The Art of Naming Dishes on Bills of Fare circa 1920 - First Edition Antiquarian Book bakserv these bowls add a beautiful

these bowls add a beautiful splash of color to any collection and make spring and summer dining tables come alive with the colors of the garden

peacocks have captivated people's imaginations throughout time

color photos and whimsical drawings

(from The Secret Life of Lobsters by Trevor Corson

but this is one of our most favorite designs based on the colorful palette

The Art of Naming Dishes on Bills of Fare circa 1920 - First Edition Antiquarian Book bakserv these bowls add a beautifulThis 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