The Fannie Farmer Cookbook: Celebrating the 100th Anniversary of America's Great Classic CookbookEssential 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. |
Contents
About the Kitchen | 3 |
Appetizers First Courses | 48 |
Soups | 74 |
Fish Shellfish | 104 |
Meat | 151 |
Poultry Game Birds | 220 |
Outdoor Cooking | 257 |
Sauces Marinades Stuffings | 273 |
Quick Breads | 535 |
Cakes | 558 |
Frostings Fillings | 594 |
Cookies Cake Squares Bars | 609 |
Pies Pastries | 634 |
Desserts Dessert Sauces | 667 |
Fruits Fruit Desserts | 709 |
Candies Confections | 744 |
Sandwiches Pizza Tacos | 292 |
Cereals Rice Beans Pasta | 305 |
Eggs Cheese | 338 |
Some Vegetarian Dishes | 358 |
Vegetables | 375 |
Microwave Cooking | 447 |
Salads | 469 |
Yeast Breads | 507 |
Other editions - View all
Common terms and phrases
1/4 teaspoon ½ cup ½ pound ½ teaspoon 20 minutes baking dish baking powder baking soda bay leaf beans beef blended bowl bread crumbs brown cake casserole cayenne pepper celery cheese chicken broth chocolate cook cool cover cup chopped cup milk cup sugar cup water cups flour dough Drain egg whites egg yolks finely chopped fish flavor flour fresh Freshly ground pepper fruit garlic green heavy cream inch lightly mayonnaise meat Melt the butter microwave minced mixture mushrooms mustard olive oil onion Parmesan cheese parsley pastry peeled pepper to taste pieces potatoes Preheat the oven purée recipe refrigerator Remove rice roast salad salt and pepper Salt Freshly ground Salt to taste sauce saucepan sauté scallions SERVES FOUR SERVES SIX simmer skillet slices soup Spoon sprinkle syrup tablespoons butter teaspoon baking teaspoon freshly ground teaspoon salt tomatoes vegetables vinegar warm