The Fannie Farmer Cookbook

The Fannie Farmer Cookbook

Features nearly two thousand recipes and includes chapters dealing with microwave, outdoor, and vegetarian cooking Celebrating the 100th anniversary of a great American classic, the 13th edition with a new introduction by the author.

Author: Marion Cunningham

Publisher: Alfred a Knopf Incorporated

ISBN: 9780679450818

Category: Cooking

Page: 874

View: 869

Features nearly two thousand recipes and includes chapters dealing with microwave, outdoor, and vegetarian cooking
Categories: Cooking

Original 1896 Boston Cooking School Cook Book

Original 1896 Boston Cooking School Cook Book

A cookbook classic, acclaimed for such innovations as simple directions, concern with nutrition and terms now standard in American cooking.

Author: Fannie Merritt Farmer

Publisher: Courier Corporation

ISBN: 9780486296975

Category: Cooking

Page: 567

View: 114

A cookbook classic, acclaimed for such innovations as simple directions, concern with nutrition and terms now standard in American cooking. Detailed methods for preparing soups, seafood, meat, vegetables, poultry, salads, hot and cold desserts, and many other dishes. A delightful repository of information for nostalgia buffs and a useful aid for today's homemaker.
Categories: Cooking

Fannie Farmer 1896 Cook Book

Fannie Farmer 1896 Cook Book

This book is known for pioneering the standardization of measurements in recipe instructions, which made the creation of better meals possible for even the most inexperienced of cooks.

Author: Fannie Merritt Farmer

Publisher: Skyhorse

ISBN: 9781510720190

Category: Cooking

Page: 624

View: 187

A classic bestseller for over a century, the Fannie Farmer 1896 Cook Book contains an incredible offering of 1,380 recipes, from boiling an egg to preparing a calf’s head. Farmer’s instructions also go beyond recipes to include how to set the table for proper tea, full menu ideas for holiday dinners, housekeeping tips, and so much more. This book is known for pioneering the standardization of measurements in recipe instructions, which made the creation of better meals possible for even the most inexperienced of cooks. Farmer’s thorough text is chock full of fabulous Americana for cooks and non-cooks alike. This book is a great buy for cooks who want to get back to basics and enjoy the pleasures of traditional American cooking. Cooks who think they've done it all will discover classic recipes to share with friends and family, and total beginners will be comfortable with Farmer’s clear instructions for even the most basic meal prep. The Fannie Farmer Cook Book will be a valued addition to your cookbook collection.
Categories: Cooking

The Original Fannie Farmer 1896 Cookbook

The Original Fannie Farmer 1896 Cookbook

In fact, many of the hundreds of recipes in this book are as delicious and useful as ever.

Author: Fannie Merritt Farmer

Publisher:

ISBN: 1626543186

Category: Cooking

Page: 624

View: 216

Take a step back in time with the Original Fannie Farmer Cookbook, the official how-to-cook-everything book from the esteemed Boston Cooking School. First published in 1896, this cookbook is notable for being the first of its kind to take a rigorous, almost scientific approach to recipe writing, presenting the reader with careful step-by-step instructions that are taken for granted in modern cookbooks. Worth owning for its historical value alone, The Original Fannie Farmer Cookbook presents a unique window into the culinary world of the late 19th Century; you'll see how some tastes and cooking techniques have changed drastically over the last 150 years...and how some have hardly changed at all! In fact, many of the hundreds of recipes in this book are as delicious and useful as ever. Although you may not need to know how to prepare coals for heating for your stove, the classic recipes for nearly every occasion imaginable are a delightful source of inspiration and education. With dozens of chapters organized by ingredient and dish type, this book leaves no culinary stone unturned. Some favorites cover: Biscuits, breakfast cakes, and shortcakes Meats, including beef, veal, poultry, game, mutton, and lamb Sauces for fish and meat Fancy cakes and confections Canning and drying fruits and vegetables Puddings Vegetables Ices, ice creams, and other frozen desserts You'll also find fascinating general information on the preparation and treatment of a huge range of ingredients, as well as charts and tables detailing their nutritional values. One of the most important books in the history of American cuisine, The Original Fannie Farmer Cookbook is a must-have for chefs, homemakers, and anyone interested in the history of food in America.
Categories: Cooking

