Michael Field's Cooking School (Boxed)


by Michael Fields, Barrows Publishing, first edition, 1965. Hardback with DJ, enclosed in box that mirrors DJ photos, 369 pages. Fields, in his time, was a whirling dervish, cook, cookbook author, cooking class instructor and general editor of the esteemed Time-Life Foods of the World Series. And, oh, incidentally, earlier he a successful concert pianist, part of the duo of Appleton-Field. He was an amazing culinary presence in the '60, especially in New York, where he was viewed as a leader in that city's "culinary Ivy League." Sadly, an overlooked author these days. Nice copy, with slight wear at extremities of box and DJ. VG+/VG+.

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