I have to admit, one of my indulgences is cookbooks. I like the pictures, the descriptions, the ingredients and the recipes. And can you imagine all the possibilities that are endless when you pick up one of these beautiful and inspiring pieces of cooking art. Among my very favorites is a book that was a gift a few years ago, "The Marshall Field's Cookbook". For those of you who aren't familiar with the historic and fabulous Chicago department store, Marshall Field's was a jewel of the highest kind in a world when the Lady was the Shopper extraordinair. This store held any and all treasures known to the discriminating buyer. And for that mid-day break for a lunch that revitalized one you were offered (at one time) 7 restaurants to choose from including the famous Walnut Room. Out of these wonderful culinary menus came traditional offerings that the ladies would salivate over for days knowing they would shortly be seated and making their selections. From these classic Marshall Field's recipes arose the very special cookbook that now graces the front of my bookcase. The cornerstone dish of the dining experience at Field's is the"Field's Special" which is a cross between an open-faced turkey club and a wedge salad. This is something you have to experience as describing it is just not enough. Having been on the menu for over 60 years I have no doubt that there isn't a Field's shopper that hasn't had one at least once. Page 40 holds the recipe that so many have made their reason to eat in the Walnut room. Now that Macy's has taken over (another blog for another time) there has been monumental changes to this icon of American shopping which includes the name change - still a major sore point for us Field's lovers - but alas the Walnut Room is still up on the 7th floor basking in all its glory serving hungry shoppers all their favorites and much more.

Of course there are many, many other concoctions in the stunning book that whet one's appetite including special creations by many of the current popular chefs. These of course are mouth-watering as well as indicative of the many cusines around the world. Field's has always been a window to the world and you will find this must have cookbook just what you need to see through this window.

Bon appetit!

Pam