The Fannie Farmer Cookbook by Marion Cunningham

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Notes about this book

  • BlytheSpirit on January 31, 2012

    I like the beef stew recipe and lazy daisy cake.

Notes about Recipes in this book

  • Basic muffins

    • ashallen on October 26, 2020

      This basic recipe hasn't changed since my 1965 edition :). My older edition does mention the possibility of using an additional egg and up to 1/2 cup sugar, however, and omitting 2 tbsp from the 2 cups of flour if using all-purpose vs. pastry flour. It also has a variation called "orange muffins" which has disappeared from later editions that calls for mixing in 3/4 c diced candied orange peel. That's the variation I made, using homemade peel I'd packed in syrup that's very tender. I also used the extra egg, the 1/2 c sugar, and an extra 1/4 tsp salt since I thought all that orange peel might need some balancing out. I subtracted the 2 tbsp of flour. These were surprisingly good - the large amount of orange peel was really delicious. The basic cake part did its job supporting the peel and had a slightly springy (but not tough) texture. On its own, it'd be on the plain side, but it's a fine background for various add-ins or spreading with butter and jam.

  • Corn bread

    • ashallen on June 06, 2020

      This is a fine, basic corn bread recipe. I prefer the flavor that comes from using buttermilk, soured milk, or thinned yogurt in place of regular milk.

  • Hermits

    • ashallen on June 15, 2020

      I loved the dark, spicy flavor of these but the texture was off - like a wet, dense, "underbaked" brownie and more tender than chewy. I'm hoping that the main cause was that I pre-soaked my raisins (which had seemed dry) - I won't do that next time. The raisin moisture was exacerbated given that I was using the 1965 edition recipe which calls for 1/4 c dried currants in addition to the raisins (I substituted more raisins) plus 3 tbsp candied citron and/or candied orange peel. I used homemade candied peel packed in sugar syrup - I squeezed it out but it was still very moist. I baked these for ~20 minutes after which the corners were ~192F and the center was ~185F. Since their flavor is very good, I'll try these again. In the meantime, the "gooey" version might make a good mix-in for a batch of vanilla ice cream...

  • Basic pastry

    • dkazmercyk on March 20, 2017

      This is my go-to crust for almost everything- especially quiches.

  • Lemon ice

    • ellencooks on January 27, 2018

      Made this tonight in our Cuisinart ice cream maker. Loved it.

  • Rhubarb fig marmalade

    • Lindalib on June 13, 2013

      Very easy and straightforward, although having weighed all the ingredients, I don't think it made as much as the recipe indicated. Still, it had a mellow flavor.

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  • ISBN 10 0394406508
  • ISBN 13 9780394406503
  • Linked ISBNs
  • Published Aug 12 1979
  • Format Hardcover
  • Page Count 811
  • Language English
  • Edition 12th
  • Countries United States
  • Publisher Alfred A. Knopf
  • Imprint Alfred A. Knopf

Publishers Text

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.


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