...better by design

Jim Heimann’s “Menu Design in Europe”  showcases hundreds of European menus spanning from the early 19th century to the close of the millennium. Delightful for both food connoisseurs and design aficionados, this book is a must-read for anyone with an appetite for European cuisine and aesthetics. I use it to plan parties, for wild hair inspiration and formatting menus. 447 pages. 12.95”h x 10.31”w

Part of our Library of resources and inspiration

Pair with its companion title, “Menu Design In America”, and other joyous offerings for the gourmand.

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