Michael Field
From the Review
October 23, 1980: Cambodia, C'est Moi
War and Hope: The Case for Cambodia by Prince Norodom Sihanouk, translated by Mary Feeney
December 19, 1968: Please Pass the Parmesan
Italian Food by Elizabeth David
Great Italian Cooking by Luigi Carnacina, translated and edited by Michael Sanino
The Complete Book of Pasta by Jack Denton Scott, photographs by Samuel Chamberlain, drawings by Melvin Klapholz
January 4, 1968: Boiling (letter)
December 7, 1967: The Yellow Peril
The Fine Art of Chinese Cooking by Lee Su Jan
How to Cook and Eat in Chinese by Buwei Yang Chao
Joyce Chen Cookbook by Joyce Chen
Court Dishes of China The Cuisine of the Ch'ing Dynasty by Su Chung
Food for the Emperor by John D. Keys
The Thousand Recipe Chinese Cookbook by Gloria Bley Miller
April 14, 1966: Chock Full of Nuts
The American Heritage Cookbook by the Editors of American Heritage
Harvest of American Cooking by Mary Margaret McBride
Helen Brown's West Coast Cook Book
The Chamberlain Sampler of American Cooking by Narcisse Chamberlain, by Narcissa G. Chamberlain
November 25, 1965: The French Way
Mastering the Art of French Cooking by Simone Beck, by Louisette Bertholle, by Julia Child
La Cuisine de France by Mapie, the Countess de Toulouse-Lautrec, edited and translated by Charlotte Turgeon
French Provincial Cooking by Elizabeth David, Introduction and notes by Narcissa G. Chamberlain
May 20, 1965: Cookbook Controversy (letter)
April 8, 1965: Gospels of American Cooking
The All New Fanny Farmer Boston Cooking School Cookbook
The Joy of Cooking by Irma S. Rombauer, by Marion Rombauer Becker
The New Settlement Cook Book
March 11, 1965: Table d'Hote
The Delectable Past by Esther B. Aresty
The Vogue Book of Menus by Jessica Daves, by Tatiana McKenna. and the Editors of Vogue
The Chamberlain Calendar of French Menus by Narcisse, Narcissa G., by Samuel Chamberlain
Gourmet's Menu Cookbook