The Fannie Farmer Cookbook: A Tradition Of Good Cooking For A New Generation Of Cooks by Marion CunninghamThe Fannie Farmer Cookbook: A Tradition Of Good Cooking For A New Generation Of Cooks by Marion Cunningham

The Fannie Farmer Cookbook: A Tradition Of Good Cooking For A New Generation Of Cooks

byMarion Cunningham

Mass Market Paperback | July 1, 1994

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An essential holiday gift 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.
Marion Cunningham (1922-2012) was born in southern California and lived much of her life in Walnut Creek. She was responsible for the complete revision of The Fannie Farmer Cookbook and was the author of The Fannie Farmer Baking Book, The Breakfast Book, The Supper Bok, Cooking with Children, and Learning to Cook with Marion Cunningham...
Title:The Fannie Farmer Cookbook: A Tradition Of Good Cooking For A New Generation Of CooksFormat:Mass Market PaperbackDimensions:1248 pages, 6.9 × 4.2 × 2 inPublished:July 1, 1994Publisher:Random House Publishing Group

The following ISBNs are associated with this title:

ISBN - 10:0553568817

ISBN - 13:9780553568813

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Rated 2 out of 5 by from An update of a 40+ year old cookbook This is an update of an older, basic cookbook. No photos, no illustrations, and no nutritional information. It covers every course, and is full of simple, everyday recipes and many new ones. If you're looking for a reproduction of the original, you'll be disappointed, but this is a good beginner book, as long as you're not put off by the lack of visual aides.
Date published: 2018-08-01
Rated 5 out of 5 by from Brilliant This is the quintessential book of American cooking. It is a book I refer to often. Excellent.
Date published: 2017-07-08
Rated 5 out of 5 by from as a profressional chef of almost 40 years this is one of my go to books. the joy of cooking, le technique and le methode amongst the top. when i recently lost my library of over 600 cookbooks. this was one for the first i had to replace. if you are interested in comfort food, this is the book to start the adventure
Date published: 2013-11-19
Rated 5 out of 5 by from Essential for the cookbook shelf! Although my cookbook shelf contains a variety of cookbooks, "The Fannie Farmer Cookbook" is the one I go to most often for general information as well as specific recipes. The recipes are great and the information about cooking and variations of recipes extremely helpful. I purchased this Revised and Updated copy of the cookbook when my previous copy began to fall apart. Thus I went from a 565 page tattered book to a 1169 page book. In addition to the recipes and comments about them, this new edition contains more information about freezing foods, a menu section, a chart entitled "The Makeup of our Foods" that contains calories, fat, protein, etc., and a chart of measurements and temperatures in both metric and Fahrenheit. Another section gives "Other Equivalents Useful for Baking." In other words, this book pretty well has everything needed for cooking/baking around the world. I highly recommend this book! And if you are moving and need to pack light, let this be the cookbook you choose!
Date published: 2009-02-26
Rated 5 out of 5 by from The Fannie Farmer Cookbook I actually have an earlier paperback copy of the twelfth edition by Bantam Books from the mid 1980's. Revised by Marion Cunningham with Jeri Laber. The thirteenth edition is not the first time in paperback. Was $5.95. ISBN 0-553-2388-9 It's the first cookbook I always reach for. It doesn't take up much room on the precious little counterspace when cooking. With easy to follow recipes, there's something for everyone, for every occasion. The cookbook has good sized portions to allow for a large group of guests for preparing meals ahead of time. In addition to its economical dishes, it has a chapter named About The Kitchen . It gives by far the best description of spices, measurement equivalents, equipment and cooking terms. If you don't buy this book for anything else, both the rookie and well-seasoned cooks will find this information most useful. That's the sign of a great cookbook... It stands the taste of time! My copy is very over-used, if that's possible. It has dog-earred corners and brown edges that are tattered and torn and is missing it's front cover. But even with its splash-covered pages, I won't part with it. In the 1980's, as a single parent, I spent every Sunday morning in the kitchen with my two childen, baking treats and preparing the week's meals using this cookbook. Now, as a grandparent, I can't wait until the grandchildren are old enough to spend a Sunday morning cooking in the kitchen with Nana Cheryl...and Fannie Farmer.
Date published: 2003-10-28

Read from the Book

STANDING RIB ROAST (Allow 1/2 - 1 pound per serving) 1 standing rib roast, at least 4 pounds1/4 cup beef broth or water SaltFreshly ground pepper Cooking time varies widely, depending on the shape of the roast and internal temperature. You'll need a meat thermometer. Preheat the oven to 325 degrees. Place the meat, fat side up, in a shallow open pan and allow it to come to room temperature. Roast for approximately 20 minutes to the pound. Insert a meat thermometer toward the end of the estimated cooking time: the meat is rare at 130 degrees, medium at 140 degrees, and well done at 160 degrees. Remove from the oven when the thermometer registers 5 degrees lower than the desired temperature, and let the roast sit on a carving board while the Yorkshire pudding bakes, if you are making it, and while you make a simple gravy: the roast will continue to cook and become easier to carve. Drain off most of the fat and place the roasting pan over a burner. Add the broth or simply 1/4 cup of water, and stir and scrape with a large kitchen spoon, loosening the brown glaze on the bottom of the pan. Add more liquid if you wish and salt and pepper to taste, and cook over low heat until well blended, about 2 minutes. Spoon over slices of carved beef. To carve a rib roast: 1. The old-fashioned way has always been to stand the roast on its ribs and carve downward in slices as thin as you wish. 2. The more porfessional method, particularly for a many-ribbed roast and thicker slices, is to lay the roast on its side. First cut along the rib to loosen the meat from the bone, then make horizontal slices. Rolled Rib Roast Place meat in a V-shaped rack and increase cooking time to approximately 30 minutes to the pound. Allow 1/3 pound per serving. Carve as would Pot Roast. YORKSHIRE PUDDING Serves six 1/4 cup roast beef pan drippings 2 eggs 1 cup milk 1 cup flour 3/4 teaspoon saltFirst cousin to the popover, this crisp, golden-brown puff is a glorious accompaniment to Roast Beef. Remove the roast from the oven 25 minutes before it is to be served. it's essential that it be cooked in the roast beef fat and drippings, which flavor it so beautifully. The Yorkshire pudding will cook while the roast "rests" and can be brought to the table after you have carved the meat. Turn the oven up to 450 degrees and pour the pan drippings into a 9 X 9-inch pan or an 11 X 7-inch pan. Put the pan in the oven to keep sizzling while you prepare the batter. Combine the eggs, milk, flour, and salt and beat until well blended. Pour batter into the prepared pan and bake 25-30 minutes. Serve piping hot from the baking pan, a generous square with each helping of roast beef.From the Hardcover edition.

From Our Editors

For the first time in paperback, this newly-revised edition of the classic cook's companion includes 325 new recipes, including popular ethnic dishes that have become part of American cooking: salsa, risottos, sushi, stir-frys, quiches and pastas. Also features microwave, outdoor and vegetarian cooking