The 1896 Boston Cooking School Cook Book

The 1896 Boston Cooking School Cook Book

Offers contemporary cooks a guide to preparing old-fashioned American dishes, including New England specialties and adaptations of continental dishes

Author: Fannie M. Farmer

Publisher: Gramercy Books

ISBN: 0517186780

Category: Cooking

Page: 608

View: 536

Offers contemporary cooks a guide to preparing old-fashioned American dishes, including New England specialties and adaptations of continental dishes
Categories: Cooking

Fannie Farmer s 1896 Cookbook

Fannie Farmer s 1896 Cookbook

This edition is printed on premium acid-free paper.

Author: Fannie Farmer

Publisher:

ISBN: 1420968823

Category: Cooking

Page: 546

View: 508

Published in 1896, "Fannie Farmer's 1896 Cookbook: The Boston Cooking School Cookbook" by Fannie Merritt Farmer is a popular and influential classic American cookbook. Famous for its simple directions and the creation of many cooking terms that have since become standard in kitchens all over the world, Farmer's cookbook is full of recipes and information that remain helpful to this day. The book contains hundreds of recipes, including those for meat, poultry, and seafood dishes, various types of soup and salads, hot and cold desserts, baked goods and pastries. Farmer's cookbook was a huge success when it was first published and was notable for its inclusion of information on nutrition, which was unusual for a cookbook of that time. It has remained useful with its detailed and easy-to-follow instructions so that anyone, even those new to cooking, can successfully make the recipes. It is also a fascinating glimpse into the eating habits and preferences of average Americans at the end of the 19th century. An important addition to the collection of anyone who enjoys cooking and American history, "Fannie Farmer's 1896 Cookbook: The Boston Cooking School Cookbook" endures as an educational and practical guide to creating hundreds of delicious American dishes. This edition is printed on premium acid-free paper.
Categories: Cooking

The Boston Cooking School Cook Book

The Boston Cooking School Cook Book

Fannie Merritt Farmer (1857-1915) brought standardization to American recipes through her immensely popular cookbook, first published in 1896. She was influential in the fields of nutrition and domestic science.

Author: Fannie Merritt Farmer

Publisher: Wildside Press LLC

ISBN: 9781434428974

Category: Cooking

Page: 618

View: 869

Fannie Merritt Farmer (1857-1915) brought standardization to American recipes through her immensely popular cookbook, first published in 1896. She was influential in the fields of nutrition and domestic science.
Categories: Cooking

The Fannie Farmer Cookbook

The Fannie Farmer Cookbook

Revised, updated, and redesigned--with 325 new recipes (1,990 in all), three important new chapters (microwave cooking, outdoor cooking, and vegetarian dishes.

Author: Fannie Merritt Farmer

Publisher: Knopf Publishing Group

ISBN: 0394567889

Category: Cookery, American

Page: 874

View: 619

Revised, updated, and redesigned--with 325 new recipes (1,990 in all), three important new chapters (microwave cooking, outdoor cooking, and vegetarian dishes.
Categories: Cookery, American

Fannie s Last Supper

Fannie s Last Supper

Re-creating One Amazing Meal from Fannie Farmer's 1896 Cookbook
Christopher Kimball ... This also raised Fannie's profile since she was the author,
not the Boston Cooking School; in fact, the book was soon referred to as the “
Fannie ...

