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Micheal Field's Cooking School
Micheal Field's Cooking School
Author: Michael Field
From the introduction: a book "based on my years of experience as a teacher of cooking" that focuses on "recipes that have particular value for demonstrating basic culinary principles." Has the following chapters: hors d'oeuvres; soups; fish & shellfish; poultry; beef; veal; lamb; pork & ham; casseroles; vegetables; rice, pasta & kasha; salads;...  more »
ISBN: 394211
Publication Date: 2/1966
Pages: 369
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Publisher: M. Barrows and Company
Book Type: Hardcover
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