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Michael Field's Cooking School: A Selection of Great Recipes Demonstrating the Pleasures and Principles of Fine Cooking - Hardcover
The basic principles of fine cookery are set forth in these detailed recipes for both simple and intricate classic dishes
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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.
From the Back Cover:
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.
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. (6 X 9, 384 pages, illustrations)
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- PublisherHenry Holt & Co
- Publication date1977
- ISBN 10 0030184762
- ISBN 13 9780030184765
- BindingHardcover
- Number of pages369
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Michael Field's Cooking School: A Selection of Great Recipes Demonstrating the Pleasures and Principles of Fine Cooking
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(1977)
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Michael Field's Cooking School: A Selection of Great Recipes Demonstrating the Pleasures and Principles of Fine Cooking
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Michael Field's Cooking School: A Selection of Great Recipes Demonstrating the Pleasures and Principles of Fine Cooking
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