The Marshall Field's Cookbook: Classic Recipes and Fresh Takes from the Field's Culinary Council by Stephen Siegelman and Field's Culinary Council

  • Boundary Waters wild rice soup (page 24)

    from The Marshall Field's Cookbook: Classic Recipes and Fresh Takes from the Field's Culinary Council The Marshall Field's Cookbook by Stephen Siegelman and Field's Culinary Council

    • Categories: Soups; American
    • Ingredients: onions; leeks; button mushrooms; carrots; chicken broth; cooked wild rice; roasted chicken meat; heavy cream; parsley; thyme; toasted sliced almonds; dry sherry
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Sour cream-cranberry coffee cake

    • KissTheCook on December 11, 2024

      Despite usual care in mixing just to combine, this cake did not rise for me. I believe Chef Elizabeth Brown may have erroneously left out baking soda. My usual sour cream coffee cake takes both baking powder and soda. I must say the addition of cranberries is a real winner. I will add them to my standard sour cream coffee cake recipe when the stores are carrying them at the holidays.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0977989003
  • ISBN 13 9780977989003
  • Linked ISBNs
  • Published Jul 01 2006
  • Format Hardcover
  • Page Count 232
  • Language English
  • Countries United States
  • Publisher Book Kitchen
  • Imprint Book Kitchen

Publishers Text

Recipes from the beloved Marshall Field's department store and its Walnut Room restaurant; features stories from Marshall Field's heyday before it was purchased by Macy's.

Back in 1890, Marshall Field's was the first department store to serve food right on the premises. And ever since, the company has taken great pride in its rich culinary history and traditions ~ from the Walnut Room and twenty~one other restaraunts to Field s Marketplace Foods and its world~renowned Frango chocolates. The Marshall Field's Cookbook gathers those traditions in a single, spectacular volume that tells the story of food at Field's in more than a hundred recipes, adapted for the home cook. Now you can recreate the beloved favorites, from Mrs. Hering's Famous Chicken Potpie and Mandarin Chicken Salad, to Field's Special, Oven~Baked Meatloaf, Asiago~Crusted Chicken, and Frango Chocolate Cheesecake. You'll also find the most popular salads from Marketplace Foods; Field's holiday specialties, like Santa Bear Cookies and Plum Pudding; and eight sensational Frango desserts. And then, there are the fresh takes--easy, crowd~pleasing recipes by the Field's Culinary Council. These celebrity chefs have contributed their signature twists on classic items from Field's menus, along with family~friendly dishes they love to make at home. This beautiful kitchen library keepsake is lavishly illustrated with color photography throughout, and includes an engaging introduction on the colorful history of food at Field's. If you've ever enjoyed a meal at one of Field's restaurants, indulged in a box of Frango chocolates, or sipped hot cider beside the shimmering Great Tree at Christmas, you understand the special magic of the Marshall Field's dining experience~and you and your family will treasure this remarkable collection of beloved recipes, happy memories, and fresh, new ideas. The FIELD'S CULINARY COUNCIL is an advisory committee composed of a dozen of the nation's leading chefs and food authorities. Council members contribute recipes for the menus of the Walnut Room, Marketplaces, and other Field's restaurants; teach classes; consult on everything from menu development to special events and food products; and make regular appearances in the stores, where they teach classes, sign books, and meet, greet and feed their fans. Council members include: Rick Bayless, Elizabeth Brown, Tom Douglas, Todd English, Tyler Florence, Gale Gand, Andrea Robinson. Marcus Samuelsson, Tim Scott, Nancy Silverton, Ming Tsai, and Takashi Yagihashi.

Other cookbooks by this author