The Fannie Farmer Cookbook (Hardcover)

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Best Cooking Resource

on 3/7/2003

This book has all the basics, things we would have learned from our mothers if our mothers and we hadn't started making careers for ourselves outside our homes. Perfect resource for the young woman just starting out on her own or newly married. It's my favorite resource for tried and true traditional cooking methods and recipes. Read More

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Product Overview

Celebrating the centennial of the classic cookbook, this revised, thirteenth edition features 325 new recipes and new chapters dealing with microwave, outdoor, and vegetarian cooking. 50,000 first printing. Tour. *Author: Cunningham, Marion/ Jarrett, Lauren (ILT)/ Farmer, Fannie Merritt *Publication Date: 1996/09/01 *Number of Pages: 874 *Binding Type: Hardcover *Language: English *Depth: 2.25 *Width: 7.00 *Height: 10.00


Publisher Random House Inc
Mfg Part# 9780679450818
SKU 30117346
Format Hardcover
ISBN10 0679450815
Release Date 9/1/1996
Dimensions (in Inches) 10H x 7L x 2.25T
Author Info
Fannie Farmer
Fannie Farmer, the first woman to codify and write down recipes, was born in Boston in 1854. A slight stroke at the age of 16 resulted in a lame leg, but when her father's printing business failed she was forced to get a job despite her handicap. Like many middle class girls of the time, she went to work for as a servant in the home of wealthy family. Finding that she had a gift for the domestic arts, she enrolled in the Boston Cooking School, where she eventually rose to the position of Director. Under her supervision, THE BOSTON COOKING SCHOOL COOKBOOK was published in 1896 and was enormously successful. A few years later, she founded her own school--Miss Farmer's School of Cookery--which was designed to teach cooking skills to ordinary housewives rather than teachers and professionals. THE FANNIE FARMER COOKBOOK, successor to the earlier book, is still in print today. Fannie Farmer died in 1915 from kidney disease at the age of 72. Her name lives on and is synonymous with American cooking.
"I would make it a law that you cannot have more than five ingredients in any dish, two of them being salt and pepper. Too many chefs don't know when to quit."
From the Publisher
Editors Note Celebrating the 100th anniversary of a great American classic, the 13th edition with a new introduction by the author.
Editors Note 1 One hundred years after the first publication of The Boston Cooking-School Cook Book by Fannie Merritt Farmer, Knopf celebrates The Fannie Farmer Cookbook with a new jacket and a new Preface by Marion Cunningham, widely known as today's Fannie Farmer. 140 drawings.
Product Attributes
Book Format Hardcover
Edition 0013
Number of Pages 0896
Publisher Alfred A. Knopf
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Format: Hardcover
Condition: Brand New
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Best Cooking Resource on Mar 07, 2003