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This book has a showcase of exemplary designs being created in Europe today. It shows the way lots of menus are being made all over.

Here in a single, thoroughly updated volume, is everything you must know to develop a menu that will dramatically enhance a restaurant's image. The Fourth Editi

Gastronomy is the art and science of good eating and drinking: a concept that extends outwards to embrace wider notions of tradition, culture, society and civil

Plating exposes a chef's deepest beliefs about what food is, and how food should be. This book provides the prerequisites to cultivating a professional viewpoin

Design Roots provides a comprehensive review of culturally significant designs, products and practices which are rooted to particular communities through making