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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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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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17 de 17 personas piensan que la opinión es útil
HASH(0x9adc639c) de un máximo de 5 estrellas Still Super After All These Years 8 de diciembre de 2001
Por Denny - Publicado en
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.
7 de 7 personas piensan que la opinión es útil
HASH(0x9b19821c) de un máximo de 5 estrellas The definitive choice for foolproof awesome meals 2 de noviembre de 2002
Por David Stengle - Publicado en
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
HASH(0x9ade46cc) de un máximo de 5 estrellas Michael Fields still ROCKS after all these years 5 de enero de 2009
Por Kindle Customer - Publicado en
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.
1 de 1 personas piensan que la opinión es útil
HASH(0x9b13deb8) de un máximo de 5 estrellas Michael as I knew him 52 years ago... 1 de octubre de 2014
Por Robie 5 - Publicado en
Formato: Tapa blanda
I was blessed to be a student in Michael's school in 1962,3 ,4....I can not even explain how significant it was.
Once a week- we went to his home...Frances, his wife, was the major domo...but Michael was the king.
After teaching us what he knew, we ate what he cooked.
At one point he told me I needed to "drop out" of his course because he could not repeat what he had already taught me and had nothing further to teach me!!!!h..........Can you imagine??
He had a restaurant for several years in East Hampton...not under his name, but at the Maidstone Arms...when I told him I was bringing my (little) children, he said "6:PM is it"...loved them but didn't want them at prime time.
I have given his book as gifts many times...
And did you also know that Michael played the piano and was a teacher at Sarah Lawrence College in Bronxville, NY???
He played as part of a duo piano team....Appleton and Field..........
HASH(0x9be6cce4) de un máximo de 5 estrellas simply the best cookbook ever written, in the entire world 28 de noviembre de 2011
Por James Snyder - Publicado en
Formato: Tapa blanda
This is a cookbook that is full of technique - don't try to brown too many pieces at a time or the temperature of the pan will be reduced and you'll end up with a gray mess with a lot of liquid. I'm paraphrasing, but Michael's language is simple, disarming and fun.
It's also full of great, great recipes and menu suggestions.
He was the NY Times cooking editor, also a concert pianist.
All of his books are worth having and using - even the one edited after his death (it has the best pork and sauerkraut recipe ever).
In this book you must try his chicken liver pate, the pork chops in mustard cream sauce, potatoes Anna, well everything.
My advice, buy the hardback; it will be well-used.

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