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

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• 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. 

Authentic recipes from the South West of France. The dishes include “les rogons de veau a l’Armagnac”, “la tarte aux myrtilles”, “la saucisse au vin rose de Tecou” and “le cassoulet”. The author describes how the riches of the land – truffles, walnuts and mushrooms – are prepared and cooked.

Reviews: 

• Although one reviewer complained of the lack of colour illustrations, I feel that it is more than compensated for by the author’s narratives and the beginning of each chapter and between some of the recipes. The recipes themselves are wonderful and you can almost smell them cooking as you read through them.
• Had this book when living in south west France. Love the stories behind each recipe. A very interesting read even if you don’t use all the recipes. Some of them contain ingredients which are not so available in the UK but a lot are transferable. All her quantities have been spot on! At the time of her writing this, it was innovative and still remains a classic of local cuisine.
• My husband and I love this book having seen it on a parents bookshelf and wanted one for ourselves. It is a book about very rustic french cooking so a lot of the recipes are not what you might expect if you went to a French restaurant. There is a lot of wonderful information in each section about the meals and food of France. I think the book is as much about this as it is about recipes. IF you just want a recipe book you may be disappointed. If you want to know about the origins of French home cooking with some old farmhouse recipes thrown in then this is your book.
• With over 200 authentic recipes, including 20 new recipes, for local specialities such as creme de noix and the famous cassoulets, Goose Fat & Garlic presents the entire repertoire of dishes from South-West France. Strang takes us chapter-by-chapter through regional delicacies, starting with the basic soup and continuing through to the various meats, fruits, desserts and wines. ‘Rich with anecdotes, legends, the stuff of real daily life in South-West France, Goose Fat & Garlic is the kind of book you’ll carry right into the kitchen, focusing your energies on meaty daubes, hearty country soups, simple salads dressed with rich, local walnut oil. As you turn the pages you can almost smell the potatoes cooking away with the garlic and parsley, and hear the sizzle of the fire as the leg of lamb turns on the spit. Culling recipes from the baker’s wife, the cafe owner, anyone who would listen, Jeanne Strang has produced a book with a ring of authenticity; a must for all cooks with a sense of curiosity and a dose of ambition.’ Patricia Wells.