Paperback. Brown cover with white title and oranges image.

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 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.

The Book of Marmalade Revised Edition C. Anne Wilson “A delightful definitive study.”–New York Times “An excellent study and a model of its kind.”–William Woys Weaver “Wilson has found out just about everything anyone could ever have wanted to know about the splendid preserve.”–Bristol Evening Post “The history is laid out lovingly on a plate, garnished with historical and up-to-date recipes.”–Caterer and Hotelkeeper “Fascinating and pioneering.”–London Magazine Here is everything you need to know about marmalade. C. Anne Wilson, Britain’s foremost historian of food, traces the history of this most British of preserves from its Roman and medieval antecedents, through its adoption in Tudor England, its development in Stuart and Georgian Britain, and its fortunes up to the present day. She tells how the Portuguese learned from the Moors to eat quince marmalade, and how its characteristic Arab flavorings enhanced its appeal to the Europeans. Marmalade’s varied roles–as a gift, as a sweetmeat, as a medicine, and as an aphrodisiac-are all discussed in The Book of Marmalade. The book concludes with dozens of recipes, new and traditional, in which marmalade is the star ingredient. 

Review: I enjoyed reading the historical notes, and being an older book, it worked better o than a more lavishly illustrated modern cookbook may have done.

C. Anne Wilson was for many years in charge of the special collection of cookery books at the Brotherton Library in Leeds, England. She is the author of Food and Drink in Britain and many other studies of British food history.