Michael Field was acknowledged by both his students and his peers as one of the truly great teachers of the art of cooking. He believed strongly in the predictability of good cooking -- and eschewed the concept of cooking as a mysterious art available only to a talented few. First published in 1965, "Michael Field's Cooking School" brings together over 100 recipes for every course of the dinner table. Field gives to the beginner cook explicitly detailed directions for the preparation of such classic dishes as Bagne Cauda, Coq au Vin, Osso Buco, and Crepes Suzette, and for the advanced cook, his variations and tips provide new insight. "Michael Field's Cooking School" will be a welcome surprise for Field fans and a delight for cooks everywhere.