Author: Christopher Kimball

Publisher: Hachette UK

ISBN: 9781401396299

Category: Cooking

Page: 288

View: 936

In the mid-1990s, Chris Kimball moved into an 1859 Victorian townhouse on the South End of Boston and, as he became accustomed to the quirks and peculiarities of the house and neighborhood, he began to wonder what it was like to live and cook in that era. In particular, he became fascinated with Fannie Farmer's Boston Cooking-School Cook Book. Published in 1896, it was the best-selling cookbook of its age-full of odd, long-forgotten ingredients, fascinating details about how the recipes were concocted, and some truly amazing dishes (as well as some awful ones). In Fannie's Last Supper, Kimball describes the experience of re-creating one of Fannie Farmer's amazing menus: a twelve-course Christmas dinner that she served at the end of the century. Kimball immersed himself in composing twenty different recipes-including rissoles, Lobster À l'AmÉricaine, Roast Goose with Chestnut Stuffing and Jus, and Mandarin Cake-with all the inherent difficulties of sourcing unusual animal parts and mastering many now-forgotten techniques, including regulating the heat on a coal cookstove and boiling a calf's head without its turning to mush, all sans food processor or oven thermometer. Kimball's research leads to many hilarious scenes, bizarre tastings, and an incredible armchair experience for any reader interested in food and the Victorian era. Fannie's Last Supper includes the dishes from the dinner and revised and updated recipes from The Boston Cooking-School Cook Book. A culinary thriller. it offers a fresh look at something that most of us take for granted-the American table.
Categories: Cooking

A New Book of Cookery

A New Book of Cookery

Author: Fannie Merritt Farmer

Publisher: Case Press

ISBN: 9781444690903

Category: Cooking

Page: 588

View: 307

Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.
Categories: Cooking

Culinary Landmarks

Culinary Landmarks

Book, 1st ed., Boston: Little, Brown and Co., 1896 (United States: InU); 2nd ed.,
1896 (Bitting, p 153); Boston: Little, ... DLC); Fannie Farmer's Handy Cook Book;
Recipes from Her Famous Boston Cooking-School Cook Book, abridged by ...

Author: Elizabeth Driver

Publisher: University of Toronto Press

ISBN: 9780802047908

Category: Cooking

Page: 1257

View: 955

Culinary Landmarks is a definitive history and bibliography of Canadian cookbooks from the beginning, when La cuisinière bourgeoise was published in Quebec City in 1825, to the mid-twentieth century. Over the course of more than ten years Elizabeth Driver researched every cookbook published within the borders of present-day Canada, whether a locally authored text or a Canadian edition of a foreign work. Every type of recipe collection is included, from trade publishers' bestsellers and advertising cookbooks, to home economics textbooks and fund-raisers from church women's groups. The entries for over 2,200 individual titles are arranged chronologically by their province or territory of publication, revealing cooking and dining customs in each part of the country over 125 years. Full bibliographical descriptions of first and subsequent editions are augmented by author biographies and corporate histories of the food producers and kitchen-equipment manufacturers, who often published the books. Driver's excellent general introduction sets out the evolution of the cookbook genre in Canada, while brief introductions for each province identify regional differences in developments and trends. Four indexes and a 'Chronology of Canadian Cookbook History' provide other points of access to the wealth of material in this impressive reference book.
Categories: Cooking

Kentucky s Cookbook Heritage

Kentucky s Cookbook Heritage

2010. Fannie's Last Supper: Recreating One Amazing Meal from Fannie Farmer's
1896 Cookbook. New York: Hyperion. Kingsolver, Barbara, with Steven L. Hopp
and Camille Kingsolver. 2008. Animal, Vegetable, Miracle: A Year of Food Life.

Author: John van Willigen

Publisher: University Press of Kentucky

ISBN: 9780813146904

Category: Social Science

Page: 306

View: 657

Food is a significant part of our daily lives and can be one of the most telling records of a time and place. Our meals -- from what we eat, to how we prepare it, to how we consume it -- illuminate our culture and history. As a result, cookbooks present a unique opportunity to analyze changing foodways and can yield surprising discoveries about society's tastes and priorities. In Kentucky's Cookbook Heritage, John van Willigen explores the state's history through its changing food culture, beginning with Lettice Bryan's The Kentucky Housewife (originally published in 1839). Considered one of the earliest regional cookbooks, The Kentucky Housewife includes pre--Civil War recipes intended for use by a household staff instead of an individual cook, along with instructions for serving the family. Van Willigen also shares the story of the original Aunt Jemima -- the advertising persona of Nancy Green, born in Montgomery County, Kentucky -- who was one of many African American voices in Kentucky culinary history. Kentucky's Cookbook Heritage is a journey through the history of the commonwealth, showcasing the shifting priorities and innovations of the times. Analyzing the historical importance of a wide range of publications, from the nonprofit and charity cookbooks that flourished at the end of the twentieth century to the contemporary cookbook that emphasizes local ingredients, van Willigen provides a valuable perspective on the state's social history.
Categories: Social Science

Cook s Choice

Cook s Choice

This collection of recipes, selected for their appeal & the ready availability of ingredients, has been adapted for modern use with precise directions & measurements.

