An American institution, with wonderful recipes from butterscotch brownies to Spanish rice.
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.
| 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 |
Anonymous
Posted February 11, 2003
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.
5 out of 5 people found this review helpful.
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Posted December 11, 2009
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.
3 out of 3 people found this review helpful.
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Posted July 6, 2009
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
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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Posted May 2, 2009
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
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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Posted November 28, 2008
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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Posted May 15, 2004
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 April 26, 2013
I have one of the originals and this 100th anniversary is great and easier to read. Thank you
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Posted January 4, 2013
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.
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Posted November 28, 2010
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
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
got this to replace my tattered paper back version. It is a good basic cookbook for most people.
Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.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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Posted December 16, 2008
My mother has asked for another copy for Christmas..she wore out the one I bought her 5-6 yrs ago.
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Posted February 18, 2010
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Posted January 15, 2010
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Posted October 23, 2009
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Overview
An American institution, with wonderful recipes from butterscotch brownies to Spanish rice.