In the original dust jacket. Red board binding with white title on the spine and front board.

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 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.

Taken from his much-loved columns in The Independent, Week In Week Out brings together 52 stories about ingredients with their associated recipes. Each week Simon focuses on a particular seasonal ingredient, such as scallops, or a particularly apposite dish, such as Wintery Citrus Puddings or a favourite foodie topic such as the best dishes eaten on a recent trip to Paris. The recipes all take their lead from the time of year, and use the very best in-season ingredients. Simon Hopkinson’s enthusiasm for robust, flavoursome and homely cooking and quality ingredients is infectious; his writing is warm and witty and his ethos – ‘cook for pleasure rather than slavishness towards fashion’ – permeates the book. It is a book written to be used and used regularly in the kitchen.

Review: For once this is a really useful recipe book for almost every kitchen, the recipes are what people want to eat rather than what the chef wants you to eat! The recipes are easy to follow and cover a wide range that are for the most part quick to get on the table. As ever, Simon Hopkinson writes in a style that is so easily absorbed and even the novice will not be intimidated by this book. It has been out for a long time in paperback but I always prefer my recipe books to be in hardback format and this is still available to buy with relative ease on line.

All the Simon Hopkinson books are super, well written, given decent colour photography and having interesting recipes which are very appealing. As the former head chef at Bibendum in London, he has to rank as one of the top chefs currently writing and presenting on television. I give this book 5 stars rating for excellence and recommend that you get a copy.

Simon Charles Hopkinson (born 5 June 1954) is an English food writer, critic and former chef. He published his first cookbook, Roast Chicken and Other Stories, in 1994. Widely recognised as one of the UK’s finest food writers, Simon Hopkinson attracts a large and loyal following. Following the success of his first restaurant in Dinas, near Fishguard, Simon moved to London and soon became one of the most highly acclaimed chefs in the capital. In 1995 he relinquished his post as chef at Bibendum to concentrate on writing – his great passion. He has written several inspiring books and his captivating writing in The Independent received many accolades. His first book Roast Chicken and Other Stories won both the Andre Simon and Glenfiddich Awards. More recently, it was voted ‘the most useful cookery book of all time’ in a survey of food writers, chefs and restaurateurs – a measure of the huge respect Simon has from his contemporaries. His other books include Second Helpings of Roast Chicken and The Vegetarian Option, which was also published by Quadrille.