The Collection was started by Chef Zimmerman’s grandfather and consists of a book of more than 1300 menus and epicurean articles from all over England and Europe. Dating back to 1862, the menus feature table d'hôte as well as banquet menus. Most are presented in French, some with a translation in their language of origin. The menus give us interesting insights into the dining habits of the times. Items listed are very much appropriate for the seasons, unlike modern -day menus which feature many ingredients available all year round.
In 2010, as part of William Angliss Institute’s celebration of its 70th year, the LRC was granted money to restore the Zimmerman Book. It has been beautifully restored to its former glory by an offsite conservator.
In 2012, Special Collection completed the digitisation project on the Zimmerman Book, which made every single menu card in the collection can be viewed online. Please click on "View Zimmerman Book Online" below to explore the entire book.