Author:

Publisher:

ISBN: IND:30000114596301

Category: Cooking

Page: 32

View: 480

A sampling of recipes from 35 of the most influential & rarest cookbooks from the 9th to the 19th centuries, exhibited at the Rosenbach Museum & library ( philadelphia) in 1982. This collection of recipes, selected for their appeal & the ready availability of ingredients, has been adapted for modern use with precise directions & measurements. Among the dishes included are Apicius' "Ham with Figs" (9th century), "Pesca in Gelatina" from Platina (1475), "Queen's Cake" from American Cookery (1796), "Snowballs" from the Fannie Farmer cookbook of 1896, & M. Escoffier's "Potage u Pistou" (1921).
Categories: Cooking

The Story behind the Dish Classic American Foods

The Story behind the Dish  Classic American Foods

The first published brownie recipe appeared in Fannie Merritt FarmerÊs 1896
Boston Cooking-School Cook Book, which remains one of the most important
cookbooks in American history. Fannie Farmer was one of a group of women
who ...

Author: Mark McWilliams

Publisher: ABC-CLIO

ISBN: 9780313385100

Category: Social Science

Page: 254

View: 897

Profiling 48 classic American foods ranging from junk and fast food to main dishes to desserts, this book reveals what made these dishes iconic in American pop culture. • 48 entries on the development, popularization, and adaptation of each dish • Numerous recipes • Historical photographs of American foods • Recommended reading lists for each chapter
Categories: Social Science

Chafing Dish Possibilities

Chafing Dish Possibilities

This early works is a fascinating collection of recipes for the Chafing-Dish.

Author: Fannie Merritt Farmer

Publisher: Goemaere Press

ISBN: 9781444638943

Category: History

Page: 160

View: 449

This early works is a fascinating collection of recipes for the Chafing-Dish. With much of the information still useful and practical today. Many of the earliest books, particularly those dating back to the 1900's and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.
Categories: History

Eating History

Eating History

Where Fannie Farmer made a marked departure from her predecessors was in
the section of the cookbook titled ... 10 Upon its publication in 1896, Farmer's
book received widespread attention in a number of newspapers and magazines.

Author: Andrew F. Smith

Publisher: Columbia University Press

ISBN: 9780231511759

Category: Cooking

Page: 392

View: 686

Food expert and celebrated food historian Andrew F. Smith recounts in delicious detail the creation of contemporary American cuisine. The diet of the modern American wasn't always as corporate, conglomerated, and corn-rich as it is today, and the style of American cooking, along with the ingredients that compose it, has never been fixed. With a cast of characters including bold inventors, savvy restaurateurs, ruthless advertisers, mad scientists, adventurous entrepreneurs, celebrity chefs, and relentless health nuts, Smith pins down the truly crackerjack history behind the way America eats. Smith's story opens with early America, an agriculturally independent nation where most citizens grew and consumed their own food. Over the next two hundred years, however, Americans would cultivate an entirely different approach to crops and consumption. Advances in food processing, transportation, regulation, nutrition, and science introduced highly complex and mechanized methods of production. The proliferation of cookbooks, cooking shows, and professionally designed kitchens made meals more commercially, politically, and culturally potent. To better understand these trends, Smith delves deeply and humorously into their creation. Ultimately he shows how, by revisiting this history, we can reclaim the independent, locally sustainable roots of American food.
Categories: Cooking

Miss Beecher s Domestic Receipt Book

Miss Beecher s Domestic Receipt Book

... Cooking School Cook Book: A Reprint of the 1884 Classic, Mary J. Lincoln [
1996]; Early American Cookery: ”The Good Housekeeper,” 1841, Sarah Josepha
Hale [1997]; Original 1896 Boston CookingSchool Cook Book, Fannie Farmer ...

