Michael Field (food writer)

[1] Their recordings range from 18th-century music, by composers such as Bach and Mozart, to 20th century works by Stravinsky, as well as popular arrangements of pieces by Johann Strauss.

Over the next decade, he grew increasingly interested in cuisine, and in 1958 he opened a cooking school in his house in Scarsdale, New York.

According to The New York Times, "The latter was devoted to 18 classic dishes ranging from to beef in the English style to whole salmon, simmered.

[1][3] He followed British cooking author Elizabeth David in outspoken disapproval of garlic presses, which they both regarded as making the extracted juice taste acrid.

[3][4] Teaching and writing about food gradually supplanted music as Field's main career, and he gave his last concert in 1964.