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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), Lauren Jarrett (Illustrator)

4.7 1,567 ratings

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Essential for home chefs, here is the great basic American cookbook—with more than 1,990 recipes, plain and fancy—that belongs in every household.

Originally published in 1896 as The Boston Cooking-School Cook Book by Fannie Merritt Farmer, it became the cookbook that taught generations of Americans how to cook. Completely updating it for the first time since 1979, with this edition, Marion Cunningham made Fannie Farmer once again a household word for a new generation of cooks.

What makes this basic cookbook so distinctive is that Marion Cunningham is always at your side with forthright tips and comments, encouraging the beginning cook and inspiring the more adventurous.

In giving the book new life, Mrs. Cunningham has been careful always to preserve the best of the old. She has retained all the particularly good, tried-and-true recipes from preceding editions, retesting and rewriting when necessary. She has rediscovered lost treasures, including delicious recipes that were eliminated when practically no one baked bread at home. This is now the place to find the finest possible recipes for Pumpkin Soup, Boston Baked Beans, Carpetbag Steak, Roast Stuffed Turkey, Anadama Bread, Indian Pudding, Apple Pie, and all of the other traditional favorites.

The new recipes reflect the ethnic influences—Mediterranean, Moroccan, Asian—of contemporary American cooking. Tucked in among all your favorites like Old-Fashioned Beef Stew, New England Clam Chowder, you'll find cool Cucumber Sushi, Enchiladas with Chicken and Green Sauce, and Polenta and Fish.

Throughout, cooking terms and procedures are explained, essential ingredients are spelled out, basic equipment is assessed. Mrs. Cunningham even tells you how to make a good cup of coffee and how to brew tea properly.

The emphasis here is on good flavor, fresh ingredients, and lots of variety in one's daily fare, which Marion Cunningham believes is the secret to a healthy diet. Dedicated to the home cooks of America, young and old, this thirteenth edition of the book that won the hearts of Americans more than a century ago invites us all—as did the original Fannie Farmer—to cherish the delights of the family table.

Editorial Reviews

From the Inside Flap

Celebrating the 100th anniversary of a great American classic, the 13th edition with a new introduction by the author.

From the Hardcover edition.

From the Back Cover

Celebrating the 100th anniversary of a great American classic, the 13th edition with a new introduction by the author.

"From the Hardcover edition.

About the Author

Marion Cunningham (1922-2012) was born in southern California and lived much of her life in Walnut Creek. She was responsible for the complete revision of The Fannie Farmer Cookbook and was the author of The Fannie Farmer Baking Book, The Breakfast Book, The Supper Bok, Cooking with Children, and Learning to Cook with Marion Cunningham. She traveled frequently throughout the country giving cooking demonstrations, contributed numerous articles to Bon Appétit, Food & Wine, Saveur, and Gourmet magazines, and wrote a column for the San Francisco Chronicle. In May 2003 she received the Lifetime Achievement Award of the James Beard Foundation.

Excerpt. © Reprinted by permission. All rights reserved.

STANDING RIB ROAST
(Allow 1/2 - 1 pound per serving)

1 standing rib roast, at least 4 pounds
1/4 cup beef broth or water
Salt
Freshly ground pepper

Cooking time varies widely, depending on the shape of the roast and internal temperature. You'll need a meat thermometer.

Preheat the oven to 325 degrees. Place the meat, fat side up, in a shallow open pan and allow it to come to room temperature. Roast for approximately 20 minutes to the pound. Insert a meat thermometer toward the end of the estimated cooking time: the meat is rare at 130 degrees, medium at 140 degrees, and well done at 160 degrees. Remove from the oven when the thermometer registers 5 degrees lower than the desired temperature, and let the roast sit on a carving board while the Yorkshire pudding bakes, if you are making it, and while you make a simple gravy: the roast will continue to cook and become easier to carve. Drain off most of the fat and place the roasting pan over a burner. Add the broth or simply 1/4 cup of water, and stir and scrape with a large kitchen spoon, loosening the brown glaze on the bottom of the pan. Add more liquid if you wish and salt and pepper to taste, and cook over low heat until well blended, about 2 minutes. Spoon over slices of carved beef.
To carve a rib roast: 1. The old-fashioned way has always been to stand the roast on its ribs and carve downward in slices as thin as you wish.
2. The more porfessional method, particularly for a many-ribbed roast and thicker slices, is to lay the roast on its side. First cut along the rib to loosen the meat from the bone, then make horizontal slices.

Rolled Rib Roast Place meat in a V-shaped rack and increase cooking time to approximately 30 minutes to the pound. Allow 1/3 pound per serving. Carve as would Pot Roast.

