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

  • Mushroom croustades (page 4)

    from Michael Field's Cooking School (Cook's Classic Library) Michael Field's Cooking School (Cook's Classic Library) by Michael Field

    • Categories: Pies, tarts & pastries; Canapés / hors d'oeuvre; French; Vegetarian
    • Ingredients: white bread; shallots; mushrooms; heavy cream; ground cayenne pepper; parsley; chives; Parmesan cheese
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Notes about this book

  • SULibraries on October 18, 2025

    CJ 641.5921 F453m 1998 (LOU)

  • casun on March 07, 2022

    1965 ed. M. Barrows and Company New York no ISBN

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  • ISBN 10 0030184762
  • ISBN 13 9780030184765
  • Published Jan 01 1977
  • Format Hardcover
  • Page Count 369
  • Language English
  • Countries United States
  • Publisher Holt McDougal
  • Imprint Holt McDougal

Publishers Text

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.

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