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Fannie Farmer Cookbook 1965 11TH Edition Hardcover – 1965
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A classic is reborn! ... With its 1,839 carefully chosen recipes and its superbly informative text, the new Fannie Farmer Cookbook represents the best in American cooking.
Top customer reviews
I'd thought for years about getting a larger, hardcover copy, and am glad I finally did now. The hardcover format is so much more practical and fun to peruse, and FF really is just the best cookbook. I got the 11th edition, I think from 1965, which I wanted because later editions put more emphasis on low fat cooking, which I'm not into.
The day the book arrived, I spent a happy hour looking through it, thrilled to see recipes for childhood foods I'd forgotten about, like Welsh Rabbit (a seasoned cheese sauce, served over toast). I've seen it in other cookbooks as Welsh Rarebit, which may be more correct; but we called it Rabbit, and Rabbit it is here.
It's a very useable cookbook, with instructions for just about every basic cooking skill, f.i., how to make white sauce. Few of the recipes call for exotic ingredients; many can be made from the resources of a fairly well-stocked fridge and pantry. A lot of the recipes give easy variations. There are chapters on how to cook various kinds of meat, and separate chapters with recipes for using the cooked meats as a leftover. There are directions for how to brew coffee for 50, WITHOUT a coffee pot. Interesting recipes for things like Spoon Bread, Batter Bread, and a whole chapter on making sandwiches and toast. The recipes cut to the chase and are short and easy to read, and there are many drawings to illustrate various cooking techniques.
So, a great basic cookbook, and especially fun if you like mid-century dishes like Chicken Croquettes, and Apple Snow.
I have looked at the newer editions; but found that the editors had made substitutions that, though healthier, would have changed the taste. There is something to be said for the "tried and true".