Cookbook Michael Field All Manner of Food - recipes (dated 6/70), chef, meals

Michael Field All Manner of Food - Cookbook Published June 30, 1970 USA The book itself is in very good condition except for some staining/discolorations on the outer edges of the pages (see pictures) and the jacket shows minimal signs of age. Inside the pages are in very good condition, a little discolored from age but I don't think it was ever used. Review pictures for better condition description. Michael Field (1915 – 1971) was an American food writer and critic. Earlier in his career he had been a concert pianist, but from 1964 until his death he concentrated on his work as an author and teacher of cooking. This book is more than a cookbook. Its 150 superb recipes are the final garnish of a feast of food lore served up by one of America’s most celebrated cooking teachers. From pasta to nuts to the nature of the lemon (and how its juices can make a stew-cut of beef tender and succulent enough to broil as a steak). Michael Field shares his rich knowledge of, and experience with, all manner of food. Believing that the more we know about foods – their chemistry, ideal texture, and color – the more inventively we can cook with them, he explores both the familiar and rare ingredients of international cookery. He shows us surprises in the potato, new talents in the onion, unsuspected gifts in garlic, and glamour in tuberous roots. The marvelous recipes that flow directly out of his discourse are given just as he would have taught them at his famous cooking school.