In the original dust jacket. Red 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

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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.

In Creative Cuisine, Anton Edelmann, Maitre Chef des Cuisines at the Savoy Hotel in London, reveals the secrets of his cooking style, and shows how easily his recipes can be recreated by the home cook. ‘

Anton Edelmann is Maître Chef des Cuisines of The Savoy in London. Having previously worked in Switzerland, Belgium and Germany, and with Anton Mosimann at the Dorchester, he oversaw the opening of the Grosvenor House’s prestigious restaurant, Ninety Park Lane. During his time at The Savoy, he has gained many accolades, including the 1991 Caterer and Housekeeper Chef of the Year Award. He regularly travels as a consultant chef to the USA, Thailand and Japan. Anton Edelmann’s other books include ‘The Savoy Food and Drink Book, Canapés and Frivolities, Creative Cuisine, Fast Feasts’ and ‘Christmas Feast’.

Derek Rooke is Head Pastry Chef of The Savoy. He has worked for many prestigious restaurants including Claridge’s, The Park Lane Hotel and Ninety Park Lane. Among his many commissions he has created wedding cakes for royalty, desserts for state banquets and sugar work pieces for television.