Elizabeth Schneider

Food Journalist and Cookbook Author

Young and newly married, I cooked my way through this wholly reliable compendium of classics, from vegetables a la grecque to boeuf bourguignon to lemon souffle. Michael Field taught basic principles, techniques, and good taste through his careful step-by-step directions. With this cooking school as guide (complemented by Mastering the Art of French Cooking), I developed a love of small dinner parties that continues to the present.

Daniel Halpern

Publisher, Ecco