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Michael Field's Cooking School - a selection of great recipes demonstrating the pleasures and principles of fine cooking, 1965, Book Club Edition, M. Barrows & Co., New York, hardcover with dust jacket, 369pp incl index.
The first book written by American chef Michael Field, widely celebrated for his culinary expertise before his untimely death in 1972. Firmly holding to his premise that "there is no such thing as gourmet cooking", he presents about 100 recipes with highly detailed explanations of the hows and whys, as well as the pleasures, of good cooking.
"By mastering any one of Michael Field's recipes, you will understand basic principles that other cookbooks do not take the space to explain adequately."
Reissued 33 years later as part of the Cook's Classic Library, this 1965 (unstated first) edition will be a welcome addition to a cookbook collection.
Contents (see also photo): Introduction, Hors d'Oeuvres, Soups, Fish & Shellfish, Poultry, Beef, Veal, Lamb, Pork & Ham, Casseroles, Vegetables, Rice, Pasta & Kasha, Salads, Desserts, Menus, Index.
Still in excellent condition - clean, intact, tightly bound, covers protected by dust jacket that has some wear and tear at the edges but is still bright. Photos are of actual item you'll receive.