YORKSHIRE PUDDING
Serves six

1/4 cup roast beef pan drippings
2 eggs
1 cup milk
1 cup flour
3/4 teaspoon salt

First cousin to the popover, this crisp, golden-brown puff is a glorious accompaniment to Roast Beef. Remove the roast from the oven 25 minutes before it is to be served. it's essential that it be cooked in the roast beef fat and drippings, which flavor it so beautifully. The Yorkshire pudding will cook while the roast "rests" and can be brought to the table after you have carved the meat. Turn the oven up to 450 degrees and pour the pan drippings into a 9 X 9-inch pan or an 11 X 7-inch pan. Put the pan in the oven to keep sizzling while you prepare the batter. Combine the eggs, milk, flour, and salt and beat until well blended. Pour batter into the prepared pan and bake 25-30 minutes. Serve piping hot from the baking pan, a generous square with each helping of roast beef.

Product details

Publisher ‏ : ‎ Bantam Books; 13th edition (July 1, 1994)
Language ‏ : ‎ English
Mass Market Paperback ‏ : ‎ 1231 pages
ISBN-10 ‏ : ‎ 0553568817
ISBN-13 ‏ : ‎ 978-0553568813
Item Weight ‏ : ‎ 1.3 pounds
Dimensions ‏ : ‎ 4.17 x 1.9 x 6.8 inches

Best Sellers Rank: #82,774 in Books (See Top 100 in Books)
- #174 in Cooking Encyclopedias
- #211 in Cooking, Food & Wine Reference (Books)
- #431 in U.S. Regional Cooking, Food & Wine

Customer Reviews:
4.7 1,567 ratings

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Customer reviews

1,567 global ratings

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Customers say

Customers find the cookbook offers good recipes for basic American cooking. It contains useful information and practical tips for beginners. The directions are clear and easy to follow, with helpful diagrams and suggestions. They enjoy the tasty comfort food recipes and consider it a great value for money. Many customers appreciate the illustrations and beautiful paper used in the book. Overall, they find the book fun to read and a wonderful guide for new cooks.

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Cookbook quality Information content Ease of use Taste Value for money Gift value Illustrations Fun to read

197 customers mention "Cookbook quality"192 positive5 negative

Customers find this cookbook useful for beginners. It provides good recipes and clear instructions on cooking basics. The book explains cooking terms, tools, spices, and helps with simple tasks. They find it easy to read and organized, making it great for both novices and experienced cooks. The book is full of practical tips and useful information, making it a valuable teaching manual.

"...It contains a great variety of recipes that I’m sure will make people happy." Read more

"It’s a classic cookbook,. There are 874 pages...." Read more

"This is a good cookbook. It is especially good if you just want a cookbook that has basic recipes and tells you about the basics of cooking." Read more

"...and culinary advice (what to put with what and why) and the recipes are rock solid...." Read more

37 customers mention "Information content"37 positive0 negative

Customers find the book's information useful and practical. They appreciate the helpful hints, tutorials, diagrams, and great classic recipes. The book covers the basics and includes smart new recipes. It's comprehensive and interesting for learning to cook.

"It’s a classic cookbook,. There are 874 pages. There is a lot of useful information, and a ton of all “made from scratch”, and easy to follow..." Read more

"...It has 874 pages filled with knowledge. This is NOT a good book to have near the splatters and spills of the kitchen...." Read more

"...And the recipes! It really has everything, from old timey stuff nobody really makes anymore (aspic anyone?) to very practical comfort food...." Read more

"Great combination of old fashioned tasty recipes and a modern update on great cooking...." Read more

35 customers mention "Ease of use"30 positive5 negative

Customers find the book easy to use with clear directions and time-tested recipes. They appreciate the simple explanations, menu ideas, and illustrations on how to prepare various aspects of cooking. The book is readable and has a wide variety of recipes.

"...useful information, and a ton of all “made from scratch”, and easy to follow recipes , but the print is small. There are no pictures." Read more

"...I find the book has the right mix of basic instruction (I never wonder, now how do I do that?)..." Read more

"...to buy a full size version! It appears easier to read then its original version and to locate items onany said page...." Read more

"...It's helpful, has a lot of the basics, and is nice to read." Read more

23 customers mention "Taste"18 positive5 negative

Customers enjoy the tasty recipes in the book. They find it helpful for basic everyday cooking, providing positive cooking experiences with good ingredients and finished products. The book provides meat recommendations and easy-to-follow directions for soups, making it a practical source of comfort food.

