In the original dust jacket. Grey cloth binding with silver 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. 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.

This grossly underrated book is to enjoy and to try out the recipes, however they are not for someone who cannot spend time and much patience to prepare, and to cook with care. Raymond Blanc is the Rolls Royce of chefs and this book proves it, by the sheer amount of information it contains the advice and chefs notes are invaluable. The terrain dishes are truly amazing. I have managed to cook the venison terrain and it is truly the best I have ever made. My dinner guests were speechless as they all commented on my level of cookery skills improvement. It is all down to this one man passion of cooking Raymond Blanc and one of the best cook books available.

Raymond Blanc OBE (born 19 November 1949) is a French chef. Blanc is the chef at Le Manoir aux Quat’ Saisons, a hotel-restaurant in Great Milton, Oxfordshire, England. The restaurant has two Michelin stars and scored 9/10 in the Good Food Guide. He is entirely self-taught, and has taught or employed chefs including Heston Blumenthal, John Burton-Race, Michael Caines, Paul Liebrandt, and Marco Pierre White.