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The Supper Book

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really liked it 4.0  ·  Rating Details ·  60 Ratings  ·  3 Reviews
For most people, making supper is just another chore to add to a long list of things to do each day. With The Supper Book, Marion Cunningham, who brought the classic Fannie Farmer Cookbook to a new generation of cooks, reinstates supper as the cozy and restorative meal for the close of the day. A collection of 180 recipes, such as Chicken with Fresh Herbs and Potatoes and ...more
Paperback, 10th Anniversary Edition, 272 pages
Published February 1st 2002 by Whitecap Books (first published 1992)
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Stacy
Apr 24, 2011 Stacy rated it really liked it  ·  review of another edition
Shelves: cookbooks
This book, from the author of The Fannie Farmer Cookbook, is a little like having some basic cooking classes with your grandma, or great-grandma (depending on your age). It hearkens back to a simpler time, and many of the recipes here would be suitable for beginner cooks.

I love Ms. Cunningham's philosophy of supper:

"I love supper... Sitting down to one dish, with bread, butter, and a desert, can put the world back into a pleasant perspective...

Supper is more a state of mind than a meal bound by
...more
Emilie
Jan 15, 2013 Emilie rated it liked it  ·  review of another edition
Some of the recipes lack common sense... Or cooking sense. For instance on page 31 there is a recipe for "Sharon's lentil salsa soup" and lists garlic, carrots and onions in that order to be sautéed. The garlic should go in last, not first unless you want to burn them!
Anyway, I've tried a few of the recipes and all have been pretty good but lacking some sense.
Claire
Feb 04, 2008 Claire rated it liked it  ·  review of another edition
A philosophy of cooking that I liked. Not so keen on all her recipes, though...
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Marion Cunningham was born in Southern California in 1922, and now lives in Walnut Creek. She was responsible for the revision of The Fannie Farmer Cookbook and is the author of The Breakfast Book, and Cooking with Children. She travels frequently throughout the country giving cooking demonstrations (some with James Beard), has contributed articles to "Bon Appetit," "Food & Wine," and "Gour ...more
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