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The Fannie Farmer Cookbook Mass Market Paperback – July 1, 1994

176 customer reviews

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Editorial Reviews

From Publishers Weekly

In its 13th edition, a classic American cookbook is here revised for the contemporary home cook. Restaurant consultant and San Francisco Chronicle columnist Cunningham has added chapters on microwave and outdoor cooking, cut down on excessive fats and revived lost comfort foods (lemon curd, semolina pudding). Warnings about salmonella and other health concerns are highlighted; abundant new and vegetarian recipes are conveniently marked. Cunningham's 325 additions to the Farmer roster use ingredients from ethnic cuisines, including Mexican and Indian spices and Chinese sesame oil and rice vinegar. Contradicting manufacturers' claims for the microwave oven, she carefully explains its best uses (steaming or braising foods) and offers recipes specifically designed to take advantage of its virtues (quick polenta, bananas in caramel sauce). True to its American roots, this remains an excellent meat-and-potatoes cookbook, but exhibits welcome range--from frankfurters to roast goose, smoked salmon tartare to trail mix--relishing food as a social enterprise. Illustrations not seen by PW. Author tour; BOMC alternate, Home Style Book Club main selection, Better Homes and Gardens Book Club alternate.
Copyright 1990 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

From Library Journal

This " Fannie Farmer for the Nineties" is not so very different from the Fannie Farmer for the Eighties. Cunningham's major revision and 12th edition of this 94-year-old title was published in 1979; for this edition, she has dropped some "stodgy" recipes and added 300 new ones--Lobster Newburg, Capellini with Salsa Cruda, Baked Apples. There are new, fairly brief chapters on microwaving, outdoor cooking, and vegetarian dishes (new dishes and other vegetarian dishes are highlighted throughout the book). This by no means replaces the 12th edition, but Fannie Farmer remains a classic, making Cunningham's latest revision essential for most collections. Previewed in Prepub Alert, LJ 5/1/90.
Copyright 1990 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

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Product Details

  • Mass Market Paperback: 1231 pages
  • Publisher: Bantam Books; 13th edition (July 1, 1994)
  • Language: English
  • ISBN-10: 0553568817
  • ISBN-13: 978-0553568813
  • Product Dimensions: 4.2 x 2.1 x 6.9 inches
  • Shipping Weight: 1.3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (176 customer reviews)
  • Amazon Best Sellers Rank: #82,386 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

88 of 90 people found the following review helpful By Debbie Lee Wesselmann TOP 100 REVIEWERVINE VOICE on January 16, 2003
Format: Hardcover
I refer to THE FANNIE FARMER COOKBOOK more than any other cookbook in my kitchen - and I own approximately seventy-five cookbooks. What's so special about FANNIE FARMER? It is a wonderfully friendly book for the beginning cook that also supplies recipes for those who are more experienced. Unlike THE JOY OF COOKING, another basic cookbook, this one has recipes that always succeed.
The sections on baking are the most successful. You will cherish many of these recipes once you try them. The cornbread is a snap - my family loves it - while the Cracked Wheat Bread, equally delicious, requires more skill, or at least the ability to scale the recipe to a breadmaker. You'll find great recipes for crepes, old-fashioned gingerbread, and berry tarts. It includes five different recipes for chocolate frosting - and a penuche frosting that will send you into a delicious sugar swoon. The selection of cookie recipes is rather ordinary, but hey, you need recipes for peanut butter cookies and sugar cookies.
Want to know how to select a good pineapple and then prepare it? It's here. Confused about the various stages of sugar syrup? You'll find an easy to read table, from soft ball to hard crack. Forget the temperature of a properly cooked turkey breast? No problem. You'll find descriptions of fish and shellfish, various cuts of meats, most fruit and vegetables, and instructional paragraphs about proper technique. The inside cover contains liquid and dry measurement equivalents, a basic pastry recipe, and a scattering of tips about food preparation. Most of the recipes would not be considered gourmet - this is a basic cookbook, after all - but sometimes I am surprised by the inclusion of the out-of-the-ordinary.
This book can make a good cook out of anyone.
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77 of 86 people found the following review helpful By JB on May 9, 2001
Format: Mass Market Paperback
On the shelf in my mother's kitchen there is an old, brittle gold-covered book. It's held together with clear tape, and certain pages are well splattered with stains. But I love that book. In that book are some of my favorite and yummiest memories. It's the Fannie Farmer Cookbook.
So when I got my own copy for my birthday I was ecstatic. Sure, the cover was different, but inside I'd have my own chewy brownies and buttery sugar cookies. Only...they changed the recipes! The brownies that were universally praised by my class when I took them to school as a kid -- they were all different!
How am I going to make Fannie Farmer classics if they aren't classic? Now I have a useless book, and my mother's copy is falling apart. I beg of the publishers - reissue the original, without any changes, full of all that high cholesterol goodness. Otherwise, I will never be able to move out of my mother's house, and she's starting to get mad at me.
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20 of 22 people found the following review helpful By M. Apsey on May 26, 2000
Format: Mass Market Paperback Verified Purchase
1,232 pages is a bit much to cram between the covers of any standard-bound paperback book, especially a cookbook. Nonetheless, making Marion Cunningham's opus work and lifetime achievement accessible to the financially challenged (like me) makes page-wrestling and eyeglass-fetching a small price to pay.
Lately, I have developed a habit of reviewing a recipe in three cookbooks before beginning. If you haven't done that, try it sometime--you may be surprised at the insight it gives you. This Fanny Farmer book is one of those three I use constantly as a reference. The other two? "Joy," and the Rosso and Lukins "New Basic."
This cookbook in paperback should have been in two volumes like the paperback Joy used to be. Better yet, in lay-flat single-volume spiral like the new Joy.
Do yourself a favor: If you can afford it, buy the hardcover and skip this awkward phase. If you can't afford it, order this one. It's worlds better than doing without this essential kitchen reference and worthy companion to the renowned "Joy of Cooking."
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8 of 8 people found the following review helpful By Dr. Cheryl Sanfacon on August 9, 2013
Format: Hardcover Verified Purchase
This was my first cookbook when I got married. My own copy was destroyed by a vegetable oil spill. There are many basic recipes that I longed to get back. I like it because it isn't concerned about fat calories etc. I know how to handle that and appreciate that I can modify the recipes myself.
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8 of 9 people found the following review helpful By D. Chin on August 30, 2006
Format: Hardcover
I own over 300 cookbooks.I love to read them, and of course when I cook and entertain I turn to them. The one that never fails me is always this cookbook. It is really quite amazing. Whatever I need to know it is in there. When I am trying to get just the right recipe I will try out a few versions before I serve company.More times than you can imagine this is the cookbook that has just the effect I am searching for. Therefore if I had to get rid of my beloved collection of cookbooks for some terrible reason I can't fathom. THIS is the only one I would keep!!!
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5 of 5 people found the following review helpful By S. Taylor on May 28, 2006
Format: Mass Market Paperback
I must have 300 cookbooks on my kitchen shelves, everything from French cuisine, to the standard Joy of Cooking, to low-fat and low-calorie cooking. But there is one cookbook that stands miles above the others--Fanny Farmer. Every recipe is a winner. The family favourites are marked, and they invariably turn out to be the best thing you ever tasted. And the recipes are always simple. You never have to leave a recipe in the middle to find the "interior recipe" that must be made before you can complete the first one. My rule for good cooking: check Fanny Farmer first.
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