Purchase
Anniversary
Knopf
September 1996
On Sale: September 9, 1996
896 pages ISBN: 0679450815 EAN: 9780679450818 Hardcover
Add to Wish List
Cookbooks
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 coobook
that taught generations of Americans how to cook. Completely
updating it for the first time since 1979, 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, who is the personification of the
nineteenth-century teacher, is always at your side with her
forthright tips and comments, encouraging the beginning cook
and inspiring the more adventurous. She knows what today's
cooks are looking for, and she has a way of instilling
confidence and joy in the act of cooking. 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 ethnic influences—Mediterranean,
Moroccan, Asian—that have been adding their flavors to
American cooking in recent years. Tucked in among all your
favorites like Old-Fashioned Beef Stew, New England Clam
Chowder, Ham Timbales, and Chicken Jambalaya, you'll find
her cool Cucumber Sushi, Enchiladas with Chicken and Green
Sauce, or a layered dish of Polenta and Fish to add variety
to your repertoire. Always a champion of old-fashioned
breakfasts and delectable desserts, Mrs. Cunningham has many
splendid new offerings to tempt you. 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. For the diet-conscious, there is an expanded nutritional
chart that includes a breakdown of cholesterol and fat in
common ingredients as well as in Fannie Farmer basic
recipes. Where the taste of a dish would not be altered,
Mrs. Cunningham has reduced the amount of cream and butter
in some of the recipes from the preceding edition. She
carefully evaluates the issues of food safety today and
alerts us to potential hazards. But the emphasis here is always 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.
Comments
No comments posted.
Registered users may leave comments.
Log in or register now!
|