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

I have an original copy of the Michael Fields Cooking School book. I have used it faithfully since 1965. Perhaps my family's favorite recipe is Gougere Bourguignonne. The recipes are simple to follow yet produce a very accomplished and sophisticated product.

I am delighted to see this book back in print as I can now start giving it as a gift again. The book has very thorough and comprehensive instructions on small list covering all types of meals. Everything in the book is awesome. It is particularly good for people that want to cook great meals but don't have experience as the author assumes nothing. The book is not lavishly illustrated and has no photographs.

I'd never heard of Michael Fields when a family friend gave me this cookbook as a wedding gift in 1970. But even then, I was interested in cooking so I eventually started leafing through it -- and gradually, through the years, trying out this recipe and that. Now, 31 years and a second marriage later, it's one of the mainstays of my cookbook collection -- not because of the breadth of its offerings (it actually doesn't have that many recipes compared to other classics like Julia Child's The Way to Cook), but because of the quality of the recipes and his instruction.Each of the sections (a fairly typical selection -- appetizers, soups, fish and shellfish, beef, lamb, etc.) has about 8 to 10 recipes, prefaced by a lengthy introduction about the ingredients at hand and why the recipes were chosen. The recipes themselves are also in narrative style (except for the ingredients, of course) -- and many indeed do include detailed explanations of a key basic cooking technique: how to make a hollandaise sauce or a basic chicken stock, or how to bone a leg of lamb, for example. You also get lessons on shopping for and preparing ingredients, and tips on serving your creations.But even if you are already a reasonably accomplished chef, I would recommend this book simply for the recipes. I've never made one that wasn't simply delicious. And I really like the mix of best-of-breed classics (his coq au vin and osso bucco, for example) with less common preparations such as his halibut mousse with shrimp sauce (a killer if you want to impress company). Also, while many of the recipes do require a fair amount of time, some are simple enough to prepare after work (the broiled chicken with butter, lemon, soy sauce and garlic is a regular on my weeknight menus).I'd recommend this book for anyone who likes good food and is willing to put a little time and effort into it. Fields may not be as famous as Julia, Jacques, or Emeril (I believe he died some years ago), but he should be. Also check out All Manner of Food, another of his fine books.

When I was a newlywed, my wife one day tried to create a culinary masterpiece. Upon tasting her first attempt I exclaimed "Do you want to order a pizza?" Her reply was "Sausage and peppers!". Several weeks later I gave her a copy of this book. Since then the only pizza served in our home is baked in our home. The author assumes that you are a moron when it comes to understanding cooking terms. By the time you finish your first recipe, you will have an understanding of the color, texture and consistency of a "roux" in addition to knowing the term