Order up some delicious inspiration with Menu Design in America, 1850–1985, published by Taschen. Design writer Steven Heller provides the appetizer, an introduction on the history of menu design, but the main course consists of almost 800 color graphics from vintage menus. And for dessert? Fascinating captions by the book's editor, Jim Heimann, who reveals the backstories of defunct establishments and calls out oddities such as the mention of "Eastern Oysters" on the menu of a San Francisco eatery. "The menu has gone beyond a mere element of a restaurant to a marketing tool, a branding opportunity, an indicator of cuisine, a barometer of taste, and a highly sought piece of ephemera," writes Heimann in his foreword. Creative types are sure to work up an appetite perusing the jumbo-sized coffee table tome, so avoid reading it on an empty stomach.