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On the Menu


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An exploration of the history and influence of the menu, featuring 80 iconic menus of note from around the world.

About the Author

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." -- Best Food Books of 2016 * 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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