The Fannie Farmer Baking Book (Hardcover)

~ (Author)

Editorial Reviews

Product Description

A superb collection of more than 800 recipes drawn from both America's rich past and new culinary discoveries. It's the Bible of baking, considered by many as the most thorough baking book on the market. The highly readable, easy-to-follow text explains the whys and hows of baking and makes it easy for even the beginner to achieve delicious results in the kitchen. Line drawings throughout.

From the Inside Flap

A superb collection of more than 800 recipes drawn from both America's rich past and new culinary discoveries. It's the Bible of baking, considered by many as the most thorough baking book on the market. The highly readable, easy-to-follow text explains the whys and hows of baking and makes it easy for even the beginner to achieve delicious results in the kitchen. Line drawings throughout.

Product Details

• Hardcover: 640 pages
• Publisher: Gramercy; Book Club edition (March 16, 1996)
• Language: English
• ISBN-10: 0517148293
• ISBN-13: 978-0517148297
• Product Dimensions: 9.3 x 6 x 1.5 inches
• Shipping Weight: 2.2 pounds
• Average Customer Review: 4.7 out of 5 stars  See all reviews (30 customer reviews)
• Amazon.com Sales Rank: #206,064 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

25 of 26 people found the following review helpful:

5.0 out of 5 stars Reigns Supreme...The Best of The Lot.., July 14, 2001

By	Cris LaRue "loves to read" (Long island, NY) - See all my reviews

This book was recommended by a good friend who is a pastry chef as the book she uses most often (as the saying goes, if it's good enough for her...").

Needless to say, this baking guide is priceless. There is a General Information chapter which is basically a reference and "how-to" section containing detailed information on basic ingredients, how and why you should use substitutions, how to beat eggs, how baking powder works, etc. It works much like a baking primer, but reads as if an experienced friend is working alongside you. There follows detailed chapters on Pies and Tarts, Cookies, Cakes, Yeast breads, Quick Breads and Crackers. Each section has it's own little "primer" and is loaded with tips, different variations and step-by-step recipes.

Every recipe that I have tried (and I am a beginner-baker) has turned out terrific. I am still amazed at how easy it is to understand, considering there are no photographs, just basic illustrations. I found myself referring back to the book often and continue to be encouraged to try something new. After purchasing so many cookbooks and having them end up in the back of my pantry, this was a pleasant, welcome surprise.

17 of 18 people found the following review helpful:

5.0 out of 5 stars Superb Reference, August 31, 1997

By	angw (Chico, California) - See all my reviews

I am a professional chef, and I have worn out my first copy of the book, which I bought years ago-It has recipes for almost anything you ever wanted to bake, as well as interesting historical background. It also has clear, informative information on techniques which allows for flexibility in altering recipes to suit your needs . Truly a bakers 'Bible'

11 of 12 people found the following review helpful:

5.0 out of 5 stars Perfect baking cookbook, June 25, 2003

By	Brenda Jo Mengeling (Davis, CA USA) - See all my reviews

Every recipe I have made from this book (over 30) has worked perfectly. The directions are impeccable. I've made cakes, cookies, pies, quick breads, yeast breads, frostings and sauces from this book. Each one has worked every time. The hot fudge sauce is spectacular as are the gingersnap cookies. When I bought this book several years ago, I knew how to make chocolate chip cookies; I was not an experienced baker. I followed Ms. Cunningham's master recipes to learn how to bake, and now I have a reputation as a great baker. You can't go wrong baking with Marion Cunningham as your guide.