The Fannie Farmer Cookbook by Marion Cunningham
Notes about this book
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Reviews about Recipes in this Book
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Brandy snaps
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Kitchn
The brandy snap is a great cookie and one that isn't too hard to whip up once you get the hang of it. The crisp itself is delicious and addicting...
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- ISBN 10 0394567889
- ISBN 13 9780394567884
- Published Sep 30 1994
- Format Paperback
- Page Count 896
- Language English
- Edition 13th Revised edition
- Countries United Kingdom
- Publisher Robert Hale Ltd
- Imprint Robert Hale Ltd
Publishers Text
With its 1839 recipes and text, this cookbook represents the best in American cooking. It provides for the beginning cook the finest possible grounding in the basics, and for every cook the richest and most reliable source for all the wonderful, down-to-earth dishes that form the American culinary heritage. All the recipes from the preceding 12 editions have been preserved - re-tested and rewritten where necessary. Lost treasures - including delicious recipes that were eliminated in the era when practically no one baked bread - have been rediscovered and restored to their rightful place in the cook's repertoire. This is a book to consult for the finest possible recipes for pumpkin soup, old-fashioned New England chowder, carpetbag steak, roast stuffed turkey, Anadama bread, Indian pudding, apple pie, and all the other traditional favourites. Scores of new recipes have been added and many chapters entirely revamped: "Appetizers and Hors d'Oeuvres" is reshaped to meet today's various styles of entertaining; the fish section is enlarged to include a greater variety of fish and shellfish and features simples short cooking for maximum flavour; a special chapter explores all kinds of "Filled Things" - from sandwiches to crepes, quiches, pizzas, stuffed vegetable and pastas; new attention is paid to cereals and grains and heathful salads; the vegetable and fruit chapters are restructured to emphasize fresh produce, showing what to look for in the market, stressing cooking techniques that best preserve flavour and texture. Throughout the emphasis is on freshness, genuine flavour, minimum waste, intelligent - in otherwords, unfancy good cooking as one of the great joy of everyday life. And is the book to make it all possible, encompassing the full panoply of dishes that Americans have made their own, presented with a clarity that will ensure success for the novice and with a culinary inventiveness and variety that will inspire the adventurous cook.Other cookbooks by this author
- The Breakfast Book
- The Breakfast Book
- The Breakfast Book
- Cooking with Children: 15 Lessons for Children, Age 7 and Up, Who Really Want to Learn to Cook
- The Fannie Farmer Baking Book
- The Fannie Farmer Baking Book
- The Fannie Farmer Baking Book
- The Fannie Farmer Cookbook: The All-American Cookbook Classic 100th Anniversary
- The Fannie Farmer Cookbook
- The Fannie Farmer Cookbook
- The Fannie Farmer Cookbook
- The Fannie Farmer Cookbook
- The Fannie Farmer Cookbook
- The Fannie Farmer Cookbook
- The Fannie Farmer Cookbook, The All-American Cookbook Classic
- Learning to Cook with Marion Cunningham
- Lost Recipes: Meals to Share With Friends and Family
- Marion Cunningham's Good Eating: The Breakfast Book/The Supper Book
- The Supper Book
- The Supper Book
- The Supper Book: 10th Anniversary Edition