In the original dust cover. Green cloth binding with gilt title on the spine.

We provide an in-depth photographic presentation of this item to stimulate your feeling and touch. More traditional book descriptions are immediately available

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For conditions, please view our photographs. A nice clean rare copy from the library gathered by the famous Cambridge Don, computer scientist, food and wine connoisseur, Jack Arnold LANG. Jack founded the Midsummer House, Cambridge’s paramount restaurant. This dining experience is hidden amongst the grassy pastures and grazing cattle of Midsummer Common and perched on the banks of the River Cam. The Midsummer House experience is imaginatively curated to delight and amaze, so our surprise set menu changes regularly and is our playground to showcase our reverence for purity of flavour and natural seasonal ingredients.

Shaun Hill explains how your choice of ingredients and cooking processes affects the flavour and texture of your meal. For instance, he explores which cuts of meat suit grilling, roasting, stewing or frying and explains that if you marinade meat it will become more tender; caramelise it and you’ll seal in the flavours; cook it slowly and you’ll tenderise it while imbuing it with the flavours of the other ingredients. The book is divided into three sections: ‘Essentials’ (which considers taste combinations, equipment and balance in a meal), ‘Ingredients’ (which covers buying, storing, preparing and serving) and ‘Cooking Techniques’ (which considers the different ways in which ingredients can be cooked). Recipes are used to demonstrate the points, making this an inspirational cookbook as well as an invaluable kitchen handbook.