Michael Field's Cooking School: A Selection of Great Recipes Demonstrating the Pleasures and Principles of Fine Cooking

Field, Michael

ISBN 10: 0030184762 / ISBN 13: 9780030184765

Published by Henry Holt & Co, 1977

Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority! Seller Inventory # S_468199626

Synopsis:

The basic principles of fine cookery are set forth in these detailed recipes for both simple and intricate classic dishes

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.

Bibliographic Details

Title: Michael Field's Cooking School: A Selection ...
Publisher: Henry Holt & Co
Publication Date: 1977
Binding: hardcover
Condition: Very Good