The Fannie Farmer Cookbook

Marion Cunningham

Quick Take

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.

Reader's Review

Book Review Summary: The Fannie Farmer Cookbook

Introduction

The Fannie Farmer Cookbook, originally published in 1896 by Fannie Merritt Farmer, has become a timeless classic in American cooking. Completely updated for the first time since 1979 by Marion Cunningham, this cookbook has once again become a household name for a new generation of cooks. With over 1,990 recipes, both plain and fancy, this book offers a comprehensive guide to cooking for every household. In this article, we will delve into the book's author, Marion Cunningham, analyze the views of readers, and summarize the reasons for both recommending and not recommending this cookbook.

About Marion Cunningham

Marion Cunningham, born in Southern California in 1922, is an accomplished cookbook author and culinary expert. She is responsible for the revision of The Fannie Farmer Cookbook and has authored other books such as The Breakfast Book and Cooking with Children. Cunningham has traveled extensively throughout the country giving cooking demonstrations, contributed articles to various magazines, and writes a column for the San Francisco Chronicle and the Los Angeles Times. In 1993, she received the Grand Dame award from Les Dames d'Escoffier in recognition of her extraordinary achievements in the culinary arts.

Analysis of Views

Easy-to-follow recipes: Many readers appreciate the simplicity of the recipes in The Fannie Farmer Cookbook. They find it easy to follow and suitable for those who are new to cooking or looking for inexpensive homemade meals.
Comprehensive coverage: The book covers a wide range of recipes, from basic ingredients to more complex dishes. Readers find it helpful for learning how to cook various vegetables and baking cakes, cobblers, and old-fashioned delights.
Traditional favorites: The book includes traditional favorites such as Pumpkin Soup, Boston Baked Beans, Carpetbag Steak, Roast Stuffed Turkey, Anadama Bread, Indian Pudding, Apple Pie, and more. These recipes have been passed down through generations and are now available in one place.
Ethnic influences: The new recipes in the book reflect ethnic influences from Mediterranean, Moroccan, and Asian cuisines. Readers appreciate the addition of these flavors to American cooking and find them exciting and diverse.
Informative writing: Marion Cunningham's writing style is praised for being informative and straightforward. She provides tips and encouragement to cooks of all levels, making the act of cooking enjoyable and accessible.

Reasons for Recommendation

Basic cooking techniques: The book covers essential cooking terms, ingredients, and equipment. It helps readers understand the basics of cooking and provides guidance on making a good cup of coffee or brewing tea properly.
Nutritional information: The book includes an expanded nutritional chart that breaks down cholesterol and fat content in common ingredients and Fannie Farmer basic recipes. This information is valuable for those who are conscious about their diet and health.
Variety and inspiration: The Fannie Farmer Cookbook offers a wide variety of recipes that cater to different tastes and dietary preferences. Readers find it inspiring and enjoy exploring new dishes from around the world.

Reasons for Not Recommendation

Lack of visual aids: Some readers find the lack of pictures or drawings in the book limiting. They prefer cookbooks with visual aids to help them better understand the preparation process or presentation of dishes.
Outdated recipes: A few readers have noted that some recipes in the book may be outdated or no longer work as well as they did in previous editions. They suggest double-checking recipes before attempting them or opting for alternative sources for more current recipes.

Conclusion

The Fannie Farmer Cookbook by Marion Cunningham is a timeless classic that has stood the test of time. With its comprehensive coverage of basic cooking techniques, traditional favorites, ethnic influences, and informative writing style, this cookbook continues to be a beloved resource for home cooks of all levels. While some readers appreciate its simplicity and comprehensiveness, others find it lacking in visual aids or outdated recipes. Overall, The Fannie Farmer Cookbook remains a valuable addition to any kitchen library, offering a wealth of knowledge and inspiration for those who cherish the art of cooking.