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

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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. 

This is very much a book representative of the era of the early 1980s, but what a classic. Fabulous, easy and impressive ideas for different occasions ranging from a Wedding Buffet with a sample menu of Red Salmon Caviar Roe Hazelnut Roulade, Mushroom Caps with Savoury Lamb Stuffing, Poached Salmon, Cold Walnut Parisian Potatoes to a Children’s Party Menu of Spicy Chicken Wings, Spare Ribs, Dips, Cheese Straws, Chicken Rolls, Green Jelly Field Mice. Ideas abound with a Tea Party on the Lawn, it does sound old fashioned but the food is timeless and is just as likely to be appreciated today on the decking in the garden. The menu includes Triple Decker fluted Rounds which are little open sandwiches. I made these for my milestone birthday last year along with some of the ideas from the Children’s Party Menu! There is a Halloween Party Menu that includes Pumpkin Saffron Soup (I used Turmeric as it is much cheaper than saffron) and Treacle Toffee Apples. Also included is Christmas Dinner eg.Chestnut Soup with Red Peppers, Smoked Haddock and Pea Cream Quiche as well as Turkey. There is A New Year Dinner Menu and even a Valentine’s Day Dinner eg. Strip Fillet Beef with Brandy and Cream, Carrots with Pernod are just a few of the delicacies on offer. The book has some good photos of the finished dishes and photos of the flower arrangements for inspiration. As usual the recipes are logical, well laid out and most importantly, they do work out to produce excellent food that is tasty and impressive with comparatively little effort.

John Tovey MBE (19 May 1933 – 8 September 2018) was an English restaurateur and one of the first celebrity chefs in Britain in the 1970s. He was known for the Miller Howe hotel and restaurant in Windermere, which he owned from 1971 to 1998. Born in Barrow-in Furness, at the age of 16 Tovey had forged his father’s signature and became a junior clerical officer with the Rhodesian Government, travelling through Africa. Nine years later he returned to Britain and teamed up with friends to buy an old Victorian theatre in his home town, taking a job in hospitality to help support it. Prior to purchasing Miller Howe Tovey worked for Lakeland hotels, where he was promoted to hotel manager. In the 1960s John Tovey managed the accounts at Her Majesty’s theatre, Barrow- in-Furness. Though he did not appear on stage, he was the most theatrical member of its small company: his manner was light-hearted camp.