Marshall Field's Cookbook Classic Recipes and Fresh Takes from the Field's Culinary Council

Back in 1890, Marshall Field’s was the first department store to serve food right on the premises. An ever since, the company has taken great pride in the rich culinary history and traditions – from the Walnut Room and twenty-one other restaurants, to Field’s Marketplace Foods and its world-renowned Frango chocolates. THE MARSHALL FIELD’S COOKBOOK gathers those traditions in a single, spectacular volume that tells the story of food at Field’s in more than a hundred recipes, adapted for the home cook. Now you can recreate all the beloved favorites, from Mrs. Hering’s Famous Chicken Potpie and Mandarin Chicken Salad, to Field’s Special Oven-Baked Meatloaf, Asiago-Crusted Chicken, and Frango Chocolate Cheesecake. You’ll also find the most popular salads from Marketplace Foods; Field’s holiday specialties, like Santa Bear Cookies and Plum Pudding; and eight sensational Frango desserts. And then, there are the fresh takes – easy, crowd-pleasing recipes by the Field’s Culinary Council. These celebrity chefs (including Ming Tsai, Rick Bayless, Todd English, Gale Gand, Tyler Florence and Nancy Silverton) have contributed their signature twists on classic items from Field’s menus, along with family-friendly dishes they love to make at home. This beautiful kitchen library keepsake is lavishly illustrated with color photography throughout, and includes an engaging introduction on the colorful history of food at Field’s.
ASIN: 0977989003
VSKU: BVV.0977989003.G
Condition: Good
Author/Artist:Steve Siegelman
Binding: Hardcover
Note: Any images shown are stock photographs and product may differ from what is shown.
Condition Notes: The item shows wear from consistent use, but it remains in good condition and works perfectly. All pages and cover are intact including the dust cover, if applicable . Spine may show signs of wear. Pages may include limited notes and highlighting. May NOT include discs, access code or other supplemental materials.