Paperback. Yellow ring back binding with kitchen images and black title. Dimensions are for one volume.

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

For conditions, please view our photographs. An 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.

Take a Thousand Eggs or More is a 2 volume medieval/renaissance cookbook. Volume one teaches how to convert ancient recipes to something we can experience in the here and now. Volume two just translates the recipes from their original language into English so you can practice your recipe conversion skills.

Metal spiral-bound paperback. 627 pages; 6 x 9″ This is Volume 2 only. “A translation of medieval recipes from Harleian MS. 279, Harleian MS. 4016, and extracts of Ashmole MS 1439, Laud MS. 553, and Douce MS. 55, with over 100 recipes adapted for modern cookery.” Light wear to cover edges and corners.