MICHAEL FIELD'S COOKING SCHOOL by Michael Field

MICHAEL FIELD'S COOKING SCHOOL

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KIRKUS REVIEW

This fills a gap in the crowded shelves of cookbooks, for it is actually-between covers- a correspondence course in the fine art of cooking. What Michael Field has done in his cooking school he has transferred to the printed page. No matter how highly specialized his day may sound (forbidding to the average housewife) a careful reading of ingredients (virtually all accessible), procedures (step by step, what to expect and how long it will take, and the afterthoughts that highlight some phase or other of cooking techniques) add up to something anyone can tackle. There are relatively simple dishes here, but most of them have that extra something that marks the unusual cook. Some are recipes that call for a sophisticated palate. But the purpose is achieved. He holds small brief for short cuts, so this is no can opener cookbook. But for those who care, here is something new.

Pub Date: April 20th, 1965
Publisher: Morrow-Barrows