9781783529407 - on the menu: the world's favourite piece of paper di lander, nicholas (33 risultati)
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Da: WorldofBooks, Goring-By-Sea, WS, Regno UnitoWorldofBooks
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EUR 5,57
EUR 6,56 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Paperback. Condizione: Fine.
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Da: WorldofBooks, Goring-By-Sea, WS, Regno UnitoWorldofBooks
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EUR 5,57
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Paperback. Condizione: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.
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Da: HPB-Ruby, Dallas, TX, U.S.A.HPB-Ruby
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EUR 10,44
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Paperback. Condizione: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.
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Da: Better World Books Ltd, Dunfermline, Regno UnitoBetter World Books Ltd
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EUR 8,93
EUR 5,85 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Condizione: Good. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.
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Da: Better World Books Ltd, Dunfermline, Regno UnitoBetter World Books Ltd
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EUR 8,93
EUR 5,85 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Condizione: Good. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.
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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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EUR 21,40
EUR 2,29 spedizioneSpedito in U.S.A.Quantità: 9 disponibili
Condizione: As New. Unread book in perfect condition.
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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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EUR 23,77
EUR 2,29 spedizioneSpedito in U.S.A.Quantità: 9 disponibili
Condizione: New.
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Da: PBShop.store US, Wood Dale, IL, U.S.A.PBShop.store US
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Da: PBShop.store UK, Fairford, GLOS, Regno UnitoPBShop.store UK
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PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
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Da: Majestic Books, Hounslow, Regno UnitoMajestic Books
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EUR 21,77
EUR 7,61 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 3 disponibili
Condizione: New. pp. 304.
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Da: Rarewaves.com USA, London, LONDO, Regno UnitoRarewaves.com USA
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EUR 29,91
Spedizione gratuitaSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Paperback. Condizione: New. From the Financial Times's long-standing restaurant critic Nicholas Lander comes this celebration of 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, li…ke Copenhagen's Noma, to those that are relics from another time: a 1970s menu from L'Escargot on which all main courses cost less than one pound; the last menu from The French House Dining Room before Fergus Henderson departed for St John; a Christmas feast of zoo animals served during the Siege of Paris in 1870; and three of the world's original restaurant menus-now hanging proudly in London's Le Gavroche.Throughout, Lander examines the principles of menu design and layout; the different rules that govern separate menus for breakfast, afternoon tea and dessert; the evolution of wine and cocktail lists; and how menus can act as records of the past.He reveals insights from interviews with Michael Anthony, Heston Blumenthal, Massimo Bottura, René Redzepi, Ruth Rogers and many more of the most renowned contemporary chefs of our time, who explain how they decide what to serve and what inspires them to create and design their menus.These are truly pages to drool over.
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Da: Grand Eagle Retail, Bensenville, IL, U.S.A.Grand Eagle Retail
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 29,92
Spedizione gratuitaSpedito in U.S.A.Quantità: 1 disponibili
Paperback. Condizione: new. Paperback. From the Financial Times's long-standing restaurant critic Nicholas Lander comes this celebration of 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 inn…ovation, like Copenhagen's Noma, to those that are relics from another time: a 1970s menu from L'Escargot on which all main courses cost less than one pound; the last menu from The French House Dining Room before Fergus Henderson departed for St John; a Christmas feast of zoo animals served during the Siege of Paris in 1870; and three of the world's original restaurant menus - now hanging proudly in London's Le Gavroche. Throughout, Lander examines the principles of menu design and layout; the different rules that govern separate menus for breakfast, afternoon tea and dessert; the evolution of wine and cocktail lists; and how menus can act as records of the past. He reveals insights from interviews with Michael Anthony, Heston Blumenthal, Massimo Bottura, Rene Redzepi, Ruth Rogers and many more of the most renowned contemporary chefs of our time, who explain how they decide what to serve and what inspires them to create and design their menus. These are truly pages to drool over. A richly illustrated celebration of the history, design and evolution of the menu, from the Financial Times's long-standing restaurant critic Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
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Da: Rarewaves USA, OSWEGO, IL, U.S.A.Rarewaves USA
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EUR 30,11
Spedizione gratuitaSpedito in U.S.A.Quantità: 2 disponibili
Paperback. Condizione: New. From the Financial Times's long-standing restaurant critic Nicholas Lander comes this celebration of 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, li…ke Copenhagen's Noma, to those that are relics from another time: a 1970s menu from L'Escargot on which all main courses cost less than one pound; the last menu from The French House Dining Room before Fergus Henderson departed for St John; a Christmas feast of zoo animals served during the Siege of Paris in 1870; and three of the world's original restaurant menus-now hanging proudly in London's Le Gavroche.Throughout, Lander examines the principles of menu design and layout; the different rules that govern separate menus for breakfast, afternoon tea and dessert; the evolution of wine and cocktail lists; and how menus can act as records of the past.He reveals insights from interviews with Michael Anthony, Heston Blumenthal, Massimo Bottura, René Redzepi, Ruth Rogers and many more of the most renowned contemporary chefs of our time, who explain how they decide what to serve and what inspires them to create and design their menus.These are truly pages to drool over.
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Da: Kennys Bookshop and Art Galleries Ltd., Galway, GY, IrlandaKennys Bookshop and Art Galleries Ltd.
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 22,51
EUR 9,50 spedizioneSpedito da Irlanda a U.S.A.Quantità: 3 disponibili
Condizione: New. 2020. Paperback. . . . . .
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Da: Brook Bookstore On Demand, Napoli, NA, ItaliaBrook Bookstore On Demand
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EUR 22,48
EUR 11,00 spedizioneSpedito da Italia a U.S.A.Quantità: Più di 20 disponibili
Condizione: new.
