electronic Resources
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0.0707
by
Nolan, John M.
Call Number
647.95757270000001
Publication Date
2020
Format:
Electronic Resources
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0.0657
by
Dowdy, G. Wayne.
Call Number
647.95768190000001
Publication Date
2019
Format:
Electronic Resources
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0.0539
by
Lander, Nicholas, author.
Call Number
642.509 LAN
Publication Date
2016
Summary
An exploration of the history and influence of the menu, featuring 80 iconic menus of note from around the world. Featuring interviews with world-renowned chefs Heston Blumenthal (The Fat Duck), Massimo Bottura (Osteria Francescana), René Redzepi (Noma), Michel Roux Jr (Le Gavroche), April Bloomfield (The Spotted Pig), Daniel Boulud (Bar Boulud), Ruth Rogers (The River Café) and many more. In this book they reveal how they decide what food to serve and what inspires them to write their menus. In this much-anticipated book, Nicholas Lander, restaurant critic and author of The Art of the Restaurateur, rejoices in the history, design and evolution of the world?s favourite piece of paper: the menu. On the Menu presents over 100 stunning, full-colour reproductions of menus ? some at the cutting edge of contemporary culinary innovation, and others that are relics from another time: the last menu from The French House Dining Room before Fergus Henderson departed for St John; and the final menu from Ferran Adrià?s three Michelin-starred elBulli in Spain. From the classic to the innovative: a Christmas menu served during the siege of Paris in 1870, which featured rats and zoo animals; the wittily illustrated menu at Quo Vadis in London, which gave the restaurant a new lease of life; and many, many more. Between the reproductions, Lander examines the principles of menu design and layout; the evolution of wine and cocktail lists; the menu as a record of the past; and he even takes us behind the scenes at Mario Batali?s Babbo, to sit in as the staff are briefed on the evening?s menu. These are truly pages to drool over. How the world's best chefs plan and present their food.
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Books
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