Green cloth binding with black 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 sought after book (In the original cloth binding with very minimal shelf wear. Internally, firmly bound. Pages are bright and generally clean), 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.

Early Edition, partly in the Publishers’ Original Binding, Uncommon. The second impression of this uncommon cook book from Catherine Ives, which was the pen name of British writer Doris Ives Smith. NOT fully in the original cloth binding. In addition to numerous magazine articles for publications such as Britannia and Eve, Ives wrote two well-known cookbooks, this volume and ‘Good Meals for Hard Times’ (1940), which placed emphasis on economy at a time when rationing had just begun.  Its predecessor, ‘When the Cook is Away’, addresses some of the dramatic post-WWI changes that affected cookery, intending to “come to the rescue of people whose kitchens have been deprived of their cooks and who know nothing about cooking themselves”. Recipes include oyster cocktail, kedgeree, baked steak, sweetbreads, gooseberry fool and numerous others.

Catherine Ives was the pen name of British writer Doris Ives Smith (1888–1951). In addition to many magazine articles, especially in Britannia and Eve, Ives wrote two well-known cookbooks.

• When The Cook Is Away, published in 1928, was “…intended to come to the rescue of people whose kitchens have been deprived of their cooks, and who know nothing about cooking themselves.” The book had a famous cover, designed by a young Cecil Beaton. The full cover is NOT with this edition. The book addresses some of the dramatic post WW1 social changes and associated changes in cookery A 1934 enlarged edition is renamed, Catherine Ives’ Cookery Book: A Much Enlarged and Thoroughly Revised Edition of “When the Cook is Away” with New Chapters on Cakes, Savouries, and Left-overs.

• Good Meals For Hard Times, published in 1940, had an emphasis on economy and cheerfulness. She wrote, “Some of the dishes which are still favourites in my own household made their first appearance there during the last war.” Rationing had just begun, and she wrote “no one knows yet how many foodstuffs may have to be rationed, or what the amount of those rations may be.”