An illustrated city walking guide like no other. Whether you’re a city-dweller who wants to explore your home turf, or a keen country walker who likes the idea of trying something different, or a discerning weekend breaker who wants to get under the skin of a city in a day or two, Urban Rambles is the book to inspire you to get out and explore your nearest city on foot. Each of these 20 walks includes: a GPS enabled map configured for your mobile device specially commissioned illustrations of the route and walk data inspiring photographs of the things you will see along the way information on green spaces and architectural gems recommended cafes, pubs and independent shops England's cities have become much more walkable places in the last decade, with huge investments in green spaces, redevelopment of old industrial areas and a complete urban planning re-think in favour of pedestrians. Walking in a city is the healthy lifestyle choice, offering you the chance to exercise and the calming powers of green spaces. Choose from cathedral cities like York and Lincoln, seats of learning like Cambridge and Oxford, trading ports like Bristol and Liverpool, cities designed for pleasure like Brighton and Bath. Choose to visit Victorian industrial cities Manchester, Sheffield and Birmingham, and of course the nation’s capital, where a new 25-mile circular route takes you from urban regeneration through the Olympic Park and past rivers, parks and palaces.
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, 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, 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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