In the original dust jacket. Navy 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

A collectors first edition

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. The Midsummer House experience is imaginatively curated to delight and amaze, so our surprise set menu changes regularly and is our playground to showcase our reverence for purity of flavour and natural seasonal ingredients. Please view this book’s dustcover for a detailed Koffman background.

Koffmann relates how he came to England in 1970, worked for the Roux Brothers and then opened his own restaurant, ‘La Tante Claire’ in Chelsea. Interspersed with his story are many of the recipes that have earned the restaurant two Michelin stars.

Reviews:

• I was trained in this style of cuisine at college, along with that of Marco Pierre-White etc. It is an essential book for a keen cook or gourmand, and certainly for young chefs. His food was pivotal in the gastronomic development of the UK, it also has a wonderful narrative (like his Memoirs of Gascony).

• A beautiful book from one of the greatest and most influential chefs in Britain of the last 50 years. His restaurant Le Tante Claire is legendary – his style of food is full on flavour – highly technical and skilled. The stories in each section are really nice. classic recipes throughout. A must for any lover of great food

• Recipes are very approachable and delicious. My husband had to step out of his comfort zone on some dishes, but loved them, so I call that success! The “Filets de Porc aux Petits Oignons” has become a favorite of his, and normally he does not care for pork! Learned a couple of new terms for cooking, which were easily researched on Google (no. 3 eggs, for example). This is because it was printed in England, but I enjoy learning new things. I enjoyed reading Mr. Koffman’s journey in cooking.

Pierre Koffmann (born 21 August 1948) is a French chef. His restaurant La Tante Claire in London was the second in the United Kingdom to be awarded three Michelin stars. Until December 2016, he was the head chef of Koffmann’s at The Berkeley hotel in Knightsbridge, London.