Hardcover. Green cloth binding with black 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

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 Economics of Modern Cookery: Or A Younger Son’s Cookery Book is a book written by M. M. Mallock in 1900. The book is a comprehensive guide to cooking and provides recipes, tips, and techniques for preparing meals. The author, who was a younger son, focuses on the economic aspects of cooking, providing advice on how to make the most of ingredients and how to create delicious meals on a budget. The book covers a wide range of topics, including the history of cooking, the science of food, and the art of presentation. It also includes a section on the etiquette of dining and entertaining guests. The Economics of Modern Cookery is a valuable resource for anyone interested in cooking, whether a novice or an experienced cook. It is a fascinating glimpse into the world of cooking at the turn of the 20th century and provides insight into the economic and social factors that influenced the way people cooked and ate.