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12th out of 696 books
—
663 voters
The Fannie Farmer Cookbook: Anniversary
Here is the great basic American cookbook—with more than 1,990 recipes, plain and fancy—that belongs in every household.
Originally published in 1896 as The Boston Cooking-School Cook Book by Fannie Merritt Farmer, it became the coobook that taught generations of Americans how to cook. Completely updating it for the first time since 1979, Marion Cunningham made Fannie Farme...more
Originally published in 1896 as The Boston Cooking-School Cook Book by Fannie Merritt Farmer, it became the coobook that taught generations of Americans how to cook. Completely updating it for the first time since 1979, Marion Cunningham made Fannie Farme...more
Hardcover, 896 pages
Published
September 9th 1996
by Knopf
(first published 1979)
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My paternal grandparents gave me an inscribed copy of this when I was a teen, and it was one of the building blocks of my cooking knowledge. Actually, my grandfather's wife (a step-grandmother I disliked) was more of a Julia Child fan and did most of their cooking. But my grandfather bought this book, and said his mother had the original Boston version. Too bad that didn't get handed down. My copy was lost - stolen, really. A neighbor asked to borrow it to look for fudge recipes, and then claime...more
I love this cookbook! It is my very favorite! All the recipes are simple and if you like good old fashioned homemade food that is easy to make and doesn't cost a lot, this is for you. This book will teach you how to cook. The ingredients are basic and there are many recipes for simple inexpensive dishes. A must for people on a budget who want to learn to cook from scratch.
The date is set for today but I have had this book for 5 years and I still use it all the time.
The date is set for today but I have had this book for 5 years and I still use it all the time.
Apr 23, 2009
Marguerite
rated it
4 of 5 stars
·
review of another edition
Shelves:
now-we-re-cooking
This is one of my go-to books, a dynamic that's evident from the food smudges on a great number of pages and the fact that the book opens to some recipes that are family favorites: Snickerdoodles, Loni Kuhn's Devil's Food Cake, Chewy Fudge Brownies -- the last one my default brownie recipe for its chocolate density. I made it less than a week ago. The Seven-Minute Frosting is also a standard. I especially like the variations on a theme that recipe offers. Marion Cunningham's versatile approach h...more
This is really a hands-down best "go to" guide for cooking really anything you can think of. It gives the basics as well as more complex recipes. I find myself reaching for this again and again.
It would make a wonderful gift for a newly married couple or any person starting out in the kitchen.
It would make a wonderful gift for a newly married couple or any person starting out in the kitchen.
This is a great all purpose cookbook with wonderful recipes. Although I have many, many cookbooks, Fanny Farmer, the Joy of Cooking and The Best Skillet Recipes, a gift from a dear friend, are the three that I use 95% of the time and contain the vast majority of my family's favorite recipes.
I have always been a fan of the Fannie Farmer cookbook. This is my go-to basic cookbook for whenever I need to read up on how to do something or at what temperature something should cook at.
I find this easy to follow and enjoy the approach taken in describing dishes.
I find this easy to follow and enjoy the approach taken in describing dishes.
My mother has a well used copy of the original. I have compared the two and I find the original to be more useful and interesting. Some of the measurements and ingredients in the original are a challenge, making this updated edition worth a look. It is worth having both.
Aug 30, 2007
Jennie
rated it
5 of 5 stars
Recommends it for:
people who love butter
Shelves:
cookbooks,
my-library
This is my #1 standby cookbook. I refer to it for almost everything, for various ways to prepare literally any vegetable I can think of, to baking cakes, cobblers and many old-fashioned delights that I have never heard of. It is comprehensive enough that I cross-reference all recipes against it. My great-grandmother used this book, and she was an amazing cook, so I trust it for pretty much all basic recipes. I must note, if you are vegetarian-leaning, it is worth it to pick up the latest edition...more
I bought this when the 1984 printing was published and its the baking bible in my house. I've made the Lemon Meringue Pie recipe so many time that the page had lemon curd all over it. And the Chewy Chocolate Cookies are to die for!
