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

• 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 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.

A facsimile reprint of the only edition of a charming book, half-devoted to the kitchen garden (growing vegetables, fruits and herbs) and the other half to recipes for the produce. This is one of the earliest English books to be thus specialized, and is written in a clear, attractive style. Both the gardening instructions and the recipes can be followed without difficulty.

•  “Adam’s Luxury, and Eve’s Cookery” (1983 Prospect Books reprint) is a facsimile of a popular 18th-century guide to kitchen gardening and recipes, offering clear instructions for growing and cooking vegetables, fruits, and herbs, praised for its practicality and historical charm, focusing on affordable, healthy eating from your garden, perfect for home cooks and gardeners. The specific 1983 edition you described (Prospect Books, 4.4×7.2 inches, Very Good) is a hardback facsimile, likely with green covers and marbled endpapers, a valuable collector’s item for food history enthusiasts.

About the Book

• Content: Part 1 covers gardening (planting, tending, monthly tasks); Part 2 offers recipes for the produce, plus the medicinal uses of herbs and roots.

• Original Publication: The original work dates to the mid-18th century (around 1744) and was one of the first English books specialized in garden produce and cooking.

• Style: Written in an accessible, attractive style, making both the gardening and cooking parts easy to follow, even with archaic terms like “spinage” or “collyflower”.