Hardcover. Tan cloth binding with gilt title and decoration 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

For conditions, please view our photographs. A nice clean 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.

A lovely discussion on the life of a gourmand, and how to enjoy wines, and food “from hors d’oeuvre to dessert”.Illustrated with a colour frontispiece by Daumier, and eleven monochrome plates. Collated, complete.By French wine merchant, gourmet and writer Andre Simon.With a foreword by Maurice Healy. 

“Founder and long-time president of the International Wine and Food Society, Simon authored many definitive works, including authoritative bibliographies and a multi-volume Encyclopaedia of Gastronomy. In both his life and his writings, he “taught people to enjoy wine with food, trying to encourage hotels, restaurants, chefs and others to incorporate flair and taste and imagination in presentation of foods” (New York Times).