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Fannie Farmer 1896 Cook Book Hardcover – Facsimile, February 15, 2012


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Product Details

  • Hardcover: 624 pages
  • Publisher: Skyhorse Publishing; 1 edition (February 15, 2012)
  • Language: English
  • ISBN-10: 1616085436
  • ISBN-13: 978-1616085438
  • Product Dimensions: 4.8 x 5 x 7.5 inches
  • Shipping Weight: 1.4 pounds
  • Average Customer Review: 3.9 out of 5 stars  See all reviews (19 customer reviews)
  • Amazon Best Sellers Rank: #728,757 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Fannie Farmer (1857–1915) came to cooking due to a stroke at the age of sixteen that forced her to remain homebound for over a decade. She took up cooking so thoroughly that she turned her mother’s home into a boardinghouse known for its uncommonly delicious meals. Once she was able to walk again, Farmer attended the Boston Cooking School in the late 1880s and learned to approach cooking as a domestic science, as was popular then. The cookbook she eventually published under the school’s name in 1896 became unexpectedly famous, thanks to its system of standardized measuring vessels and level measurements.

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Customer Reviews

A very interesting read on the history of cooking during that period.
P.Calder Weller
Love this cook book- had a very old copy from my mother and it finally fell apart- had to have a new copy!!
Diane McGlinn
I bought the book to review the copyright page but the original was not included.
GRUMPY OLD MAN

Most Helpful Customer Reviews

13 of 13 people found the following review helpful By KillerChihuahua on August 25, 2012
Format: Hardcover
I am on my second copy of this wonderful book. The first cookbook to use "modern, scientific" methods such as standardized measurements, it has stood the test of time surprisingly well. Some of the savory dishes are a little heavy to modern taste, but her baked foods, custards and soups are amazing. I especially recommend her Fairy Gingerbread, and her detailed instructions on candy making.

As an historical glimpse into the past, it is without comparison - how to start a fire and black your oven and other sundry hints at housekeeping in the 1860s. Beeton may be better for a wider view, but to look into the kitchens and tables of the past, I recommend this.
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6 of 6 people found the following review helpful By Diane McGlinn on October 13, 2012
Format: Hardcover Verified Purchase
Love this cook book- had a very old copy from my mother and it finally fell apart- had to have a new copy!! I recommend this book to all cooks young and old.
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4 of 4 people found the following review helpful By M. Palmqusit on April 8, 2013
Format: Hardcover Verified Purchase
it's good to see real ingredients in cookbooks. Lard is not a bad thing when it comes to biscuits. I have only tried a few of the recipes and they all were delicious.
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3 of 3 people found the following review helpful By P.Calder Weller on December 27, 2012
Format: Hardcover Verified Purchase
A very interesting read on the history of cooking during that period. I have the thriteenth edition.and it was interesting to see the difference in some of the same recipes from the original book to the 13tth edition
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1 of 1 people found the following review helpful By Stephen Hubbard on April 17, 2014
Format: Hardcover Verified Purchase
If you want to know how your grandmother cooked from scratch then this is the book for you!

My mother was born in 1906 and she and her sisters all made homemade stock, broth, bread and canned their own vegetables and made preserves and jellies from scratch. This book shows you how to do all of this and much much more.

Ever wondered what a Mason (Ball) Jar was for? Then this book will show you what to make and put in them.
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1 of 1 people found the following review helpful By jaba on May 21, 2013
Format: Hardcover Verified Purchase
Bought for me and a friend. She loves looking at older recipes and trying them out. I less so but still enjoy reading these glimpses into the past.
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By Marina on November 29, 2014
Format: Hardcover
With so many different resources for recipes and cooking information in this day and age, I have gotten rid of all my cookbooks - Except this one. Cooking rice, making various gravies, and perfecting bread are only a few of the numerous things I've learned from this book, and I am still learing daily. My 11-yr old daughter and I cook together and she is picking up techniques which I know will last her a lifetime, and I am going to happily buy her a copy of the book for her own 1st home. I would recommend this book to anyone - whether you're an accomplished cook, or have never boiled water before.
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Format: Hardcover Verified Purchase
IT REMINDED ME OF MY MOM. I HAVE AN OLD TATTERED ONE AND I WANTED TO REPLACE IT. A GREAT KEEPSAKE.
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