This is the ultimate cookbook. Everyone should have this as a staple in their kitchen. If you are ever in question on how to go about cooking something, you have a pretty good chance of finding the answer in the Fannie Farmer Cookbook.
I have a different edition - the eleventh. My mother insisted that I take a copy of this since it is the same one she has and she has given a copy to my brother and sister. I very rarely use cookbooks, but I figured it couldn't hurt to take it.
I have used it exactly once so far. To look up how long to bake a sweet potato for Natalie. I still needed to call my mother though to ask if wrapping it in foil would change the cook time.
I will say that I was impressed that it had directions for cookin...more
I have used it exactly once so far. To look up how long to bake a sweet potato for Natalie. I still needed to call my mother though to ask if wrapping it in foil would change the cook time.
I will say that I was impressed that it had directions for cookin...more
Haven't been reading much, but have been baking some treats from this great book my mother in law gave me years ago! I recommend the any fruit crisp! We had one last night with strawberries and apples. Yum
I recently began using this cookbook again because I needed a recipe for Shephards Pie. The recipes are all classic and well explained. I have never had a problem and there is a reason this is a classic.
My fiance's paternal grandmother gave me this little treasure! I have some of my family's recipes that I love, but this book is now my go to for everything that isn't in my own collection.
I don't use this book often, but it's a great resource for how to cook basic recipes like cornbread or apple sauce. I've been making, and loving, War Cake since high school.
Really and truly a kitchen staple. Better than others of its kind. Chances are, the recipe you're looking for will be in here. The binding is crap, though. Totally falling apart.
This is the best basic cookbook in America, hands down. It is filled with all the classic dishes you could ever imagine, as well as some great old forgotten recipes.
A good cookbook for "American" classics, such as recipes for cornbread etc. Useful for info on soaking beans, measurements of various foods, and the like.
It was very instructive reading this cookbook straight through, albeit slowly. At first I was inhibited from trying recipes by the fact that it was a Braille book on loan from a library, but by the time I made it to bread and cookies right around the holidays I couldn't resist. Right now, the most valuable tip I learned was doubling cookie sheets to allow even heating and prevent the bottoms from cooking too fast. Recipes I've tried and loved are turkey burgers, orange-cranberry bread, crusty Fr...more
While I learned a lot from Julia Child and company, Fannie Farmer was my right hand kitchen Bible and I’ve passed that along to both my girls who also have “cookbook-itis” to some extent. The younger daughter at age seven lounged at table or in armchair with this book trolling for dishes for her birthday dinner and put together a menu which has been her standard pick forever since – chicken divan as entrée, angel food cake with peach melba served alongside as the finishing touch. Skip the frosti...more
This book lays the groundwork for good cooking. From which cut of meat to which pot or knife to use for the job and why.
Nov 09, 2010
Virginia Travis
rated it
4 of 5 stars
·
review of another edition
Shelves:
non-fiction,
reference
An extremely thorough kitchen guide and recipe book for conventional cooks.
She tested each recipe on home equipment (in her own kitchen). This attention to detail is, sadly, not the norm for cookbooks. I thought the book was straighforward, but a former housemate was confused by some of the terminology. For instance, he didn't know a clove of garlic was not the entire head of garlic. For people with no prior knowledge, perhaps Learning to Cook with Marion Cunningham would be a better starting point.
tested and true this remains my "desert island" cookbook.
Without this book, I could not boil an egg or fry chicken.
Usually the first book I reach for on the kitchen.
Great reference to have around the house.
The only cookbook you really need.
This is a good, comprehensive cookbook that has recipes for everything in it. There are no pictures but the directions are detailed and specific enough that it doesn't matter. I never thought I'd say that about a cookbook but there it is.
I also have a copy of the one from 1895
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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
More about Marion Cunningham...
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Jan 31, 2013 11:06am