The Fannie Farmer Cookbook

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Overview

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 ...

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More About This Book

Overview

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.

An American institution, with wonderful recipes from butterscotch brownies to Spanish rice.

Editorial Reviews

Publishers Weekly
In its 13th edition, a classic American cookbook is here revised for the contemporary home cook. Restaurant consultant and San Francisco Chronicle columnist Cunningham has added chapters on microwave and outdoor cooking, cut down on excessive fats and revived lost comfort foods (lemon curd, semolina pudding). Warnings about salmonella and other health concerns are highlighted; abundant new and vegetarian recipes are conveniently marked. Cunningham's 325 additions to the Farmer roster use ingredients from ethnic cuisines, including Mexican and Indian spices and Chinese sesame oil and rice vinegar. Contradicting manufacturers' claims for the microwave oven, she carefully explains its best uses (steaming or braising foods) and offers recipes specifically designed to take advantage of its virtues (quick polenta, bananas in caramel sauce). True to its American roots, this remains an excellent meat-and-potatoes cookbook, but exhibits welcome range--from frankfurters to roast goose, smoked salmon tartare to trail mix--relishing food as a social enterprise. Illustrations not seen by PW. Author tour; BOMC alternate, Home Style Book Club main selection, Better Homes and Gardens Book Club alternate. (Sept.)
Library Journal
This `` Fannie Farmer for the Nineties'' is not so very different from the Fannie Farmer for the Eighties. Cunningham's major revision and 12th edition of this 94-year-old title was published in 1979; for this edition, she has dropped some ``stodgy'' recipes and added 300 new ones--Lobster Newburg, Capellini with Salsa Cruda, Baked Apples. There are new, fairly brief chapters on microwaving, outdoor cooking, and vegetarian dishes (new dishes and other vegetarian dishes are highlighted throughout the book). This by no means replaces the 12th edition, but Fannie Farmer remains a classic, making Cunningham's latest revision essential for most collections. Previewed in Prepub Alert, LJ 5/1/90.
More Reviews (1) Fewer Reviews
From Barnes & Noble
From the author who made Fannie Farmer a household name for a new generation of cooks comes this newly revised edition for the 1990s. Filled with tips on cooking equipment and techniques, the book includes chapters on delicious vegetarian fare, as well as an expanded nutritional chart for the health- and diet-conscious. New recipes reflect a diversity of ethnic influences, from Mediterranean to Mexican and Asian; and, of course, there are still "old favorites" like New England Clam Chowder, Chicken Jambalaya, and Old-Fashioned Beef Stew. 2-color illus.

Product Details

  • ISBN-13: 9780679450818
  • Publisher: Knopf Doubleday Publishing Group
  • Publication date: 9/28/1996
  • Edition description: Anniversary Edition
  • Edition number: 13
  • Pages: 896
  • Sales rank: 30,786
  • Product dimensions: 9.44 (w) x 10.92 (h) x 2.05 (d)

Read an Excerpt

STANDING RIB ROAST
 (Allow 1/2 - 1 pound per serving)

1 standing rib roast, at least 4 pounds
1/4 cup beef broth or water Salt Freshly 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 salt

First 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.

Table of Contents

Reflections on 100 Years of Fannie Farmer vii
Preface to the Thirteenth Edition ix
Acknowledgments xi
About the Kitchen 3
Appetizers & First Courses 48
Soups 74
Fish & Shellfish 104
Meat 151
Poultry & Game Birds 220
Outdoor Cooking 257
Sauces, Marinades & Stuffings 273
Sandwiches, Pizza & Tacos 292
Cereals, Rice, Beans & Pasta 305
Eggs & Cheese 338
Some Vegetarian Dishes 358
Vegetables 375
Microwave Cooking 447
Salads 469
Yeast Breads 507
Quick Breads 535
Cakes 558
Frostings & Fillings 594
Cookies, Cake Squares & Bars 608
Pies & Pastries 634
Desserts & Dessert Sauces 667
Fruits & Fruit Desserts 709
Candies & Confections 744
Preserves, Pickles, Relishes & Canned Fruits & Vegetables 762
Frozen Foods 796
Appendixes
Beverages 808
Menus & Table Settings 817
The Make-up of Our Foods 824
Index 837

Customer Reviews

Average Rating 4.5
( 21 )

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See All Sort by: Showing 1 – 20 of 21 Customer Reviews

  • Anonymous

    Posted February 11, 2003

    Eternal Usefulness

    For day-to-day practical use, The Fannie Farmer Cookbook is my standard for reliability. I have worn out three FF Cookbooks in my 30+ years of marriage. My daughters use theirs and I recommend it for everything from spaghetti sauce, beef stew and roast beef to lemon squares, fruit preserves, and Lazy Daisy Cake.

