In the original dust jacket. Brown cloth binding with gilt title on the spine and front board.

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• 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 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.

To acquire this book, Jack had to travel to the US. The book’s publication was banned in the UK. 

Cresci – The Art of Leavened Dough is a rare, beautifully illustrated book by Iginio Massari and Achille Zoia, considered by many to be the most comprehensive European baking book. It contains classic and new recipes for breads and cakes from around Europe, including variations of panettone, krang, pandoro, colomba, focaccia, croissant, panini, pizza, krapfen, pandolce, kugelhopf, cubana, schiacciata, bussola, torte, impasto speciale. 1ST PLACE WINNER “BEST BREAD BOOK IN THE WORLD” WORLD COOKBOOK FAIR – PERIGUEUX, FRANCE, 2000 Considered the most comprehensive baking book in Europe concentrating on hearth breads, boutique breads, stuffed breads, pizza, panettone, cakes, croissant, natural yeast techniques and much more.

Reviews:

• This book is a beauty and I’ve only begun to experiment with the recipes but I must say one thing – the book lacks detailed instructions for the average home baker. I don’t know if this has anything to do with the book being translated from italian to english, but inexperienced bakers will be left feeling a bit perplexed by the ‘spartan’ instructions. The measurements are also in metric units instead of the standard U.S. cups and tablespoons. Being that I have baking knowledge from working in bakeries and restaurants, my personal opinion of this book is that it’s worth the 60 or 70 euros that my husband spent on purchasing it from the publisher. My only regret is that it was not the Italian edition. I am tending to believe that perhaps some key steps in procedures may have been lost in the translation.
• This book while NOT for home bakers is great ONLY if you are a professional baker can understand the methods inside it. Why an average home baker would spend 150$ on a book that they know nothing about is odd to me!  It’s all in metric but that’s what pro bakers use, cups are not accurate enough, I love it.

Iginio Massari a name much revered in the world of Panettone yet his mentor, Achille Zoia is lesser known, but to his credit a speciality flour formulated to accommodate Zoia’s technological liking bears his name… “Panettone Z” produced by Molino Dallagiovanna is the flour of choice being favoured by many maestri for its excellent extensibility.