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)
Friend Reviews
To see what your friends thought of this book,
please sign up.
Community Reviews
(showing
1-30
of
3,000)
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
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.
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 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
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
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.
There are no discussion topics on this book yet.
Be the first to start one »
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...
Share This Book
No trivia or quizzes yet. Add some now »

Loading...













































Jan 31, 2013 11:06am