CULINARY CLASSICS AND IMPROVISATIONS by Michael Field

CULINARY CLASSICS AND IMPROVISATIONS

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KIRKUS REVIEW

The ""classics"" are fourteen paradigm dishes, including Yankee pot roust, smoked ham and boiled lobster, followed by a section with sauce and vegetable recipes. The ""improvisations"" present at least four rather fancy ways of dealing with leftovers: the classic pot-au-feu, for instance, is succeeded by beef miroton, sauteed beef diable, pickled beef Italian style, cold boiled beef and salsa verde. Like Michael Field's Cooking School (1965), this volume is distinguished by the thoroughness and clarity of its instructions, and its value to novices and veterans alike. But those who never have leftovers and don't plan to begin can finesse the improvising and find their classics elsewhere.

Pub Date: Nov. 6th, 1967
Publisher: Knopf