In the original dust jacket. Red cloth binding with gilt title on the spine.

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• 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 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. 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.

A 1969 hardcover with dust jacket. The book is in good condition. clean, square and tight.

Reviews:

• I absolutely love this book. With the magnificent image of the moustachioed author in mind it is impossible not to smile while reading this book in the voice of Monsieur Alphonse from “‘Allo’allo”! In addition the recipes are very inspiring when one is stuck for ideas for something quick and the lesson in foolproof hollandaise is worth the price of the book alone. Please also buy his “Cooking with Pomiane” which is full of the same engaging style. Wish there were more like him!

• This is deservedly a classic, straightforward cooking at its best. The guy really doesn`t waste any time. Clear instructions, classic French cuisine made simple. You will definitely learn something from this book, and fast.

• If you have very little time to prepare your meals this is an ideal book to assist you in preparing good food with very few ingredients and in a few minutes !

Édouard de Pomiane was the pen-name of Édouard Alexandre Pozerski (20 April 1875 – 26 January 1964), a French scientist, radio broadcaster and food writer. He pursued his academic career under his real name, but was known to the public under his pseudonym for his books and broadcasts about food. Born in Paris to Polish exiles, Pozerski was educated in his native city and became an academic scientist, specialising in biology and medicine and particularly food chemistry and dietetics. As a hobby, which turned into a parallel career, he wrote for and lectured to a wide, non-academic audience under the Pomiane pseudonym, explaining the science behind cooking techniques and propounding the virtues of simpler cooking than that of classic French haute cuisine. His admirers have included the food writers Elizabeth David and Richard Olney and the chef Raymond Blanc. Pomiane is credited with inspiring the generation of French chefs who introduced nouvelle cuisine in the 1960s, a simpler style of cooking than haute cuisine.