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On the Menu

On the Menu

by Nicholas Lander and Michel Roux
Hardback
Publication Date: 14/11/2016

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$65.00

On the Menu presents over 100 stunning, full-color 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 Adri '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. Featuring interviews with world-renowned chefs Heston Blumenthal (The Fat Duck), Massimo Bottura (Osteria Francescana), Ren Redzepi (Noma), Michel Roux, Jr. (Le Gavroche), April Bloomfield (The Spotted Pig), Daniel Boulud (Bar Boulud), Ruth Rogers (The River Caf ), and many more.


ISBN:
9781783522422
9781783522422
Category:
Cookery / food & drink etc
Format:
Hardback
Publication Date:
14-11-2016
Language:
English
Publisher:
Unbound
Country of origin:
United Kingdom
Dimensions (mm):
285.75x209.55x27.94mm
Weight:
1.59kg
Nicholas Lander

Having been a restaurateur himself (he owned L’Escargot in Soho during the 1980s), Nicholas Lander (b.1952) knows and appreciates the business.

He has written The Restaurant Insider, the hugely popular restaurant column in the Financial Times, for the past 21 years, which has become a must-read for all restaurant-goers and professionals.

Michel Roux

Michel Roux is a legendary chef and one of the world's greatest experts on French cuisine. At his renowned restaurant, The Waterside Inn at Bray, he has held three Michelin stars for an astonishing 30 years. His career has been hugely successful ever since he opened his first restaurant, the acclaimed Le Gavroche in London, with his brother Albert in 1967.

He holds countless other culinary honours and he was awarded an OBE in 2002 and the Chevalier de la Legion d'Honneur in 2004. He has written many successful books, including Eggs (2005), Pastry (2007), Sauces (2009), Desserts (2011) and Michel Roux: The Collection (2012), published by Quadrille.

He has appeared in several television series and regularly appears on Saturday Kitchen. In The Roux Legacy, televised in 2012, leading food critics and top chefs described the Roux family as the most important culinary influence ever in Britain.

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