Out-of-print -- stock is limited! 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 one hundred recipes for every course for 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. In the onrushing digital future all the world's books will be sold from myriad Web sites and printed and bound on demand or, in the case of cookbooks and similar reference material, read on screens item by item. Until then I would like to find in print all of Maida Heatter's dessert books, Michael Field's incomparable Michael Field's Cooking School (1965) and Fernand Point's Ma Gastronomie (1974). ~Jason Epstein, from The New York Times Book Review