In the original dust jacket. Orange cloth binding with white title on the spine.

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For conditions, please view our photographs. A nice clean 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. The Midsummer House experience is imaginatively curated to delight and amaze, so the surprise set menu changes regularly and is ‘Midsummer’s’ playground to showcase.

Formulas for Flavour is a carefully conceived introduction to innovative restaurant-style cooking. John Campbell has done the thinking so you don’t have to. The delicious starters, main courses and desserts are all photographed step-by-step, making them very easy to follow whatever your level of cooking experience. John gives specific instructions on which components of the dish can be prepared in advance, minimising the work required on the day of your dinner party. He also supplies all you need to know about purchasing quality ingredients. Whether you work in a restaurant kitchen or merely have fantasized about owning a restaurant one day, this book will be a major contribution to expanding your culinary prowess.

Review: This cookery book is split into three main sections for starters, main courses and desserts. The recipes are well laid out and illustrated, helping you to understand the recipe and most of the techniques involved in making them. As other reviewers state, this is a considerable step up from celebrity chef programmes seen on TV and their spin-off cookbooks. But, this is from a one star chef and the dishes are never going to be straightforward or easy, not least of all because of the ingredients used and the level of preparation and presentation. Nevertheless, practice makes perfect and the resulting dishes are going to far exceed anything most home cooks have ever tried before. There is nothing wrong with brasserie style cooking or anything down to earth, but most aspiring cooks would want to be able to cook some dishes to this level, so this book is an excellent buy since it is a good price and the dishes are, for the most part, do-able and adaptable in the case of dishes calling for foie-gras or lambs tongues where cost of preference might make one look for substitutes. I teach professional cooking – not to this level, I hasten to add, but certainly would like to get some of my students working along these lines as well as bringing dishes like these to the family table for special occasions when time is less of an issue than making something memorable. A very good cookery book, well worth getting.

John Campbell has had Michelin recognition for the past 12 years and was awarded a second Michelin star in 2007 during his time as Head Chef at The Vineyard, in Berkshire. Among a host of accolades, his continued dedication to the industry was further acknowledged when he received the honourable Catey Award for ‘Chef of the Year 2008’. In 2009 John joined the prestigious Dorchester Collection where he was appointed Director of Cuisine and Food and Beverage for their new luxury country house hotel and spa, Coworth Park.