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Michael Field's Cooking School: A Selection Of Great Recipes Demonstrating The Pleasures And Principles Of Fine Cooking

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.

Hardcover: 369 pages

Publisher: Henry Holt & Co (July 1977)

Language: English

ISBN-10: 0030184762

ISBN-13: 978-0030184765

Product Dimensions: 8.9 x 6 x 1.6 inches

Shipping Weight: 1.6 pounds

Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)

Best Sellers Rank: #1,501,187 in Books (See Top 100 in Books) #550 in Books > Cookbooks, Food & Wine > Regional & International > International

When I was a newlywed, my wife one day tried to create a culinary masterpiece. Upon tasting her first attempt I exclaimed "Do you want to order a pizza?" Her reply was "Sausage and peppers!". Several weeks later I gave her a copy of this book. Since then the only pizza served in our home is baked in our home. The author assumes that you are a moron when it comes to understanding cooking terms. By the time you finish your first recipe, you will have an understanding of the color, texture and consistency of a "roux" in addition to knowing the term

Back in the late sixties, when I was learning how to cook, this book was my bible. It taught me everything I needed to know about basic technique, and it did it through teaching me how to prepare a wide range of delicious dishes.This book is indeed a cooking school more than a cookbook; the number of recipes is relatively small, but each one is presented in great detail and clarity. Anyone can follow Mr. Field's instructions and learn to be a good cook. With care and attention, these recipes are almost no-fail. If you read the instructions carefully, and follow them as written, you'll turn out one good dish after another; anything from spinach soup to Belgian beef with beer and onions, to a classic Coq au Vin and many more.In all the years since those early days, I've turned back to this book again and again and never been disappointed. After a recent move, I lost my copy, so I bought another. If you're a beginner, start here. You will not find a better tutorial book anywhere. But if you're more experienced, even an expert, the recipes still hold up and are worthy of your time.

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