Softback. Red cloth binding with black title.

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For conditions, please view our photographs. A nice clean 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. The Midsummer House experience is imaginatively curated to delight and amaze, so our surprise set menu changes regularly and is our playground to showcase our reverence for purity of flavour and natural seasonal ingredients.

Small octavo, red cloth wrappers, in lovely original condition, little wear. With chapters on Australian meat and homemade wine. ‘The age in which we live is essentially one of progress, and in no branch of the fine arts is progress more marked than in the art of cookery. The secret of good cooking is economy, in the highest sense of the word. The good cook will extract all the goodness and utilise all the materials at his or her disposal, whereas the inferior and bad cook, through ignorance, commits the crime of waste. We must remember that when we waste food, we in one sense rob the poor. The present work has been written on the basis of the maxim that economy and simplicity are not incompatible with excellence and elegance. We have also, in compiling it, borne in mind that there is an increasingly large class of persons who, without being vegetarians, consume a greater amount of vegetable and farinaceous food than was customary years back. Those persons will find that the present book contains an unusually large number of recipes under “Vegetables” and “Puddings” ; indeed, under this latter heading we believe we may claim to present the public with the greatest number of recipes ever given in any cookery book yet published.’ (Arthur Gay Payne: Preface).