Fannie Farmer CookbookWhen essential kitchen furniture included a coal range and a rocking chair, it also included Fannie Merritt Farmer's THE BOSTON COOKING SCHOOL COOKBOOK. First published by Little, Brown in 1896, it was at once recognized by American women as a reliable guidebook for down-to-earth cookery and quickly adopted as their favorite basic cookbook. In fact, it is still so essential that there is now the Eleventh Edition of this kitchen classic.
In revising FANNIE FARMER and maintaining its great tradition as the basic American cookbook, the aim is always to assure to each new generation of homemakers the best of the new in cookery as well as the best of the old. Here are old favorites to draw nostalgic sighs: Dutch Apple Cake, Boston Baked Beans, Brown Bread (with instructions for cutting it with a string!), and Roast Duck stuffed with orange slices. Yet the modern cook finds a marvelous new foil-roasted beef recipe next to the famous Beef a la Mode of FANNIE FARMER'S first edition in 1896, or elegant Greek Lemon Soup now for the first time a neighbor to Miss Farmer's own incomparable chicken stock. And because every recipe is home-tested and easy to follow, FANNIE FARMER is not only a basic cookbook it is also an encouragement to creative cookery. It is the one cookbook that anyone unversed in cooking can begin with and keep right on with, progressing from scrambled eggs and bacon to the heights of fine cuisine.
Perhaps that's the nicest thing about this book; it gives you a choice of simple or gourmet cookery. It concentrates on basic American favorites yet offers recipes from all over the world. Here is not only basic American cuisine like Indian Pudding and Fish Chowder but classic cuisine of other nations like French Chocolate Mousse, German Veal Holstein, and Italian pasta recipes. Indeed, THE FANNIE FARMER COOKBOOK brought fine cooking from around the world to American kitchens long before the word gourmet became fashionable. In recommending "cookbooks by men and women who know food and possess imagination, wit and taste," Holiday begins with Fannie Merritt Fanner's BOSTON COOKING SCHOOL COOKBOOK. "No cookbook in the English language," says Holiday, "has ever had such a long life in print. The . . . revisions provide a history of the changing food habits in twentieth century America."
Enhancing the famed classic qualities of older editions,
In short, now in its Eleventh Edition, the famous FANNIE FARMER COOKBOOK continues to be America's favorite basic cookbook clear, complete, richly informative, thoroughly indexed, well illustrated, and handsomely produced. It is a cookbook which belongs in every American kitchen.
What is History?
This is the Eleventh Edition of this kitchen classic and the most complete revision to date. When Fannie Farmer's first cookbook appeared in 1896, it was an instant success; at the turn of the century it outsold the most popular novels of the day. The most famous cookbook in the world, it now stands high on the all-time best-seller list, with sales over the three million mark. Many copies of earlier editions are still treasured and used.
How has the book changed over years?
It has always reflected the times. And since times (including family customs, trends in entertaining, and tastes in food) change so rapidly, revisions have been made on an average of every six years. The first edition outlined twelve-course formal dinners and most of the "family" recipes were designed for groups of six or eight, the average family size at that time. Later editions offered simplified menus, suggestions for informal entertaining. As modern kitchen equipment appeared, directions for its use were incorporated into the book.
In what ways is the new edition similar to the first edition - and to all others?
In approach, first of all. Fannie Farmer was a sensible woman, with a taste for fine food. She believed that food should be nourishing, simple to prepare, appealing to the eye and the palate. And these are the standards which have held throughout more than sixty years. Miss Farmer was the first to introduce level measurements, and this precision assured her followers of the same results every time they used one of her recipes. Miss Farmer tested every recipe personally. Today, Mrs. Perkins follows this same procedure even extending it so that each of her recipes has been tested in three kitchens and on different types of stoves. Beyond this Miss Farmer was an early nutritionist, and foresaw the day when knowledge of the principles of diet would be recognized as vital to health and well-being. In this Eleventh Edition, her niece has devoted considerable attention to the planning of all types of meals. In simplest words then, here is the basic cookbook that should be in your kitchen at all times.