The Fannie Farmer Cookbook

The Fannie Farmer Cookbook

4.5 26
by Marion Cunningham, Lauren Jarrett

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Celebrating the 100th anniversary of a great American classic, the 13th edition with a new introduction by the author.  See more details below


Celebrating the 100th anniversary of a great American classic, the 13th edition with a new introduction by the author.

Editorial Reviews

Publishers Weekly - Publisher's 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.

Product Details

Random House Publishing Group
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6.86(w) x 10.88(h) x 1.96(d)

Read an Excerpt

(Allow 1/2 - 1 pound per serving)

1 standing rib roast, at least 4 pounds
1/4 cup beef broth or water
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.

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.

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The Fannie Farmer Cookbook 4.5 out of 5 based on 0 ratings. 26 reviews.
Guest More than 1 year ago
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.
Anonymous More than 1 year ago
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.
Anonymous More than 1 year ago
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.
gwr More than 1 year ago
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.
Anonymous More than 1 year ago
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.
JavaTH More than 1 year ago
One of the most comprehensive cookbooks I own - so glad I bought it.
Anonymous More than 1 year ago
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!
Guest More than 1 year ago
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!!
legbone More than 1 year ago
This should be in every brides' trousseau!
Anonymous More than 1 year ago
Anonymous More than 1 year ago
This makes a great gift, I have an older version & gave this to my sister for Christmas. It is a to go to recipe book for about everything on cooking.
Anonymous More than 1 year ago
I have one of the originals and this 100th anniversary is great and easier to read. Thank you
Anonymous More than 1 year ago
When I didn't know how to cook, this book took me by the hand and made me bold and unafraid. Every recipe has been a great success. When you cook everything from scratch you stop buying prepared foods, and your savings at the grocery store are impressive. This is required reading for anyone going out on their own, as cooking and kitchen management are important to health and finances. This is my third or fourth volume -- I've killed them all! I resolve to be kinder to this one by using sticky flags to mark the page edges instead of bookmarks that break its binding.
TJBinGA More than 1 year ago
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.
7kidsCS More than 1 year ago
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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dragonAZ More than 1 year ago
got this to replace my tattered paper back version. It is a good basic cookbook for most people.
lizzieb50 More than 1 year ago
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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