Fannie's Last Supper Re-Creating One Amazing Meal from Fannie Farmer's 1896 Cookbook (Hardcover)
| Author: Christopher Kimball |
List Price:
$25.99
(Save 27%)
Today
$18.87
+ $3.75 SHIPPING
EARN 5x (95) RAKUTEN SUPER POINTSWhat's this?
| Format: | Hardcover |
Click here for Kobo Edition (eBook). Available for $16.19! (What's this?)
Condition:
Brand New
In Stock:
Usually Ships within 24 hours
Very few left In Stock! Order soon -- product may sell out.
1 New
from
$18.87
5x
Share
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. |
|
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.
Book Format:
Related Products
