Cooking with Michael Field, 1978, First Edition, First Printing: Mint condition copy of the cookbook begun by Field, then finished after his death by editor Joan Scobey. Published in 1978 by Holt, Rinehart and Winston, New York. Hard cover book with dust jacket. 498 pages. Book is in mint condition. Dust jacket has some dings.
Field was a concert pianist before he was a cooking instructor, and his attention to detail certainly shows the precision of a musician. For example, this is the first cookbook I’ve read (and I’ve read a LOT of them) six pages on boiling water! Instead of being arranged by courses or ingredients, this cookbook is arranged according to cooking techniques. The first chapter is on boiling, poaching and steaming. The next is on frying, deep frying, and sauteing. Then comes broiling. Braising follows. Then roasting. The final three chapters are on baking. I’m afraid I get impatient with this kind of how-to cookbook, but I may try his recipe for popovers. I’ve never successfully made popovers, and Field’s two-and-one-half page recipe takes you through every step, inch-by-inch. Might work!
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