"In his first ever book, acclaimed 'Financial Times' restaurant critic (and former restaurateur) Nicholas Lander reveals everything you ever wanted to know about the highs and lows of the restaurant b
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 men
A Choice "Best Academic" book in its first edition, The Recorder remains an essential resource for anyone who wants to know about this instrument. This new edition is thoroughly redone, takes account
