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The Fannie Farmer Cookbook: A Tradition of Good Cooking for a New Generation of Cooks Mass Market Paperback – July 1, 1994

by
Marion Cunningham (Author)
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Marion Cunningham (Author),
Lauren Jarrett (Illustrator)
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Lauren Jarrett (Illustrator)
4.5 out of 5 stars 224 customer reviews
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One to Five: One Shortcut Recipe Transformed Into Five Easy Dishes by Ryan Scott
"One to Five: One Shortcut Recipe Transformed Into Five Easy Dishes" by Ryan Scott
If you can't prep it, cook it, and sit down to eat it in less than an hour, chef and television personality Ryan Scott doesn't want to do it. It's just that simple. Learn more
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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 (224 customer reviews)
  • Amazon Best Sellers Rank: #203,683 in Books (See Top 100 in Books)

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Customer Reviews

Top Customer Reviews

5.0 out of 5 starsThe BEST all-purpose cookbook
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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1.0 out of 5 starsThe Fannie Farmer revision broke my heart
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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5.0 out of 5 starsFannyFarmer
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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5.0 out of 5 starsExplosive paperback cookbook bang for the buck!
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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5.0 out of 5 starsGreat Cookbook
By Karin on November 14, 2013
Format: Hardcover Verified Purchase
This is my favourite edition of Fannie Farmer Cookbooks because it bridges the gap between the older ones that assumed people already know how to cook and the newer ones that take shortcuts or don't use enough spices, etc. This is actually a replacement copy; in fact I ordered two because, sadly, the glue in the binding doesn't last well. I ordered my 3rd & 4th copy from here, so this is a product review only, not a review of the seller.
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5.0 out of 5 starsA Standard Classic
By maplesugar on February 5, 2012
Format: Mass Market Paperback Verified Purchase
Every kitchen should contain this cookbook. Especially for the new to cooking- friendly and well explained recipes of every sort from the simple boiled egg to the most complicated of grand dishes are all in one volume. There are tips, equivalencies and substitution suggestions. If you want to learn how to cook, this is the book to start with, and to keep. I'm a retired chef and give this to every aspirant I know. If you can master these methods and recipes, you'll be ready to get serious.
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5.0 out of 5 starsI bow before thee, Fannie Farmer and Marion Cunnigham
By blackie starr on January 2, 2015
Format: Hardcover Verified Purchase
I bought this book in 1983 and LOVE it still. There are old skool basics (aspic, mousse) and newer recipes that aren't quite up to speed in 2015 (guacamole) but overall, this has been one of the books I use after viewing twenty recipes online. It's the Decider for me on technique and ingredients. I gave a newer edition to my nieces but this version is layed out very simply, the design never taking away from the recipes and how-to information. I've re-ordered this edition as my book is getting on.
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