Fannie Farmer 1896 Cook Book
The Boston Cooking School
Nonfiction, Food & Drink, Food Writing, International, USA
| Author: | Fannie Merritt Farmer | ISBN: | 9781510720190 |
| Publisher: | Skyhorse Publishing | Publication: | February 15, 2012 |
| Imprint: | Skyhorse Publishing | Language: | English |
| Author: | Fannie Merritt Farmer |
| ISBN: | 9781510720190 |
| Publisher: | Skyhorse Publishing |
| Publication: | February 15, 2012 |
| Imprint: | Skyhorse Publishing |
| Language: | English |
The cookbook that transformed the American kitchen from the country’s first celebrity chef. “Fannie Farmer was the original Rachael Ray.” (Smithsonian)
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.
“She wrote a book and created a legacy that has survived for more than a century after her death . . . Farmer’s cookbook revolutionized home cooking by introducing the concept of ‘level measurements.’” —Boston.com
“Fannie Farmer changed the world with a simple idea: that home cooking was a serious pursuit, worthy of standards. Her lasting legacy is the modern recipe.” —New England Network
The cookbook that transformed the American kitchen from the country’s first celebrity chef. “Fannie Farmer was the original Rachael Ray.” (Smithsonian)
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.
“She wrote a book and created a legacy that has survived for more than a century after her death . . . Farmer’s cookbook revolutionized home cooking by introducing the concept of ‘level measurements.’” —Boston.com
“Fannie Farmer changed the world with a simple idea: that home cooking was a serious pursuit, worthy of standards. Her lasting legacy is the modern recipe.” —New England Network
