In the original dust jacket. Blue leatherette binding with gilt title 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 rare 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. 

This is the only book you need. It is not a beginners book of course and there are no pictures, but then you are too good to need pictures. It advises portion weights and has a massive variety of recipes.

This is a well-established reference and textbook for professional chefs and students. This edition presents essential recipes based on traditional and classic methods, but is simplified and adapted to meet the needs and conditions of the busy professional kitchen. Trends towards healthy and safe eating are taken into account and alternatives are suggested to certain ingredients to meet this demand. Vegetarian recipes are also included.

The purpose of this book is to present essential recipes based on traditional and classic methods but simplified and adapted to meet the needs and conditions of the busy professional kitchen. It is designed for working chefs and cooks but particular care has been taken to ensure that it will also meet the requirements of apprentices and trainees. In particular, this book is required reading for the City and Guilds of London Institutes’s examination 706 : Cookery for the Catering Industry and Advanced Cookery for the Catering Industry (1979). The ingredients in most recipes are for four covers. As well, the amateur cook who wants to be let into the secrets of how professionals create their masterpieces will find this Compendium of Professional Recipes enjoyable and practical.