The Art of Naming Dishes on Bills of Fare circa 1920 - First Edition Antiquarian Book bakserv there's a great deal of

there's a great deal of charm in a vintage guidebook like this

color photos and whimsical drawings

Born in England to a family of ceramic artists

- Large size ideal for serving food or drinks

The Art of Naming Dishes on Bills of Fare circa 1920 - First Edition Antiquarian Book bakserv there's a great deal ofThis little work is written for the progressive element in the hotel and restaurant profession because of the fact that the menus and bills of fare are to a great extent neither intelligible for the server nor the served (from the preface) {HISTORY} There's nuance to naming things on a menu. Just like naming a recipe for the first time, you want to make it appealing enough to draw someone in but not too descriptive that they'll be confused or move