- Hardcover: 896 pages
- Publisher: Knopf; 13th ed. edition (September 9, 1996)
- Language: English
- ISBN-10: 0679450815
- ISBN-13: 978-0679450818
- Product Dimensions: 7 x 2 x 9.5 inches
- Shipping Weight: 3.2 pounds (View shipping rates and policies)
- Average Customer Review: 736 customer reviews
- Amazon Best Sellers Rank: #21,698 in Books (See Top 100 in Books)
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The Fannie Farmer Cookbook: Anniversary Hardcover – September 9, 1996
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Marion Cunningham's brilliant revision of this classic home cooking reference addresses "good everyday cooking." Cunningham states that "every meal should be a small celebration," and she eases the preparation of those celebrations with clear, straightforward instructions and hints on how to make the most of every meal through beautiful presentation and balanced nutrition. The chapter on microwaved foods is clear and presents recipes that are simple and taste great. Cunningham's work especially shines in the chapters on baking, as might be expected from her work on The Fannie Farmer Baking Book and The Breakfast Book. Your piecrusts will always be crisp and flaky under her tutelage.
From the Inside Flap
Celebrating the 100th anniversary of a great American classic, the 13th edition with a new introduction by the author.
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The Joy of Cooking was always 'forbidding' to me, like the Oxford English Dictionary. I know that dictionary is 'correct', but there is something about the style and substance of the American Heritage Dictionary I find more comfortable. The Fannie Farmer Cookbook feels more 'approachable'. The way in which directions feels more relaxed, as if Marion Cunningham were at my left shoulder instructing me what to do.
Mysteries like gravies and what to do with boring squashes feel like they are solved in this book. If I want fancy, I pull out Julia Child or any of the niche gourmet books, but the basics are all here. And that is what I use 75% of the time.
I tried Joy of Cooking, Good Housekeeping, Betty Crocker and all sorts of other standards as my base, but I kept reaching for Marion Cunningham's Anniversary Edition because it felt more comfortable, and the recipe work. The others went in a box to Goodwill, except The Joy of Cooking, which like the OED sits there because it is a references standard, but which I might refer to maybe once a year.
That isn't a whole lot of detail on why I like it, but it being a standard, it just works on all levels with me. If I want to do/cook something I never have before, this is where I look first.
This cookbook is EXTREMELY informative - covering how to prepare most kinds of meats, vegetables, fruits as well as baking of breads and desserts. The section on canning takes the mystery out of this age-old process and gives the novice reader some direction on how to get started. This is NOT a specialty cookbook - it is a very GENERAL one designed for the general, everyday needs of the average home cook. For me, this book covers things in just enough detail to answer most of my questions, without becoming a "wade" exceeding my rather limited attention span.
I HIGHLY recommend this cookbook to both novices as well as experienced cooks. It is a valuable self-teaching aid to the novice and a great reference book for the experienced cook.
Hope this review helps someone.
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 consider this to be my cooking "bible," the backbone of a collection that eventually grew to many hundreds of volumes. Some of the recipes are now a bit dated, but they are easy to read and follow, and the results are superb. A great buy!