The Fannie Farmer Cookbook: Anniversary Author: Marion Cunningham | Language: English | ISBN:
0679450815 | Format: PDF
The Fannie Farmer Cookbook: Anniversary Description
Amazon.com Review
Marion Cunningham's brilliant revision of this classic home cooking reference addresses "good everyday cooking." Cunningham states that "every meal should be a small celebration," and she eases the preparation of those celebrations with clear, straightforward instructions and hints on how to make the most of every meal through beautiful presentation and balanced nutrition. The chapter on microwaved foods is clear and presents recipes that are simple and taste great. Cunningham's work especially shines in the chapters on baking, as might be expected from her work on
The Fannie Farmer Baking Book and
The Breakfast Book. Your piecrusts will always be crisp and flaky under her tutelage.
From the Inside Flap
Celebrating the 100th anniversary of a great American classic, the 13th edition with a new introduction by the author.
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- Hardcover: 896 pages
- Publisher: Knopf; Anv edition (September 9, 1996)
- Language: English
- ISBN-10: 0679450815
- ISBN-13: 978-0679450818
- Product Dimensions: 9.5 x 7 x 1.9 inches
- Shipping Weight: 3.3 pounds (View shipping rates and policies)
I have been cooking for family and friends for over thirty years; I owned my own successful catering business for a time, and I own over 150 cookbooks. Cooking is therapy for me, and nothing pleases me more than to have someone who enjoys a dish I've made ask me for the recipe. Having said that, I feel qualified to make some complaints about the "Fannie Farmer Cookbook: Anniversary."
For the most part, I agree with editor Marion Cunningham's attitudes about food and cooking, that taste and nutrition are paramount, and sometimes less is more. Many people overseason their cooking, or combine incompatible ingredients. Cunningham is firmly against that, and so am I. I'm also a firm believer in making a new recipe exactly as directed the first time, and if you decide to make it again, then make any alterations or substitutions you think appropriate.
There are many rewards in this perennially popular, omnibus cookbook. (By the way, I can find absolutely no difference between the "Anniversary" edition and the previous one, published in 1996, except the cover art.) Whatever recent edition you may have, I consider these dishes to be outstanding, and they are part of my culinary repertoire: Red Snapper San Felipe, Eggplant-Zucchini Appetizer, Savory Casserole of Chicken, Scrambled Eggs Bourget, Buttermilk Pralines, Pasta with Zucchini, Chinese Chicken in Lettuce Leaves, Green Chili Pie and Vegetarian Baked Beans.
However, two recipes in the Poultry chapter are cause for concern, in my opinion. I don't believe the cooking times for either Sauteed Chicken Breasts (p. 240) or Chicken Parmesan (p. 241) are long enough for the chicken to be safe to eat. Three minutes per side for chicken pieces that are not pounded flat just isn't going to cut it.
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