The Original Fannie Farmer 1896 Cookbook: The Boston Cooking School

The Original Fannie Farmer 1896 Cookbook: The Boston Cooking School

by Fannie Merritt Farmer

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Overview

The Original Fannie Farmer 1896 Cookbook: The Boston Cooking School by Fannie Merritt Farmer

Take a step back in time with The Original Fannie Farmer Cookbook, the official how-to-cook-everything book from the esteemed Boston Cooking School. First published in 1896, this cookbook is notable for being the first of its kind to take a rigorous, almost scientific approach to recipe writing, presenting the reader with careful step-by-step instructions that are taken for granted in modern cookbooks.

Worth owning for its historical value alone, The Original Fannie Farmer Cookbook presents a unique window into the culinary world of the late 19th Century; you’ll see how some tastes and cooking techniques have changed drastically over the last 150 years…and how some have hardly changed at all! In fact, many of the hundreds of recipes in this book are as delicious and useful as ever. Although you may not need to know how to prepare coals for heating for your stove, the classic recipes for nearly every occasion imaginable are a delightful source of inspiration and education. With dozens of chapters organized by ingredient and dish type, this book leaves no culinary stone unturned. Some favorites cover:


  • Biscuits, breakfast cakes, and shortcakes
  • Meats, including beef, veal, poultry, game, mutton, and lamb
  • Sauces for fish and meat
  • Fancy cakes and confections
  • Canning and drying fruits and vegetables
  • Puddings
  • Vegetables
  • Ices, ice creams, and other frozen desserts


You’ll also find fascinating general information on the preparation and treatment of a huge range of ingredients, as well as charts and tables detailing their nutritional values. One of the most important books in the history of American cuisine, The Original Fannie Farmer Cookbook is a must-have for chefs, homemakers, and anyone interested in the history of food in America.

Product Details

ISBN-13: 9781635617474
Publisher: Echo Point Books & Media
Publication date: 07/26/2018
Pages: 624
Product dimensions: 5.00(w) x 8.00(h) x 1.38(d)

Table of Contents

Chapter I: Food

Chapter II: Cookery

Chapter III Beverages

Chapter IV: Bread and Bread Making

Chapter V: Biscuits, Breakfast Cakes, and Shortcakes

Chapter VI: Cereals

Chapter VII: Eggs

Chapter VIII: Soups; Soups with Stock

Chapter IX: Soups without Stock

Chapter X: Soup Garnishes and Force-Meats

Chapter XI: Fish

Chapter XII: Beef

Chapter XIII: Lamb and Mutton

Chapter XIV: Veal

Chapter XV: Sweetbreads

Chapter XVI: Pork

Chapter XVII: Poultry and Game

Chapter XVIII: Fish and Meat Sauces

Chapter XIX: Vegetables

Chapter XX: Potatoes

Chapter XXI: Salad Dressings and Salads

Chapter XXII: Entrees, Batters and Fritters

Chapter XXIII: Hot Puddings

Chapter XXIV: Pudding Sauces

Chapter XXV: Cold Desserts

Chapter XXVI: Ices, Ice Creams, and other Frozen Desserts

Chapter XXVII: Pastry

Chapter XXVIII: Pies

Chapter XXIX: Pastry Desserts

Chapter XXX: Gingerbread, Cookies, and Wafers

Chapter XXXI: Cake

Chapter XXXII: Cake Fillings and Frostings

Chapter XXXIII: Fancy Cakes and Confections

Chapter XXXIV: Sandwiches and Canapes

Chapter XXXV: Recipes for the Chafing Dish

Chapter XXXVI: Cooking, Preserving, and Canning Fruit

Chapter XXXVII: Recipes Especially Prepared for the Sick

Chapter XXXVIII: Helpful Hints to the Young Housekeeper

Chapter XXXIX: Menus

Glossary

Course of Instruction as Given at the Boston Cooking School

Practice Lessons

Index

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