In the original dust jacket. Brown cloth binding with silver title on the spine.

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

      You cannot go wrong with this purchase

      A must have like the Bible of Greek Cooking

For conditions, please view our photographs. A nice clean extremely rare edition 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.

Reviews:

• I purchased this for my niece for her wedding. My Mom purchased this for me in the 80’s, she had a copy she used in the 60’s. A must have like the Bible of Greek Cooking. Tselementes died in the ’50’s and his book is still in print, a book that lasts this long you know is Great.

• As a child back in Athens in the 50s and 60s, I remember my mother’s Tselementes book, a huge hardcover illustrated book.Even now in Greece his name is synonymous with cookery and cookery books.

Nikólaos Tselementés (1878 – 2 March 1958) was a Greek chef and cookbook author of the early 20th century. He is considered one of the most influential cookery writers of modern Greece, specialising in both Greek and French cuisine. He was born in Exabela, a village on the island of Sifnos, and grew up in Athens, where he finished high school. At first, he worked as a notary clerk, then he started cooking, working at his father’s and uncle’s restaurant. He studied cooking for a year in Vienna and, on his return to Greece, worked for various embassies. He became initially known for the magazine Cooking Guide (Odigos Mageirikis) that he began publishing in 1910, which included – in addition to recipes – nutritional advice, international cuisine, cooking news, etc. In 1919, he became manager of hotel “Hermes”, and the next year he left for America, where he worked in several well-known restaurants, while also following higher studies in cooking, confectionery and dietetics. In 1930, he published the influential cookbook Cooking and Patisserie Guide . He returned to Greece in 1932, founded a small cooking and confectionery school and brought out his well-known book of recipes, which, being the first complete cookbook in Greek, had over fifteen official reprints during the following decades. In 1950, he published his only book in English, Greek Cookery. Influenced by French cuisine, he had been the modernizer of Greek cuisine as, thanks to him, the Greek housewives learned of béchamel sauce, pirozhki, and bouillabaisse. He also created the modern versions of mousaka, pastitsio, and anginares (artichokes) alla polita. His surname, Tselementes, is today in Greece a synonym of “cookbook”, and is also used in jest about someone who can cook very well.