    3 out of 3 people found this review helpful.

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.

  • Anonymous

    Posted December 11, 2009

    Excellent Cookbook

    Although this book has receipes it's a cookbook. It teaches you how to cook. It's the one book I have used consistently. It has a lot of long lost knowledge on cooking. It's very informative. Anyone can follow a receipe but this book teaches you how to cook from scratch because it educates you on cooking.

    2 out of 2 people found this review helpful.

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  • Anonymous

    Posted July 6, 2009

    A must have in every kitchen!

    The is our cookbook bible! It has the answer to every cooking question we have and some of the best recipes. Some times we wonder why we have any other cookbooks in our house. This is the book we go to every time and has never steered us wrong.

    2 out of 2 people found this review helpful.

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  • Posted June 20, 2009

    Excellent cookbook! Worth every penny!

    This is a great cookbook. The recipes turn out great every time and are easy to follow. There are a wide assortment of recipes and chances are this cookbook will have the recipe you need making other cookbooks unnecessary. In addition, it has a number of helpful hints on picking out the best produce and basic food preparation.

    2 out of 2 people found this review helpful.

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  • Anonymous

    Posted May 2, 2009

    The perfect book to begin the cooking adventure

    This is the first cook book I was given. In fact my first cookbook.
    This is the basic primer for cooking. Easy to use, easy to find recipes and easy to follow. It isn't gourmet in its content, but if you want to learn how to cook, without shelling out thousands to a school, this is the best place to start.

    2 out of 2 people found this review helpful.

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  • Posted November 11, 2009

    A true cover all cookbook

    One of the most comprehensive cookbooks I own - so glad I bought it.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted November 28, 2008

    The only cookbook I use!!

    I have used this cookbook exclusively for years!!! It contains the everything!!! It provides the easiest to the most challenging of recipies. Best of all, it truly is the most comprehensive, it includes information to host dinners, parties and intimate entertaining. It provides listings of staples for the kitchen, and explaines kitchen equipment. Both front and back covers have tips, measurements, and cooking temperatures for quick & easy referral. This is a great gift for new and well-seasoned cooks alike!

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted May 15, 2004

    For those who don't know how to boil water

    This book is terrific at giving a novice chef basic instruction on cooking 101; Including how to boil an egg, bake a ham to cutting an artichoke properly. It is organized so well and so simple to use, making a meal like mom's is easy!!

    1 out of 1 people found this review helpful.

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  • Posted November 28, 2010

    Generations of great cooking

    I remember this cookbook being around our kitchen since I was a little girl. It was the first cookbook I purchased as an adult and have never been happier with it. There is a recipe for EVERYTHING in this book and they are fairly simple for the most part. I have used mine so often that I have gone through several copies because of torn and worn out pages. It is an essential part of every kitchen and I highly recommend this book to anyone who loves to cook or bake.

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  • Posted September 12, 2010

    love it

    great home cooking at its best. every recipe I have tried works great. My mother used this book also, and she is a great cook.

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  • Posted April 20, 2009

    Cookbook

    got this to replace my tattered paper back version. It is a good basic cookbook for most people.

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  • Posted April 6, 2009

    more from this reviewer

    I Also Recommend:

    9780754816232

    back in print

    I am sooo glad that this is back in print now. Fannie Farmer is my all time gift for weddings or young people setting up house. There is absolutely everything in here. and everything from scratch. We made "sponge cake" from this book. Dynomite!! and very good for preparing cuts of meat and looking up ingredientss for regular stuff like bottle salad dressings that used to be made at home all the time.

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  • Anonymous

    Posted December 16, 2008

    Best Cookbook Ever

    My mother has asked for another copy for Christmas..she wore out the one I bought her 5-6 yrs ago.

    0 out of 1 people found this review helpful.

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    Posted January 16, 2010

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    Posted February 16, 2009

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    Posted May 21, 2010

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    Posted February 18, 2010

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    Posted April 19, 2010

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    Posted January 15, 2010

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