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Da: Chiron Media, Wallingford, Regno UnitoChiron Media
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EUR 17,21
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Paperback. Condizione: New.
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Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
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EUR 17,50
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Paperback. Condizione: Brand New. 304 pages. 9.50x7.00x0.75 inches. In Stock.
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Da: Chiron Media, Wallingford, Regno UnitoChiron Media
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Paperback. Condizione: New.
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Da: Ria Christie Collections, Uxbridge, Regno UnitoRia Christie Collections
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EUR 21,82
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Condizione: New. In.
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Da: Kennys Bookstore, Olney, MD, U.S.A.Kennys Bookstore
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EUR 26,99
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Condizione: New. 2020. Paperback. . . . . . Books ship from the US and Ireland.
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Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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EUR 18,75
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Condizione: New.
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Da: Books Puddle, New York, NY, U.S.A.Books Puddle
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EUR 35,28
EUR 3,46 spedizioneSpedito in U.S.A.Quantità: 3 disponibili
Condizione: New. pp. 304.
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Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Come nuovo
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Condizione: As New. Unread book in perfect condition.
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Da: Biblios, frankfurt am main, HESSE, GermaniaBiblios
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EUR 29,21
EUR 9,95 spedizioneSpedito da Germania a U.S.A.Quantità: 3 disponibili
Condizione: New. pp. 304.
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Da: THE SAINT BOOKSTORE, Southport, Regno UnitoTHE SAINT BOOKSTORE
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EUR 21,08
EUR 24,01 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Paperback / softback. Condizione: New. New copy - Usually dispatched within 4 working days.
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Da: CitiRetail, Stevenage, Regno UnitoCitiRetail
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EUR 21,09
EUR 43,32 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Paperback. Condizione: new. Paperback. From the Financial Times's long-standing restaurant critic Nicholas Lander comes this celebration of 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 inn…ovation, like Copenhagen's Noma, to those that are relics from another time: a 1970s menu from L'Escargot on which all main courses cost less than one pound; the last menu from The French House Dining Room before Fergus Henderson departed for St John; a Christmas feast of zoo animals served during the Siege of Paris in 1870; and three of the world's original restaurant menus - now hanging proudly in London's Le Gavroche. Throughout, Lander examines the principles of menu design and layout; the different rules that govern separate menus for breakfast, afternoon tea and dessert; the evolution of wine and cocktail lists; and how menus can act as records of the past. He reveals insights from interviews with Michael Anthony, Heston Blumenthal, Massimo Bottura, Rene Redzepi, Ruth Rogers and many more of the most renowned contemporary chefs of our time, who explain how they decide what to serve and what inspires them to create and design their menus. These are truly pages to drool over. A richly illustrated celebration of the history, design and evolution of the menu, from the Financial Times's long-standing restaurant critic Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
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Da: Speedyhen, Hertfordshire, Regno UnitoSpeedyhen
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EUR 18,76
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Condizione: NEW.
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Da: moluna, Greven, Germaniamoluna
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EUR 24,95
EUR 48,99 spedizioneSpedito da Germania a U.S.A.Quantità: 3 disponibili
Condizione: New. A richly illustrated celebration of the history, design and evolution of the menu, from the Financial Times s long-standing restaurant criticÜber den AutorNicholas Lander views menus from a highly unusual perspective as t.
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Da: Rarewaves USA United, OSWEGO, IL, U.S.A.Rarewaves USA United
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 31,87
EUR 43,37 spedizioneSpedito in U.S.A.Quantità: 2 disponibili
Paperback. Condizione: New. From the Financial Times's long-standing restaurant critic Nicholas Lander comes this celebration of 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, li…ke Copenhagen's Noma, to those that are relics from another time: a 1970s menu from L'Escargot on which all main courses cost less than one pound; the last menu from The French House Dining Room before Fergus Henderson departed for St John; a Christmas feast of zoo animals served during the Siege of Paris in 1870; and three of the world's original restaurant menus-now hanging proudly in London's Le Gavroche.Throughout, Lander examines the principles of menu design and layout; the different rules that govern separate menus for breakfast, afternoon tea and dessert; the evolution of wine and cocktail lists; and how menus can act as records of the past.He reveals insights from interviews with Michael Anthony, Heston Blumenthal, Massimo Bottura, René Redzepi, Ruth Rogers and many more of the most renowned contemporary chefs of our time, who explain how they decide what to serve and what inspires them to create and design their menus.These are truly pages to drool over.
- Brossura
Da: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 50,32
EUR 32,10 spedizioneSpedito da Australia a U.S.A.Quantità: 1 disponibili
Paperback. Condizione: new. Paperback. From the Financial Times's long-standing restaurant critic Nicholas Lander comes this celebration of 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 inn…ovation, like Copenhagen's Noma, to those that are relics from another time: a 1970s menu from L'Escargot on which all main courses cost less than one pound; the last menu from The French House Dining Room before Fergus Henderson departed for St John; a Christmas feast of zoo animals served during the Siege of Paris in 1870; and three of the world's original restaurant menus - now hanging proudly in London's Le Gavroche. Throughout, Lander examines the principles of menu design and layout; the different rules that govern separate menus for breakfast, afternoon tea and dessert; the evolution of wine and cocktail lists; and how menus can act as records of the past. He reveals insights from interviews with Michael Anthony, Heston Blumenthal, Massimo Bottura, Rene Redzepi, Ruth Rogers and many more of the most renowned contemporary chefs of our time, who explain how they decide what to serve and what inspires them to create and design their menus. These are truly pages to drool over. A richly illustrated celebration of the history, design and evolution of the menu, from the Financial Times's long-standing restaurant critic Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
