Green 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. A very rare 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. 

  The recipes here belong to a golden age of domestic cooking.

Alfred Suzanne (1839-1916) was a French chef who worked for 40 years in Ireland and England as a private chef for aristocratic households. He also authored books and articles on cooking and gastronomy. He is best known to the general public for his numerous monographs (Manière de cuire les œufs, le poisson, les légumes, d’apparateur les restes – How to Cook Eggs, Fish, Vegetables, and Prepare Leftovers) and to professionals for his instructional work, La Cuisine et pâtisserie anglaise et américaine (English and American Cooking and Pastry).

He wrote in both French and English. In 1894, Châtillon-Plessis (pseudonym of Émile-Abel Chizat, who was also his publisher) described him as an eminent chef and the Chamfort of cuisine[1], the most literary of culinary authors along with Ozanne[2].