Menu Composition

Discussion in 'Cookbook Reviews' started by stosh65, Jul 1, 2002.

  1. stosh65

    stosh65

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    I am looking for books or articles on Menu composition and theory, preferably meant for professionals. Can anyone recommend something for me?

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  2. jim berman

    jim berman

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    Professional Chef
    Back in school, I recall a book called Management by Menu. Also, there is a vintage book (if you are a fan of such) titled The Menu Maker by Charles Fellows. It was published in 1905 in Chicago. You can, if you are lucky, come accross a copy on eBay or the various used book resellers on the web. Good luck.