Author: Catharine Beecher

Publisher: Courier Corporation

ISBN: 9780486143019

Category: Cooking

Page: 352

View: 299

1846 gem gives recipes for rice griddle cakes, royal crumpets, sassafras jelly, pickled nasturtiums, codfish relish, mutton hash, mock turtle soup, much more.
Categories: Cooking

Cookery and Dining in Imperial Rome

Cookery and Dining in Imperial Rome

( 23563-7 ) Miss BEECHER'S DOMESTIC RECEIPT - Book , Catharine Beecher .
( 41575-9 ) ... 9.95 THE SOUP Book , Louis P. DeGouy ( 22998 - X ) $ 9.95
ORIGINAL 1896 BOSTON COOKING - SCHOOL COOK BOOK , Fannie Merritt
Farmer .

Author: Apicius

Publisher: Courier Corporation

ISBN: 0486235637

Category: Cooking

Page: 301

View: 542

Oldest known cookbook in existence offers readers a clear picture of what foods Romans ate and how they prepared them, from fig fed pork to rose pie. 49 illustrations.
Categories: Cooking

Stories from Candyland

Stories from Candyland

She and I also shared her favorite cookbooks, including The Original Boston
Cooking-School Cook Book, the 1896 book by Fannie Farmer. Mrs. Farmer
agreed with my mother about the importance of cooking. Her dedication thanked
people ...

Author: Candy Spelling

Publisher: St. Martin's Press

ISBN: 1429921188

Category: Biography & Autobiography

Page: 272

View: 542

Carole Gene Marer spent her girlhood dreaming of meeting Rock Hudson, but when she finally had the chance—on her second date with her future husband, television mogul Aaron Spelling—she was so shy she hid all night in the powder room. How Candy morphed from that quiet girl into a seemingly-confident, stylish trophy wife, mistress of the largest house in Los Angeles (70,000 square feet when you count the attic) is at the heart of Stories from Candyland. The life Candy created for her family—her husband and children Tori and Randy—was fabulous, over-the-top, and often magical. So what if California Christmases don't come with snow? Let's make some on the tennis court! How do we take a cross-country family vacation with a dad who doesn't fly? By private train car, of course (with an extra for the fifty-two pieces of luggage). The kids want to dress up for Halloween? No problem, why not call in Nolan Miller to design their costumes? Candy had a hand in some of the most beloved television shows of all time (she once stopped production on "Dynasty" because Krystle Carrington's engagement ring was not spectacular enough), has entertained half of Hollywood in epic fashion, and lives an enviable life. But under all the fun and showmanship lies a more interesting character, still wrestling with some of the insecurities of her ingénue self. Oprah threw her into a major panic with a discussion of hoarding. A lifelong humming habit evolved as a unique coping mechanism. And there's nothing like being defined as, "well, you know, complicated" by your daughter on television and in her own book. Stories from Candyland sparkles with glamour and grand gestures. But it also satisfies with some more intimate Candy concerns: why being a perfect wife and mother was so important to her, how cooking and cleaning can keep the home fires burning, why collections matter, and whether dogs are better judges of people than people are. Visit Candyland in these pages and get a glimpse of a generous, glittering world revealing many of its surprising and funny secrets for the first time.
Categories: Biography & Autobiography

Appalachian Home Cooking

Appalachian Home Cooking

Every edition of the Boston Cooking School cookbook, the Fannie Farmer
Cookbook, starting in 1896 and through to the thirty-second edition of 1990,
includes a chow chow recipe. The recipe published in 1896 calls for 2 quarts
small green ...

Author: Mark F. Sohn

Publisher: University Press of Kentucky

ISBN: 9780813137568

Category: Cooking

Page: 384

View: 545

Mark F. Sohn's classic book, Mountain Country Cooking, was a James Beard Award nominee in 1997. In Appalachian Home Cooking, Sohn expands and improves upon his earlier work by using his extensive knowledge of cooking to uncover the romantic secrets of Appalachian food, both within and beyond the kitchen. Shedding new light on Appalachia's food, history, and culture, Sohn offers over eighty classic recipes, as well as photographs, poetry, mail-order sources, information on Appalachian food festivals, a glossary of Appalachian and cooking terms, menus for holidays and seasons, and lists of the top Appalachian foods. Appalachian Home Cooking celebrates mountain food at its best.
Categories: Cooking