In the original dust cover. Brown 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. 

This book includes recipes for such dishes as Smooth Venison Pâté, Venison Tongues in a Cream and Parsley Sauce and Juniper Potatoes. I have read many (many, many) game cookbooks and am always disappointed at the use of canned mushroom/ celery soups and generally uninspired combinations in the recipes. It’s a shame that this book is only available overseas as if you are fortunate enough to have access to healthy, wild game, you should be so lucky as to have access to spectacular preparation methods as well. Don’t get me wrong, we make venison tacos and chili and baked pheasant breast in our home too but naturally low fat, nutrient-rich game can offer so much more to the table.