One hundred years after the first publication of The Boston Cooking-School Cook Book by Fannie Merritt Farmer, Knopf celebrates The Fannie Farmer Cookbook with a new jacket and a new Preface by Marion Cunningham, widely known as today\'s Fannie Farmer.
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 th.
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.
Cunningham even tells you how to make a good cup of coffee and how to brew tea properly.
Mrs.
Throughout, cooking terms and procedures are explained, essential ingredients are spelled out, basic equipment is assessed.
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.
The new recipes reflect the ethnic influences--Mediterranean, Moroccan, Asian--of contemporary American cooking.
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.
She has rediscovered lost treasures, including delicious recipes that were eliminated when practically no one baked bread at home.
She has retained all the particularly good, tried-and-true recipes from preceding editions, retesting and rewriting when necessary.
Cunningham has been careful always to preserve the best of the old.
In giving the book new life, Mrs.
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.
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.
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.
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. 140 drawings.
One hundred years after the first publication of The Boston Cooking-School Cook Book by Fannie Merritt Farmer, Knopf celebrates The Fannie Farmer Cookbook with a new jacket and a new Preface by Marion Cunningham, widely known as today\'s Fannie Farmer
