In the original dust cover. Navy 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

• Note: This book carries a £5.00 discount to those that subscribe to the F.B.A. mailing list

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.

150 recipes from one of France’s great innovative chefs – winner of three Michelin stars and four Gault-Millau toques.

Alain Senderens (2 December 1939 – 25 June 2017) was a French chef and practitioner of Nouvelle Cuisine. Le Figaro credited him as the inventor of food and wine pairings.The New York Times called him a founding father of Nouvelle Cuisine and he is recognized as a pioneer of food and wine pairings. He worked with his sommelier Didier Bureau and the wine magazine La Revue du vin de France “to make the wine happy”. Senderens trained a number of notable chefs, including: Alain Passard, who took over L’Archestrate and renamed it Arpège, Alain Solivérès of Taillevent, Christian Le Squer of Le Cinq, and Christopher Hache of Hôtel de Crillon.