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Fannie Farmer Cookbook : Celebrating the 100th Anniversary of America's Great Classic Cookbook by Marion Cunningham, Fannie Farmer Cookbook Corporation and Archibald Candy Corporation (1996, Hardcover)
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About this product
Product Identifiers
PublisherKnopf Doubleday Publishing Group
ISBN-100679450815
ISBN-139780679450818
eBay Product ID (ePID)163364
Product Key Features
Edition13
Book TitleFannie Farmer Cookbook : Celebrating the 100th Anniversary of America's Great Classic Cookbook
Number of Pages896 Pages
LanguageEnglish
TopicReference, Regional & Ethnic / American / General, Courses & Dishes / General
Publication Year1996
IllustratorYes
GenreCooking
AuthorMarion Cunningham, Fannie Farmer Cookbook Corporation, Archibald Candy Corporation
FormatHardcover
Dimensions
Item Height2 in
Item Weight59.5 Oz
Item Length9.5 in
Item Width7.2 in
Additional Product Features
Intended AudienceTrade
LCCN97-162330
TitleLeadingThe
Dewey Edition21
Dewey Decimal641.5
Edition DescriptionAnniversary
SynopsisEssential for home chefs, here is the great basic American cookbook--with more than 1,990 recipes, plain and fancy--that belongs in every household. Originally published in 1896 as The Boston Cooking-School Cook Book by Fannie Merritt Farmer, it became the coobook that taught generations of Americans how to cook. Completely updating it for the first time since 1979, with this edition, Marion Cunningham made Fannie Farmer once again a household word for a new generation of cooks. What makes this basic cookbook so distinctive is that Marion Cunningham is always at your side with forthright tips and comments, encouraging the beginning cook and inspiring the more adventurous. In giving the book new life, Mrs. Cunningham has been careful always to preserve the best of the old. She has retained all the particularly good, tried-and-true recipes from preceding editions, retesting and rewriting when necessary. She has rediscovered lost treasures, including delicious recipes that were eliminated when practically no one baked bread at home. This is now the place to find the finest possible recipes for Pumpkin Soup, Boston Baked Beans, Carpetbag Steak, Roast Stuffed Turkey, Anadama Bread, Indian Pudding, Apple Pie, and all of the other traditional favorites. The new recipes reflect the ethnic influences--Mediterranean, Moroccan, Asian--of contemporary American cooking. Tucked in among all your favorites like Old-Fashioned Beef Stew, New England Clam Chowder, you'll find cool Cucumber Sushi, Enchiladas with Chicken and Green Sauce, and Polenta and Fish. Throughout, cooking terms and procedures are explained, essential ingredients are spelled out, basic equipment is assessed. Mrs. Cunningham even tells you how to make a good cup of coffee and how to brew tea properly. The emphasis here is on good flavor, fresh ingredients, and lots of variety in one's daily fare, which Marion Cunningham believes is the secret to a healthy diet. Dedicated to the home cooks of America, young and old, this thirteenth edition of the book that won the hearts of Americans more than a century ago invites us all--as did the original Fannie Farmer--to cherish the delights of the family table., Essential for home chefs, here is the great basic American cookbook--with more than 1,990 recipes, plain and fancy--that belongs in every household. Originally published in 1896 as The Boston Cooking-School Cook Book by Fannie Merritt Farmer, it became the cookbook that taught generations of Americans how to cook. Completely updating it for the first time since 1979, with this edition, Marion Cunningham made Fannie Farmer once again a household word for a new generation of cooks. What makes this basic cookbook so distinctive is that Marion Cunningham is always at your side with forthright tips and comments, encouraging the beginning cook and inspiring the more adventurous. In giving the book new life, Mrs. Cunningham has been careful always to preserve the best of the old. She has retained all the particularly good, tried-and-true recipes from preceding editions, retesting and rewriting when necessary. She has rediscovered lost treasures, including delicious recipes that were eliminated when practically no one baked bread at home. This is now the place to find the finest possible recipes for Pumpkin Soup, Boston Baked Beans, Carpetbag Steak, Roast Stuffed Turkey, Anadama Bread, Indian Pudding, Apple Pie, and all of the other traditional favorites. The new recipes reflect the ethnic influences--Mediterranean, Moroccan, Asian--of contemporary American cooking. Tucked in among all your favorites like Old-Fashioned Beef Stew, New England Clam Chowder, you'll find cool Cucumber Sushi, Enchiladas with Chicken and Green Sauce, and Polenta and Fish. Throughout, cooking terms and procedures are explained, essential ingredients are spelled out, basic equipment is assessed. Mrs. Cunningham even tells you how to make a good cup of coffee and how to brew tea properly. The emphasis here is on good flavor, fresh ingredients, and