COOKING WITH MICHAEL FIELD

by Joan--Ed. Scobey ‧ RELEASE DATE: Aug. 17, 1978

Michael Field, who died in 1971, is survived by three excellent cookbooks and the Time/Life Foods of the World series, for which he served as consulting editor. According to the publishers and the editor, Joan Scobey, the present volume has been culled from Field's notes and recipes for a fourth book; Scobey's chief additions are expanded menus (mostly very good) and suggestions for wines. (She also appears to have contributed the occasional notes on the use of food processors.) The format is somewhat like that of James Beard's Theory and Practice of Good Cooking (1977) in that the work is organized around the major cooking techniques (braising, broiling, frying, etc.) rather than by menu categories. As Field fans might expect, the recipes are endlessly provocative, from the agreeably novel (boned leg of lamb prepared game-style with a gin and juniper marinade) to the tried and true (boiled beef, Southern pecan pie). There are overlappings with previous Field books; in a good many cases, however, the recipes are different enough in detail to avoid real duplication. There is also a glossary, unfortunately too brief to bear comparison with Beard's detailed ""concordance."" The selection perhaps has a greater emphasis on rich and luxuriant concoctions (particularly desserts) than the previous books. Nonetheless, there is a good sprinkling of the irresistibly simple or simply irresistible (stir-fried broccoli, broiled chicken baked with butter, homemade sesame crackers). In terms of step-by-step clarity, this is superior to the closely similar Beard book. In terms of overall coherence and unity, it is less satisfying than either the Beard of any of Field's previous books. Still, no admirer of this remarkable cook will want to be without it.

Pub Date: Aug. 17, 1978

ISBN: N/A

Page Count: -

Publisher: Holt, Rinehart & Winston

Review Posted Online: N/A

Kirkus Reviews Issue: Aug. 1, 1978

Categories: NONFICTION