- Tapa dura
- Editor: Collins; Edición: 1st ed. (1966)
- ASIN: B000H43BM8
Michael Field's Cooking School Tapa dura – 1966
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"Vuelva a intentarlo"
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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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.
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..........
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.