Fannie's Last Supper Re-Creating One Amazing Meal from Fannie Farmer's 1896 Cookbook (Hardcover)
| Author: Christopher Kimball |
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Product Details:
Format: Hardcover
Publisher: Hyperion Books
ISBN-10: 1401323227
ISBN-13: 9781401323226
Sku: 214441660
Publish Date: 10/1/2010
Dimensions:
(in Inches) 9.5H x 6.5L x 1.25T
Pages:
272
Age Range:
22 to UP
See more in Courses & Dishes / General
| Kimball recreates an extravagant 12-course Christmas dinner taken from Fannie Farmer''s "The Boston Cooking School Cookbook," published in 1896. The book ties in with a PBS special airing in November. |
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From the Publisher:
In this culinary and historical adventure, Kimball, founder of Cook's Illustrated and host of the PBS series America's Test Kitchen, hosts a Victorian dinner based on the recipes of Fannie Farmer, author of The Boston Cooking-School Cook Book, which was first published in 1896. |
Annotation:
Chris Kimball, founder of Cook's Illustrated and TV host of AMERICA'S TEST KITCHEN, spirits his readers back to Victorian-era Boston as he searches out the ingredients and implements he needs to prepare and then serve the ornate 12-course Christmas extravaganza (including stuffed goose, rissoles, and dessert jellies) detailed by Fannie Farmer in her 1896 bestseller, THE BOSTON COOKING-SCHOOL COOKBOOK. With precision, intelligence, and humor, Kimball tests and tastes (and often revamps the less palatable recipes) while entertaining readers with a social history of food, dining, and the difficulties of cooking without refrigeration or oven thermometers. A riveting read, with recipes.
Chris Kimball, founder of Cook's Illustrated and TV host of AMERICA'S TEST KITCHEN, spirits his readers back to Victorian-era Boston as he searches out the ingredients and implements he needs to prepare and then serve the ornate 12-course Christmas extravaganza (including stuffed goose, rissoles, and dessert jellies) detailed by Fannie Farmer in her 1896 bestseller, THE BOSTON COOKING-SCHOOL COOKBOOK. With precision, intelligence, and humor, Kimball tests and tastes (and often revamps the less palatable recipes) while entertaining readers with a social history of food, dining, and the difficulties of cooking without refrigeration or oven thermometers. A riveting read, with recipes.
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