lots of variety in one's daily fare, which Marion Cunningham believes is the secret to a healthy diet. Dedicated to the home cooks of America, young and old, this thirteenth edition of the book that won the hearts of Americans more than a century ago invites us all--as did the original Fannie Farmer--to cherish the delights of the family table., Essential for home chefs, here is the great basic American cookbook--with more than 1,990 recipes, plain and fancy--that belongs in every household. Originally published in 1896 as The Boston Cooking-School Cook Book by Fannie Merritt Farmer, it became the coobook that taught generations of Americans how to cook. Completely updating it for the first time since 1979, Marion Cunningham made Fannie Farmer once again a household word for a new generation of cooks. What makes this basic cookbook so distinctive is that Marion Cunningham, who is the personification of the nineteenth-century teacher, is always at your side with her forthright tips and comments, encouraging the beginning cook and inspiring the more adventurous. She knows what today's cooks are looking for, and she has a way of instilling confidence and joy in the act of cooking. In giving the book new life, Mrs. Cunningham has been careful always to preserve the best of the old. She has retained all the particularly good, tried-and-true recipes from preceding editions, retesting and rewriting when necessary. She has rediscovered lost treasures, including delicious recipes that were eliminated when practically no one baked bread at home. This is now the place to find the finest possible recipes for Pumpkin Soup, Boston Baked Beans, Carpetbag Steak, Roast Stuffed Turkey, Anadama Bread, Indian Pudding, Apple Pie, and all of the other traditional favorites. The new recipes reflect ethnic influences--Mediterranean, Moroccan, Asian--that have been adding their flavors to American cooking in recent years. Tucked in among all your favorites like Old-Fashioned Beef Stew, New England Clam Chowder, Ham Timbales, and Chicken Jambalaya, you'll find her cool Cucumber Sushi, Enchiladas with Chicken and Green Sauce, or a layered dish of Polenta and Fish to add variety to your repertoire. Always a champion of old-fashioned breakfasts and delectable desserts, Mrs. Cunningham has many splendid new offerings to tempt you. Throughout, cooking terms and procedures are explained, essential ingredients are spelled out, basic equipment is assessed. Mrs. Cunningham even tells you how to make a good cup of coffee and how to brew tea properly. For the diet-conscious, there is an expanded nutritional chart that includes a breakdown of cholesterol and fat in common ingredients as well as in Fannie Farmer basic recipes. Where the taste of a dish would not be altered, Mrs. Cunningham has reduced the amount of cream and butter in some of the recipes from the preceding edition. She carefully evaluates the issues of food safety today and alerts us to potential hazards. But the emphasis here is always on good flavor, fresh ingredients, and lots of variety in one's daily fare, which Marion Cunningham believes is the secret to a healthy diet. Dedicated to the home cooks of America, young and old, this thirteenth edition of the book that won the hearts of Americans more than a century ago invites us all--as did the original Fannie Farmer--to cherish the delights of the family table.
LC Classification NumberTX715.F234 1990
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Ratings and Reviews
Most relevant reviews
- Oct 19, 2021
Fannie Cook Book
This is a great cookbook. My second copy. A lot of exotic and traditional recipes, easy to make using wholesome and easy to find ingredients. May be the only one you'll ever need. A lot of good and easy to follow advice for meals and anything you may need to know.Verified purchase: YesCondition: Pre-owned
- Nov 27, 2017
Great condition
Verified purchase: YesCondition: Pre-owned
- Apr 06, 2022
Excellent replacement for old cookbook
pre-used book in great conditionVerified purchase: YesCondition: Pre-owned
- Oct 15, 2019
Fannie Farmer Cookbooks
I love the Fannie Farmer cookbooks. I recomend them.Verified purchase: YesCondition: Pre-owned
- Sep 11, 2019
Fannie is the best.
Greatest basic cookbook ever written. Everyone should have it.Verified purchase: YesCondition: New
- Jan 27, 2024
Famous cookbook
Quality and Price for a used cookbookVerified purchase: YesCondition: Pre-owned
- Jan 13, 2024
Very informative
In very good shapeVerified purchase: YesCondition: Pre-owned
- Oct 22, 2016
Yesteryear knowledge
This is exactly what I was looking for as a "place to start" basic cookbook. I wanted material from yesteryear when times were tough and modern convienences were nil. This does meet that requirement as near as I can tell, except it does refer to some modern technology.Verified purchase: YesCondition: Pre-owned
- Jun 20, 2017
"American classic"
A good reference and resource for traditional American recipes.Verified purchase: YesCondition: Pre-owned
- May 11, 2024
Wonderful cookbook!!
Wonderful cookbook!!Verified purchase: YesCondition: Pre-owned
