Michael Field's Cooking School


by Michael Fields, Barrows Publishing, first edition, 1965. Hardback with DJ. Fields, in his time, was a whirling dervish, cook, cookbook author, cooking class instructor, general editor of the esteemed Time-Life Foods of the World Series. And, oh, incidentally, earlier he was 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. Association copy: signed by cooking instructor and cookbook author Harriet Healy. Book very nice; DJ splitting along spine. VG+/G.

Add to Cart:

  • 1 Units in Stock