The Fannie Farmer Cookbook

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Overview

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

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

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1983 Mass-market paperback Good. Mass market (rack) paperback. Glued binding.

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1983 Mass-market paperback Good. The book has been read but remains in clean condition. All pages are intact and the cover is intact. Some minor wear to the spine. Mass market ... (rack) paperback. Glued binding. *****PLEASE NOTE: This item is shipping from an authorized seller in Europe. In the event that a return is necessary, you will be able to return your item within the US. To learn more about our European sellers and policies see the BookQuest FAQ section***** Read more Show Less

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Overview

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

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

Read More Show Less

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.
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.
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Product Details

  • ISBN-13: 9780553259155
  • Publisher: Random House Publishing Group
  • Publication date: 8/1/1983
  • Format: Mass Market Paperback
  • Pages: 1024

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.

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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
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Customer Reviews

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