The Fannie Farmer Cookbook

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  • Condition : Used
  • Dispatch : 2 Days
  • Brand : Bantam Books
  • ID# : 222159523
  • Barcode : 9780553568813
  • Start : Mon 10 Jun 2024 10:40:51 (EDT)
  • Close : Run Until Sold
  • Remain :
    Run Until Sold
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Seller's Description

The Fannie Farmer Cookbook by Marion Cunningham. Published by Bantam Books, New York, NY, 1990. 13th Edition. Paperback. No DJ. Size 12mo (up to 7-1/2'' tall). Condition: VG. 1230 Pgs. ISBN 0553568817. First Time in Paperback. A New Edition of the All-American Cookbook Classic. New Completely Revised and Updated for the Nineties. A Tradition of Good Cooking for a New Generation of Cooks. Contains the complete text of the hardcover edition. Illustrated by Lauren Jarrett. Description text copyright 2001 www.BooksForComfort.net. Item ID 3899.

Listing Information

Listing TypeFree Listing
Listing ID#222159523
Start TimeMon 10 Jun 2024 10:40:51 (EDT)
Close TimeRun Until Sold
Starting BidFixed Price (no bidding)
Item ConditionUsed
Bids0
Views15
Dispatch Time2 Days
Quantity1
LocationUnited States
Auto ExtendNo
Pre-Filled Information
9780553568813 - The Fannie Farmer Cookbook
Stock Photo		 Title
The Fannie Farmer Cookbook
ISBN
9780553568813		 Product Category
Books		 Format
Paperback
Author
Marion Cunningham		 Publisher
Bantam Books		 RRP
Release Year
1994		 Edition
 Genre
Cooking & Food & Wine > Culinary Arts & Techniques
Synopsis
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, 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 todays 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, youll 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 ones 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.From the Hardcover edition.

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