The Fannie Farmer Cookbook
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- ISBN13: 9780553568813
- Condition: New
- Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed
Product Description
A revised edition of the classic cookbook features 325 new recipes, including well loved new ethnic dishes, as well as new sections on microwave, outdoor, vegetarian, and low-stout cookery. Reprint.Amazon.com Review
Marion Cunningham’s brilliant revision of this classic home cooking reference addresses “excellent everyday cooking.” Cunningham states that “every meal should be a tiny celebration,” and she eases the preparation of persons celebrations with clear, straightforward instructions and hints on how to make the most of every meal through gorgeous presentation and balanced nutrition. The chapter on microwaved foods is clear and presents recipes that are simple and taste fantastic. Cunningham’s work especially shines in the chapters on baking, as might be expected from her work on The Fannie Farmer Baking Book and The Breakfast Book. Your piecrusts will permanently be crisp and flaky under her tutelage.
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I had ordered a new edition of the cookbook and received a used one. I had agreed it to my daughter in Maine and she kept it because I had ordered it from CT..
Reader’s Rating: 2 / 5
I, like everyone else who reviewed this book, can remember when they first pried open a Fannie Farmer Cookbook. I was ten years ancient and remember reading about how the book said how vital it was to follow directions. Eighteen years later and I still follow directions, but these are the incorrect ones.
This weekend I’ve been rather busy cooking two dishes that I wanted to get out of the way: lasagna and cheesecake. Now, I’m a casual cook and have gotten shockingly positive responses for my efforts. Not this time. What I finished up with was WASP lasagna and sweet-as-a-tootache cheesecake.
THIRTY FIVE DOLLARS LATER and two failed recipes: the recipe for lasagna says to add A QUARTER OF A POUND OF PARMESAN (hellishly salty) on top to end off the layers. This is unheard of by everyone I know even though no one is Italian. Every time I bit into a morsel of this food my tastebuds overloaded. The cheesecake says to place a quarter of a cup of sugar in the crust which makes it sickeningly sweet and as a replacement for of cooking it at 350 (11 additional recipes say 350), it says 325. Guess what? The result is mushy, too fine, too light while the crust blasts your mouth with too much sweet.
What worries me is that a name who has NO previous experience cooking will pick this up and reflect they’re on levelheaded ground. If you’re a new bride, a gay guy cooking for that special a name, a metrosexual cooking for that special gal, or a cook of any caliber, these recipes will SICKEN persons you inflict them on and dash your hopes of being marked competent. Excellent luck if you have a weekend of hosting and somehow reflect to base ALL the food on these recipes. Your guests will have mood swings, fights will ensue, marriages will break up, and relationships will be place under an unbearable strain. People will become walking pinball machines. This all comes from TOO salty (INSANELY salty) & TOO sweet. I don’t know who could handle this food over a prolonged period of time and if you cook for others, excellent luck trying to save your reputation as a host and amatuer chef or even as a likable person (who could handle such a bombing of the tastebuds and still like or trust you?).
Before I chose to wander back down memory lane I read some of the reviews. There was only one negative one I remember that mentioned the brownie recipe. Well, my sister took the original Fannie Farmer from the house I grew up in and I got the recipe from her. That is the only one that worked. I’ve never establish a brownie recipe that worked and now I have it, but it’s completely unavailable in this book because it’s “new and improved.”
In closing, I will NEVER use another recipe from this book. In addition to building me wince when I eat the salty/sweet it would give me mood swings and probably prompt a name I fed this stuff to to take a swing at me. Please, I exhort you, if you want to make a excellent impression cooking get additional recipes and pick and choose from additional books and friends. That’s how I got my best stuff. You’ve been warned.
Update July 11th: I didn’t want to place this half-baked so to speak. I redid the cheesecake lacking the quarter cup of sugar in the crust (dramatic difference) and cooked it at 325 as a replacement for of 350: it makes it lighter and fluffier (I used additional recipes also to figure out how to bake it). Before I threw the book out I ripped out the page on chocolate chip cookies. I’ve baked this twice and I’ve gotten rave reviews from them: REALLY RAVE reviews. I used the exact ingredients (except salt) and have a way of doing my mixtures: butter into sugars, egg and vanilla mixed, etc. that the end result is better than any cookie dough: it’s really edible before you cook it. Don’t overcook them. If you want this recipe, just buy the paperback edition; I wouldn’t recommend the hardback because I reflect it’s treating this whole book too reverentially. The book is gone, but I wanted to add the chocolate chip review in because if the additional recipes were shooting myself in the foot, this one is the PERFECT recipe for these cookies: people MARVELLED at them. I reflect it’s vital to be as honest and as helpful as possible when it comes to cooking and that’s why I added this update. My previous experience was a nightmare (ESPECIALLY the lasagna), but I finetuned ONLY the cheesecake. The chocolate chip cookies are out of this world, but my previous points still stick. I just wanted this to be out there.
Reader’s Rating: 2 / 5
The banana bread in this book is hard and chewy. I can’t get a single cake to come out right. The frostings are too intricate or simply don’t taste excellent, (I went back to using Wilton’s recipes.) The swedish meatballs are dry and have no sauce. There are only three recipes I use from this book regularly Spaghetti and meatballs, baking powder biscuits, and griddle cakes. Even the cornbread was dry. (The book said cornbread was “supposed” to be dry. I don’t reflect so! Luckily I could call my mom and get a excellent recipe.) There are some excellent recipes in this book and some can be modified if you know enough about cooking. Mine is covered with scribbled ingredient adjustments. I would much rather have something that tasted excellent the first time.
I gave it three stars because it does have a lot of appealing information like how to make your own pasta and fondant.
Reader’s Rating: 3 / 5
I bought this as a used copy and it was in groundbreaking new condition and I collect cookbooks I have only glanced through it once or twice but I intend to find two or three excellent recipes to try at least
Reader’s Rating: 5 / 5
Fannie Farmer was a real person, of course, who did much to promote cooking. She was especially interested in healthy diets for the ill. If you like to cook and share that like with kids, there’s a delightful new children’s picture book called FANNIE IN THE KITCHEN, a fictionalized tale of how Fannie Farmer got the thought to emphasize precise measurements. Don’t miss the fantastic illustrations by Nancy Carpenter!
Reader’s Rating: 5 / 5