All Manner of Food by Michael Field

  • Aïoli (page 11)

    from All Manner of Food All Manner of Food by Michael Field

    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: breadcrumbs; garlic; egg yolks; olive oil; ground cayenne pepper
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  • ISBN 10 0394401050
  • ISBN 13 9780394401058
  • Published Jan 01 1970
  • Format Hardcover
  • Page Count 348
  • Language English
  • Countries United States
  • Publisher Random House

Publishers Text

Michael Field was consulting editor for the entire Time-Life Foods of the World series. The recipes are grouped around particular foodstuffs - e.g. garlic, the potato, nuts, chocolate, lemons, shellfish, etc.

From the Introduction: All the essays in this book- but only a handful of the recipes- have appeared during the past few years (keep in mind this was written in 1970) in substantially different forms in McCall's and Holiday Magazines. My intent then was to explore in depth various categories of foods, some familiar and others only vaguely known, if at all. I was concerned at that time not with recipes as such but with the foods themselves: their chemistry and composition, how to find and recognize them, how to buy and assess their qualities and, finally, how to cook with them. After each essay appeared I received countless letters, almost all of them requests for specific recipes for the unusual--and even the better-known--dishes I had either mentioned in passing or had discussed in general terms.

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