Worn navy cloth binding with gilt 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

Culinary Jottings for Madras.

Treatise in Thirty Chapters on Reformed Cookery for Anglo-Indian Exiles, based upon Modern English, & Continental Principals,with Thirty Menus for Little Dinners worked out in detail, and an Appendix containing a few Afterthoughts.

For conditions, please view our photographs. A nice clean extremely rare 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.

Sixth Edition 8vo. blue cloth hardback, with gilt title to spine and vignettes to spine and upper board. 353pp., Indexed. Please see photos for details. Overall a Good, Sound copy of a rare title.

Arthur Robert Kenney-Herbert (1840 – 5 March 1916) was a British soldier who served in the British Indian Army, and wrote on cooking. Kenney-Herbert entered Rugby School in 1855 as Arthur Robert Kenney. He served in the Indian Army from age 19. A cornet in 1859, he served in the Madras Cavalry, having arrived in India on 31 October of that year. He reached the rank of major in 1875, at this rank serving as deputy assistant quartermaster general at Madras until 1881, then as military secretary to the governor of Madras from 1881 to 1884. In 1885, he was promoted to lieutenant-colonel in the Madras Cavalry. He retired in 1892 with the rank of colonel.

Kenney-Herbert wrote regular articles about Anglo-Indian cookery for The Madras Mail, Madras Atheneum and The Daily News, using the pen-name Wyvern. These were collected and published in 1878 as Culinary Jottings for Madras, Or, A Treatise in Thirty Chapters on Reformed Cookery for Anglo-Indian Exiles, which went through six editions between 1878 and 1892. Upon retiring from the army and returning to England, he started a cookery school – the Common-sense Cookery Association – in June 1894. Its premises were at 17 Sloane Street in London.

Kenney-Herbert was not a vegetarian, but he did author the cookbook Vegetarian and Simple Diet in 1904. The book espouses ovo-lacto vegetarian recipes. It was positively reviewed in The Lancet journal, which noted that “we are glad to welcome the appearance of a book which will teach householders that appetising dishes can be made from vegetables with the aid of eggs and milk products.” Kenney-Herbert was fond of kedgeree. His recipe consisted of boiled rice, chopped boiled egg, cold minced fish that is heated with herbs, pepper and salt.