Paperback. Red cover with white title.

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 very rare foundational 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. The Midsummer House experience is imaginatively curated to delight and amaze.

Prices for a good copy of this book range from £110 to £1,200.

Food and Beverage Control by Richard Kotas & Bernard Davis, published around 1981 by International Textbook Co. (Glasgow), is a key textbook on hospitality cost management, focusing on food and drink cost control, available in English, with later editions published by Springer and Kluwer, and accessible via Amazon, Goodreads, and the Internet Archive, detailing core principles for hospitality professionals.