Food for thought
Asked to name two professions in which the practitioners like to be really controlling, and take offence if anybody tinkers with their concept, you might quickly arrive at architecture and high-end cooking. So, a book on architectural menus - or, as its German publisher titles it, 'Architektonische Menüs einverleibt' - is an idea that has been waiting to happen.
Its USP is the use of precisely measured plans and elevations, plus deconstructed drawings showing the process of assembly.
Of course, like so much in architecture and cuisine, this isn't an entirely original idea. The late Philip Powell produced an architectural drawing of a poached egg on toast, which the Royal Academy printed on aprons. Egg on toast is pretty foolproof, but some of the recipes in the book threaten a triumph of presentation over content. But, of how many buildings can we say that?