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De 2ª mano: Bueno | Detalles
Vendido por High Street Books
Estado: De 2ª mano: Bueno
Comentario: 1966 Collin's 1st, slipcase has scuffed edges, spine faded and worn and the last few pages have turned corners. Shipped from the U.K. All orders received before 3pm sent that weekday.
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Michael Field's Cooking School Tapa dura – 1966

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Precio Amazon
Nuevo desde Usado desde
Tapa dura
"Vuelva a intentarlo"
EUR 100,51 EUR 3,84
Tapa dura, 1966
EUR 10,00

Descripción del producto

1966 Collin's 1st, slipcase has scuffed edges, spine faded and worn and the last few pages have turned corners. Shipped from the U.K. All orders received before 3pm sent that weekday.

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Amazon.com: 11 opiniones
17 de 17 personas piensan que la opinión es útil
Still Super After All These Years 8 de diciembre de 2001
Por Denny - Publicado en Amazon.com
Formato: Tapa blanda
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.
11 de 11 personas piensan que la opinión es útil
Guide to instant culinary accomlishments for the novice chef 24 de junio de 1997
Por Un cliente - Publicado en Amazon.com
Formato: Tapa dura
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
7 de 7 personas piensan que la opinión es útil
The definitive choice for foolproof awesome meals 2 de noviembre de 2002
Por David Stengle - Publicado en Amazon.com
Formato: Tapa blanda Compra verificada
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.
2 de 2 personas piensan que la opinión es útil
Michael Fields still ROCKS after all these years 5 de enero de 2009
Por VIctoria - Publicado en Amazon.com
Formato: Tapa blanda
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.
An old, old favorite that has held its value for decades 26 de enero de 2014
Por Robert J. Newell - Publicado en Amazon.com
Formato: Tapa dura Compra verificada
Back in the late sixties, when I was learning how to cook, this book was my bible. It taught me everything I needed to know about basic technique, and it did it through teaching me how to prepare a wide range of delicious dishes.

This book is indeed a cooking school more than a cookbook; the number of recipes is relatively small, but each one is presented in great detail and clarity. Anyone can follow Mr. Field's instructions and learn to be a good cook. With care and attention, these recipes are almost no-fail. If you read the instructions carefully, and follow them as written, you'll turn out one good dish after another; anything from spinach soup to Belgian beef with beer and onions, to a classic Coq au Vin and many more.

In all the years since those early days, I've turned back to this book again and again and never been disappointed. After a recent move, I lost my copy, so I bought another. If you're a beginner, start here. You will not find a better tutorial book anywhere. But if you're more experienced, even an expert, the recipes still hold up and are worthy of your time.

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