Michael Field's cooking school
Subtitle: a selection of great recipes demonstrating the pleasures and principles of fine cooking
By: drawings by Roderick Wells ; [foreword by James Villas].
Series: The cook's classic library
Publisher: Lyons Press
Published: 1998
Place of publication: New York
Language: eng
Number of pages: 369
Subjects: Cookery, International.; Menus.
Other titles: Cooking school
Notes: Originally published: New York : M. Barron's, 1965.
Includes index.