Back in 1890, Marshall Fields 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 Fields Marketplace Foods and its world-renowned Frango chocolates. THE MARSHALL FIELDS COOKBOOK gathers those traditions in a single, spectacular volume that tells the story of food at Fields in more than a hundred recipes, adapted for the home cook. Now you can recreate all the beloved favorites, from Mrs. Herings Famous Chicken Potpie and Mandarin Chicken Salad, to Fields Special Oven-Baked Meatloaf, Asiago-Crusted Chicken, and Frango Chocolate Cheesecake. Youll also find the most popular salads from Marketplace Foods; Fields 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 Fields 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 Fields 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 Fields.