Tan cloth binding with black title on the spine and front board.

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. An original book from the library gathered by the famous Cambridge Don, computer scientist, food and wine connoisseur, Jack Arnold LANG.

Jack founded the Michelin Guide ‘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 classic book contains a collection of over 500 recipes for producing interesting and delicious side dishes suitable for any meal of the day. Dealing with hors-d’oeuvres, sandwiches, savouries, salads, oriental dishes, and more.

‘Breakfast Dishes’ offers recipes including devilled caviare, mushroom croutes and hollandaise sauce. Illustrated with a monochrome frontispiece and seven double-sided monochrome plates. Collated, complete.’Chafing Dish’ offers recipes including sweetbreads, oyster rarebit, sea pie and risotto. Illustrated with numerous in-text figures.Both written by Charles Herman Senn, a prolific author of over one hundred cookery titles. Classically trained, Senn was appointed the consulting chef to the National Training School for Cookery in 1892 and edited various magazines and books, including the 1906 edition of Mrs. Beeton’s popular guide.

Charles Hermann SENN (born 1864 in Liestal , died in London on 18 October  1934 ) was a Swiss chef and writer of cookery manuals who was active in England. In London he studied cooking at the Reform Club . From 1885 he served as secretary of the Culinary Society , which he later headed and became a newspaper editor. He later became a consultant at the National Culinary School and from 1910 at the Westminster Technical Institute .He wrote several books on cooking and took care to review works by others, the versions of which he himself was willing to improve from time to time.