spoonring's Full Review: Marion Cunningham et al - The Fannie Farmer Cookbo...
I recieved this book as a gift when my wife and I got married.The Fannie The Fannie Farmer cookbook was originally printed in 1896 as the class book for the Boston cooking school,it has been revised twice by Marion Cunnungham with the latest pressing in 1996.
This book is very informitive and could teach just about anyone how to cook.This is not just a recipe book (although there are plenty of recipes) but an actual teaching guide.
There are many useful hints all over the book,some examples are,Liquid and Dry equivalents,symbols to indicate vegetarion recipes and family favorites,storing wines,cooking temperatures for beef,lamb,pork,and veal(rare,medium,and well done,),plus to many more to list.Some of the recipe catagories are meat,poultry,pies,vegetarian and even microwave cooking.This book also has a convient section called the make up of our foods where it lists the calories,cholesterol,fat,protein,and carbohydrates of everything from almonds to zucchini.
All of the recipes are pretty easy and easily revisable to your own taste.(If your like me your always "fixing" your recipes.)Alot of this information I actually learned in a culinary arts program.
The only disadvantage to this book is that its not easy to navigate Like most cookbooks.If you are looking just for recipes I would sugest McCalls cooking school or Betty Crockers cookbook.
My favorite recipe in this book is for the baked onion,its simple and it tastes great.I would definatly get this book to everyone especialy if you are new to cooking.
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