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The Fannie Farmer Cookbook: A Tradition of Good Cooking for a New Generation of Cooks, by Marion Cunningham
Ebook Free The Fannie Farmer Cookbook: A Tradition of Good Cooking for a New Generation of Cooks, by Marion Cunningham
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From the Inside Flap
Celebrating the 100th anniversary of a great American classic, the 13th edition with a new introduction by the author. "From the Hardcover edition.
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About the Author
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. She traveled frequently throughout the country giving cooking demonstrations, contributed numerous articles to Bon Appétit, Food & Wine, Saveur, and Gourmet magazines, and wrote a column for the San Francisco Chronicle. In May 2003 she received the Lifetime Achievement Award of the James Beard Foundation.From the Hardcover edition.
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Product details
Mass Market Paperback: 1231 pages
Publisher: Bantam Books; 13th edition (July 1, 1994)
Language: English
ISBN-10: 0553568817
ISBN-13: 978-0553568813
Product Dimensions:
4.2 x 2 x 6.9 inches
Shipping Weight: 1.2 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
748 customer reviews
Amazon Best Sellers Rank:
#68,484 in Books (See Top 100 in Books)
Every cook develops her/his standard. For my mother was a mid-50's version of The Joy of Cooking. For me, it is the Fannie Farmer Anniversary Edition. It is really about which voice talks to you and I think the format of the recipes. I find the book has the right mix of basic instruction (I never wonder, now how do I do that?) and culinary advice (what to put with what and why) and the recipes are rock solid.The Joy of Cooking was always 'forbidding' to me, like the Oxford English Dictionary. I know that dictionary is 'correct', but there is something about the style and substance of the American Heritage Dictionary I find more comfortable. The Fannie Farmer Cookbook feels more 'approachable'. The way in which directions feels more relaxed, as if Marion Cunningham were at my left shoulder instructing me what to do.Mysteries like gravies and what to do with boring squashes feel like they are solved in this book. If I want fancy, I pull out Julia Child or any of the niche gourmet books, but the basics are all here. And that is what I use 75% of the time.I tried Joy of Cooking, Good Housekeeping, Betty Crocker and all sorts of other standards as my base, but I kept reaching for Marion Cunningham's Anniversary Edition because it felt more comfortable, and the recipe work. The others went in a box to Goodwill, except The Joy of Cooking, which like the OED sits there because it is a references standard, but which I might refer to maybe once a year.That isn't a whole lot of detail on why I like it, but it being a standard, it just works on all levels with me. If I want to do/cook something I never have before, this is where I look first.
I bought this book in 1983 and LOVE it still. There are old skool basics (aspic, mousse) and newer recipes that aren't quite up to speed in 2015 (guacamole) but overall, this has been one of the books I use after viewing twenty recipes online. It's the Decider for me on technique and ingredients. I gave a newer edition to my nieces but this version is layed out very simply, the design never taking away from the recipes and how-to information. I've re-ordered this edition as my book is getting on.
I first bought this hardcover edition when it first came out years ago. I later gave paperbacks as gifts. The original has literally fallen apart, and a friend rebound it for me as a birthday gift, but it, too, fell apart. So glad I was able to find another hardback copy for a great price!I consider this to be my cooking "bible," the backbone of a collection that eventually grew to many hundreds of volumes. Some of the recipes are now a bit dated, but they are easy to read and follow, and the results are superb. A great buy!
The Fannie Farmer Cookbook is a good, solid, basic all-round reference for cooks of all levels of expertise. I first bought one of these 25 years ago after spending over an hour in a bricks and mortar bookstore comparing it to the Betty Crocker Cookbook; BOTH were excellent references but I decided on the Fannie Farmer Cookbook. Since then, mine has gotten lost in a move, so I ordered this gently used one because I specifically wanted a "like" replacement from that era.This cookbook is EXTREMELY informative - covering how to prepare most kinds of meats, vegetables, fruits as well as baking of breads and desserts. The section on canning takes the mystery out of this age-old process and gives the novice reader some direction on how to get started. This is NOT a specialty cookbook - it is a very GENERAL one designed for the general, everyday needs of the average home cook. For me, this book covers things in just enough detail to answer most of my questions, without becoming a "wade" exceeding my rather limited attention span.I HIGHLY recommend this cookbook to both novices as well as experienced cooks. It is a valuable self-teaching aid to the novice and a great reference book for the experienced cook.Hope this review helps someone.
I had a small paperback edition of Fannie Farmer from the 70's that often turned out to be the one cookbook where I could find what I was looking for - a recipe or method for whatever I was trying to do. However, the paperback was small and thick and wouldn't stay open by itself, so had to be seized with two hands in order to be read, plus even then the print was small, so it just was not an inviting cookbook to read. To make a recipe from it, I had to first copy the recipe on my copier.I'd thought for years about getting a larger, hardcover copy, and am glad I finally did now. The hardcover format is so much more practical and fun to peruse, and FF really is just the best cookbook. I got the 11th edition, I think from 1965, which I wanted because later editions put more emphasis on low fat cooking, which I'm not into.The day the book arrived, I spent a happy hour looking through it, thrilled to see recipes for childhood foods I'd forgotten about, like Welsh Rabbit (a seasoned cheese sauce, served over toast). I've seen it in other cookbooks as Welsh Rarebit, which may be more correct; but we called it Rabbit, and Rabbit it is here.It's a very useable cookbook, with instructions for just about every basic cooking skill, f.i., how to make white sauce. Few of the recipes call for exotic ingredients; many can be made from the resources of a fairly well-stocked fridge and pantry. A lot of the recipes give easy variations. There are chapters on how to cook various kinds of meat, and separate chapters with recipes for using the cooked meats as a leftover. There are directions for how to brew coffee for 50, WITHOUT a coffee pot. Interesting recipes for things like Spoon Bread, Batter Bread, and a whole chapter on making sandwiches and toast. The recipes cut to the chase and are short and easy to read, and there are many drawings to illustrate various cooking techniques.So, a great basic cookbook, and especially fun if you like mid-century dishes like Chicken Croquettes, and Apple Snow.
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