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

In the must-anticipated companion volume to his first book, The Art of the Restauranteur, restaurant critic Nicholas Lander rejoices in the history, design and evolution of the world’s favourite piece of paper: the menu.

On the Menu is a stunning collection of menus, from those at the cutting edge of contemporary culinary innovation, like El Bulli and Noma, to those that are relics from another time: a 1970s menu from L’Escargot at a time when all main courses cost less than one pound; the l...