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Fannie Farmer 1896 Cook Book
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Fannie Farmer 1896 Cook Book

3.96 of 5 stars 3.96  ·  rating details  ·  68 ratings  ·  10 reviews
A classic bestseller for over a century, the Fannie Farmer 1896 Cook Book contains an incredible offering of 1,380 recipes, from boiling an egg to preparing a calf’s head. Farmer’s instructions also go beyond recipes to include how to set the table for proper tea, full menu ideas for holiday dinners, housekeeping tips, and so much more. This book is known for pioneering th ...more
Hardcover, 624 pages
Published February 15th 2012 by Skyhorse Publishing (first published 1896)
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Feb 04, 2012 Jada rated it 5 of 5 stars
Shelves: food
So much better than The Joy of Cooking. I have a 1965 edition -- fully stained, coverless, held together with duct tape, and passed down to me from my mother who also learned to cook from this book (and eventually went on to become a chef). I love the recipe structure and overall layout of the book. And all bases are covered: is your chicken not fully plucked? Here's how to finish that task.
Great book to have in your library. I don't know that I will ever see a first edition of the 1896 Fannie Farmer cookbook, but this book is the exact replication of that edition. I read cookbooks like novels and these kinds of old cookbooks is no exception. I can't wait to dig in (no pun intended!) Another great find at Half-Price Books in Dublin, CA.
This is a facsimile of the original 1896 printing of the Boston Cooking-School Cookbook by Fannie Merritt Farmer. It also, amusingly enough, is a facsimile of the original owner's amendments and comments, so that one occasionally finds amounts annotated in a neat, round hand, or Molasses Cookies labelled "good" and Soft Molasses Cookies labelled "not good." The facsimile advertisements at the back of the book are a hoot.

The recipes are good, but take some getting used to. "Soda," for example, me
Fannie Farmer 1896 Cook Book would be a lot more interesting and exciting if it were not "Kindle" sized. The book is much smaller than a cookbook of it's heft ought tot be. The binding makes it hard to keep open and the small size makes it hard to even browse.

It is surprising how "international" the recipes are. I would love this book if it was in a format that was reader friendly.
I've had this classic cookbook in my kitchen for years, but honestly haven't used it that much. It's well-organized, but the format doesn't allow the pages to lie flat--have to prop it open. It's a good source though when you can't find what you're looking for elsewhere.
This has been our family's basic cookbook for years and the older version was given to me by my mother when I got married. I am not as familiar with the newer version but it is a good standard cookbook with very good baking recipes.
My great grandma gave this to me, it's a wealth of information!
There is a lot of lard in the recipes, but they are easily updated to today's methods and ingredients. And there is ton's of very "modern" nutrition info!
Nov 14, 2007 Ken rated it 5 of 5 stars  ·  review of another edition
Recommends it for: anyone
Shelves: cooking
Get the latest revised paperback, not the original. This is my favorite all round cook book!
I like seeing what people used to make and how things have changed in the kitchen.
some very interesting recipes.
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