The Fannie Farmer Cookbook

Author: Marion Cunningham

Publisher: Alfred a Knopf Incorporated

ISBN:

Category: Cooking

Page: 874

View: 262

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

Original 1896 Boston Cooking-School Cook Book

Author: Fannie Merritt Farmer

Publisher: Courier Corporation

ISBN:

Category: Cooking

Page: 567

View: 932

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.

The 1896 Boston Cooking-School Cook Book

Author: Fannie M. Farmer

Publisher: Gramercy Books

ISBN:

Category: Cooking

Page: 608

View: 319

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

Fannie Farmer 1896 Cook Book

Author: Fannie Merritt Farmer

Publisher: Skyhorse

ISBN:

Category: Cooking

Page: 624

View: 984

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.

The Original Fannie Farmer 1896 Cookbook

Author: Fannie Merritt Farmer

Publisher:

ISBN:

Category: Cooking

Page: 624

View: 443

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.

Fannie Farmer's 1896 Cookbook

The Boston Cooking School Cookbook

Author: Fannie Farmer

Publisher:

ISBN:

Category: Cooking

Page: 546

View: 886

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.

The Boston Cooking-School Cook Book

Author: Fannie Merritt Farmer

Publisher: Wildside Press LLC

ISBN:

Category: Cooking

Page: 618

View: 615

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.

The Fannie Farmer Cookbook

Author: Fannie Merritt Farmer

Publisher: Knopf Publishing Group

ISBN:

Category: Cookery, American

Page: 874

View: 788

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

Fannie's Last Supper

Re-creating One Amazing Meal from Fannie Farmer's 1896 Cookbook

Author: Christopher Kimball

Publisher: Hachette UK

ISBN:

Category: Cooking

Page: 288

View: 825

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.

A New Book of Cookery

Author: Fannie Merritt Farmer

Publisher: Case Press

ISBN:

Category: Cooking

Page: 588

View: 261

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.

Culinary Landmarks

A Bibliography of Canadian Cookbooks, 1825-1949

Author: Elizabeth Driver

Publisher: University of Toronto Press

ISBN:

Category: Cooking

Page: 1257

View: 514

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.

Chafing Dish Possibilities

Author: Fannie Merritt Farmer

Publisher: Kite Press

ISBN:

Category: Cooking

Page: 160

View: 783

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.

Cook's Choice

A Selection of Recipes from Rare and Important Cookbooks from the Ninth to the Nineteenth Century

Author:

Publisher:

ISBN:

Category: Cooking

Page: 32

View: 935

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).

The Story behind the Dish: Classic American Foods

Classic American Foods

Author: Mark McWilliams

Publisher: ABC-CLIO

ISBN:

Category: Social Science

Page: 254

View: 524

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

Manly Meals and Mom's Home Cooking

Cookbooks and Gender in Modern America

Author: Jessamyn Neuhaus

Publisher: JHU Press

ISBN:

Category: History

Page: 352

View: 108

From the first edition of The Fannie Farmer Cookbook to the latest works by today's celebrity chefs, cookbooks reflect more than just passing culinary fads. As historical artifacts, they offer a unique perspective on the cultures that produced them. In Manly Meals and Mom's Home Cooking, Jessamyn Neuhaus offers a perceptive and piquant analysis of the tone and content of American cookbooks published between the 1790s and the 1960s, adroitly uncovering the cultural assumptions and anxieties—particularly about women and domesticity—they contain. Neuhaus's in-depth survey of these cookbooks questions the supposedly straightforward lessons about food preparation they imparted. While she finds that cookbooks aimed to make readers—mainly white, middle-class women—into effective, modern-age homemakers who saw joy, not drudgery, in their domestic tasks, she notes that the phenomenal popularity of Peg Bracken's 1960 cookbook, The I Hate to Cook Book, attests to the limitations of this kind of indoctrination. At the same time, she explores the proliferation of bachelor cookbooks aimed at "the man in the kitchen" and the biases they display about male and female abilities, tastes, and responsibilities. Neuhaus also addresses the impact of World War II rationing on homefront cuisine; the introduction of new culinary technologies, gourmet sensibilities, and ethnic foods into American kitchens; and developments in the cookbook industry since the 1960s. More than a history of the cookbook, Manly Meals and Mom's Home Cooking provides an absorbing and enlightening account of gender and food in modern America.

Eating History

Thirty Turning Points in the Making of American Cuisine

Author: Andrew F. Smith

Publisher: Columbia University Press

ISBN:

Category: Cooking

Page: 392

View: 889

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.

What to Have for Dinner

Author: Fannie Merritt Farmer

Publisher: Sims Press

ISBN:

Category:

Page: 314

View: 983

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.

Stories from Candyland

Confections from One of Hollywood's Most Famous Wives and Mothers

Author: Candy Spelling

Publisher: St. Martin's Press

ISBN:

Category: Biography & Autobiography

Page: 272

View: 700

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.

Appalachian Home Cooking

History, Culture, and Recipes

Author: Mark F. Sohn

Publisher: University Press of Kentucky

ISBN:

Category: Cooking

Page: 384

View: 898

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.

Miss Beecher's Domestic Receipt-Book

Author: Catharine Beecher

Publisher: Courier Corporation

ISBN:

Category: Cooking

Page: 352

View: 433

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