"...Cunningham's attitudes about food and cooking, that taste and nutrition are paramount, and sometimes less is more...." Read more

"...to very practical comfort food. I really need to order another one for myself - mine is so tattered that I have to keep it in a ziplock bag!" Read more

"Great combination of old fashioned tasty recipes and a modern update on great cooking...." Read more

"...(metric units) so the rest of the world may enjoy these wonderful classic recipes." Read more

18 customers mention "Value for money"18 positive0 negative

Customers find the book offers good value for money. They say it's a great purchase, worth the price for quality food. The book is described as hefty and worth reading if you like recipe books to learn about food.

"...Decided to order this one and I am very pleased with the seller as well as the cookbook. I would highly recommend it to others." Read more

"...is just going this week eloping to Hawaii to get married. The price was amazing, I bought 2 for less than the price of 1...." Read more

"...It is nice and heftyI hope it NEVER goes out of print." Read more

"...same book are far more expensive, but this version is fine and more reasonably priced." Read more

13 customers mention "Gift value"13 positive0 negative

Customers appreciate the book as a gift. They say it makes a great gift for experienced cooks and is well-packaged.

"...I had lost a copy. It was well packaged, arrived safly. good product!" Read more

"...For the beginning cook, this is the best gift ever, one that keeps on giving and they will never forget who gave it to them...." Read more

"Excellent packaging. Very pleased." Read more

"...This book makes a terrific gift for both the seasoned cook looking to replace an original version, as well as the less-experienced cook...." Read more

9 customers mention "Illustrations"7 positive2 negative

Customers appreciate the book's illustrations and general information, including useful diagrams and helpful hints. They like the clear page design and beautiful paper used. The recipes look delicious and are described as good reads with detailed instructions.

"...Amazingly full of recipes, tutorials, diagrams and helpful hints." Read more

"...Throughout the book are useful illustrations and general information such as liquid and dry measure equivalents." Read more

"...versions in the last 40+ years, but much prefer the clean, clear page design of this edition." Read more

"...The illustrations are all in GOLD print! Faint, and not very illustrative. Some of the illustrations show outmoded items...." Read more

5 customers mention "Fun to read"5 positive0 negative

Customers find the book enjoyable to read and practical for entertaining the whole family. They appreciate the straightforward, simple recipes that provide good family meals with clear instructions.

"...I enjoy the cookbook as, to put it simply, it is both practical and fun--hours of entertainment for the whole family--in my family's case currently..." Read more

"...Nothing fancy or gourmet, basic good family meals with excellent directions and hints and tips...." Read more

"...It;s a wonderful guide and fun even to read." Read more

"...I reference it frequently. It is a wealth of information and fun reading. It was in excellent condition. I would buy from this person again." Read more

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Mike
Definitely a family favorite cookbook
Reviewed in the United States on October 15, 2024
Verified Purchase
We have had a Fannie Farmer cookbook in our kitchen for several decades. The recipes are frequently used as they are favorites of our children. Because of how much we use the cookbook this is our third copy and we decided to go with a hardcover this time, hoping it will last longer. It contains a great variety of recipes that I’m sure will make people happy.

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Ray Hibberd
Great cookbook
Reviewed in the United States on October 12, 2024
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Was my wife's go to,cook book until it fell part. Had to get her a new one since I benefit from it too.

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OrganizerPro
Best "from scratch" cookbook for everything! And I "hate" cookbooks.
Reviewed in the United States on September 7, 2010
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I am a PROCESSED-FOODS CONVERT, thanks to this amazing book. I mindlessly went about my daily life, buying processed foods and easy take-out for too many years, being a busy working mom with two kids in two activities at a time. Hey, they wouldn't put anything to compromise our health in those boxes. Yeah....right....

Since about April of this year, I've been researching & learning about natural foods, enzymes and how incredibly valuable they are for us all, and most shockingly, what's happening to our food supply right under our very noses as we go about our busy lives, assuming everything is just fine.

There is so much MSG & HFCS (High fructose corn syrup) in the majority of processed foods, which so many of us are eating AND feeding our children, not to mention the genetic modification of the very seeds we need to sustain life.

Companies are patenting and modifying the very DNA of the plants we eat and feed our livestock & poultry. Let that sink in for a moment. One of those also makes a very potent & popular weed killer. Hmmmm....food supply owners AND poison factory? The same company? Hmmmmmm...

THIS BOOK solves much of that problem. If you educate yourself by buying growth-hormone free, antibiotic free, non-genetically modified 100% ORGANIC vegetable, dairy and meat products, you VOTE WITH YOUR DOLLARS & the producers will get the message. The first documentary I watched on the subject was Food, Inc., and is a real eye-opener. This led to the viewing and further investigation of others. The more I uncovered, the more upset I became, but then I empowered myself again, as I am in charge of what I put into my body!

