Michael Field's Cooking School: A Selection of Great Recipes Demonstrating the Pleasures and Principles of Fine Cooking (The Cook's Classic Library) - Softcover

Field, Michael

Softcover

ISBN 10: 155821559X ISBN 13: 9781558215597

Publisher: Lyons Pr, 1997

Synopsis

Michael Field was acknowledged by both his students and his peers as one of the truly great teachers of the art of cooking. He believed strongly in the predictability of good cooking - and eschewed the concept of cooking as a mysterious art available only to a talented few. First published in 1965, Michael Field's Cooking School brings together over one hundred recipes for every course of the dinner table. Field gives to the beginner cook explicitly detailed directions for the preparation of such classic dishes as Bagne Cauda, Coq au Vin, Osso Buco, and Crepes Suzette, and for the advanced cook his variations and tips provide new insight.

Michael Field's Cooking School will be a welcome surprise for Field fans and a delight for cooks everywhere.

About this title

Review

His untimely death in 1972 has kept Michael Field from maintaining the rightful place he once occupied beside James Beard, Craig Claiborne, and Julia Child in the 1960s and 1970s, teaching Americans about the preparation of real, good food. During that time, he taught, wrote, and was general editor of the landmark Time-Life Foods of the World cookbook series, for which he also wrote several volumes.

Michael Field's Cooking School was his first book. Written in 1965, it was reissued in 1998 as part of the Cook's Classic Library. Meticulously detailed instructions for every page make this a manual for technique. Its instructions are every bit as comprehensive as those in other classics of its time, like Julia Child's Mastering the Art of French Cooking. Field, however, includes recipes for dishes such as American Fried Chicken with Cream Gravy, Broiled Leg of Lamb with Avgolemono Sauce, Pesto Genovese, and Risotto Milanese.

One reason for Field's stature is his expertise. The other is the lucid and enjoyable way he shares it. His methods are reassuringly precise but not didactic, and his words are deliciously flowing and lightly literary.

From Library Journal

"This is a book for the serious student of the art of cooking," said LJ's reviewer of this 1965 volume (LJ 5/15/65). More than just a recipe book, Field's text tries to teach readers to cook, and each chapter begins with a summary of what they can learn from the dishes as well as afterthoughts at each section's close. This remains "a good purchase."
Copyright 1998 Reed Business Information, Inc.

About this edition

• Publisher: Lyons Pr
• Publication date: 1997
• ISBN 10: 155821559X
• ISBN 13: 9781558215597
• Binding: Paperback
• Edition number: 1
• Number of pages: 384