**Even if you don't, and continue to use the cheapest, modified, injected products, you STILL WON'T BE SORRY you bought this amazing cookbook, as it truly is an all-inclusive "lessons from Grandma" on measuring, sauces and everything in between.

I've made homemade mac & cheese, meatloaf, and the best apple pie & griddle cakes any of us has ever eaten in our lives (certainly not health food - any of it - but we know exactly what ingredients went into every bite, and that's worth a ton these days!!)!

I've also made stuffed shells & cheese (I used the manicotti filling recipe), pulled pork to die for (my husband even said it's 10 times better than the local BBQ place he loves(d) & he does NOT give COMPLIMENTS, so that's saying a LOT!) I used a slow cooker, Cuisinart PSC-350 3-1/2-Quart Programmable Slow Cooker but have recently purchased a cast iron dutch oven Lodge Logic EC6D43 Enameled Cast-Iron 6-Quart Dutch Oven, Island Spice Redthat I bet would do a pretty great job of it too.

In fairness, I also got the KitchenAid KV25GOXMC Professional 5 Plus 5-Quart Stand Mixer, Metallic Chrome at the same time, to make this new lifestyle choice less a chore & more doable.

This cookbook, recommended to me 15 years ago by my sister-in-law as a must-have, truly is a must-have! You will not be sorry, and even the pickiest of eaters will not be able to get enough.

***IMPORTANT NOTE FOR THOSE WANTING TO LOSE WEIGHT:

It has been my experience that eating this REAL food without added fillers, preservatives & other chemical alteration FILLS YOU UP much faster than the processed stuff. MUCH! You'll have a lot of food left over when you cook and eat this way - the way we were meant to, so stock up on some freezer containers or a vacuum sealer. I got both.

Doctors & alternative health practitioners stress that we should eat natural sugars, not artificial sweeteners. Eat actual, natural foods from this Earth, without all the added nonsense, and you'll naturally eat less. Plus, your body knows what to do with real sugar & how to process & eliminate it.

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43 people found this helpful

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booger
Great cookbook!
Reviewed in the United States on June 10, 2024
Verified Purchase
Had a little paper back one many years ago, and no longer have it. Decided to order this one and I am very pleased with the seller as well as the cookbook. I would highly recommend it to others.

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Nora N. Kelly
Wonderful cookbook
Reviewed in the United States on July 3, 2024
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Bought 2 for my grandchildren. Granddaughter & Grandson moved into their 1st apartments. Gave as house warming gift. They loved them. I have always used Fannie Farmer cookbook.

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Mike Shaheen
It’s a classic
Reviewed in the United States on December 26, 2023
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It’s a classic cookbook,. There are 874 pages. There is a lot of useful information, and a ton of all “made from scratch”, and easy to follow recipes , but the print is small. There are no pictures.

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Michele
Fanny Farmer Cookbook
Reviewed in the United States on June 22, 2024
Verified Purchase
This is a good cookbook. It is especially good if you just want a cookbook that has basic recipes and tells you about the basics of cooking.

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NewEnglandScene
My Standard
Reviewed in the United States on March 19, 2017
Verified Purchase
Every cook develops her/his standard. For my mother was a mid-50's version of The Joy of Cooking. For me, it is the Fannie Farmer Anniversary Edition. It is really about which voice talks to you and I think the format of the recipes. I find the book has the right mix of basic instruction (I never wonder, now how do I do that?) and culinary advice (what to put with what and why) and the recipes are rock solid.

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.

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Anwar Abud Alvarez
Me encanta
Reviewed in Mexico on August 4, 2024
Verified Purchase
Lo uso mucho

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'chelle, thank you, doesn't matter that it was late for Christmas, my friend's birthday is coming up. he's going to be surprised
quick delivery! So I can get baking.
Reviewed in Canada on May 21, 2023
Verified Purchase
Years ago I had the Fannie Farmer's cookbook, it is so useful, has explanations about every kind of cooking & baking, I wanted to bake a couple of loafs of French bread, remembering the excellent recipe in my old Fannie Farmer cookbook, so I wondered, if you had it, just a whim, Yay! & delivered the next day! The best recipe for egg nog, made by the gallon, with a ton of eggs & bourbon! yummy!

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Bernard ou Camille
produit conforme à la description
Reviewed in France on December 28, 2019
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produit conforme à la description
respect du délai de livraison

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Vineet S.
Five Stars
Reviewed in India on November 11, 2017
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Arrived on time. Product as expected

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Ciara Luna Gomez Escoin
Para amantes de la cocina casera americana
Reviewed in Spain on August 31, 2015
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Este libro es una biblia de recetas caseras americanas. Contiene muchísima información, consejos, incluso dibujos de ayuda. Lo recomiendo si te gusta lo casero y auténtico.

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