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With its 1839 recipes and text, this cookbook represents the best in American cooking. It provides for the beginning cook the finest possible grounding in the basics, and for every cook the richest and most reliable source for all the wonderful, down-to-earth dishes that form the American culinary heritage. All the recipes from the preceding 12 editions have been preserved - re-tested and rewritten where necessary. Lost treasures - including delicious recipes that were eliminated in the era when practically no one baked bread - have been rediscovered and restored to their rightful place in the cook's repertoire. This is a book to consult for the finest possible recipes for pumpkin soup, old-fashioned New England chowder, carpetbag steak, roast stuffed turkey, Anadama bread, Indian pudding, apple pie, and all the other traditional favourites. Scores of new recipes have been added and many chapters entirely revamped: "Appetizers and Hors d'Oeuvres" is reshaped to meet today's various styles of entertaining; the fish section is enlarged to include a greater variety of fish and shellfish and features simples short cooking for maximum flavour; a special chapter explores all kinds of "Filled Things" - from sandwiches to crepes, quiches, pizzas, stuffed vegetable and pastas; new attention is paid to cereals and grains and heathful salads; the vegetable and fruit chapters are restructured to emphasize fresh produce, showing what to look for in the market, stressing cooking techniques that best preserve flavour and texture. Throughout the emphasis is on freshness, genuine flavour, minimum waste, intelligent - in otherwords, unfancy good cooking as one of the great joy of everyday life. And is the book to make it all possible, encompassing the full panoply of dishes that Americans have made their own, presented with a clarity that will ensure success for the novice and with a culinary inventiveness and variety that will inspire the adventurous cook.
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Marion Cunningham (1922-2012) was born in southern California and lived much of her life in Walnut Creek. She was responsible for the complete revision of The Fannie Farmer Cookbook and was the author of The Fannie Farmer Baking Book, The Breakfast Book, The Supper Bok, Cooking with Children, and Learning to Cook with Marion Cunningham. She traveled frequently throughout the country giving cooking demonstrations, contributed numerous articles to Bon Appétit, Food & Wine, Saveur, and Gourmet magazines, and wrote a column for the San Francisco Chronicle. In May 2003 she received the Lifetime Achievement Award of the James Beard Foundation.From the Hardcover edition. From the Inside Flap:
Celebrating the 100th anniversary of a great American classic, the 13th edition with a new introduction by the author.
"From the Hardcover edition.
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Book Description Knopf, 1990. Condition: New. book. Seller Inventory # M0394567889
Book Description Knopf, 1990. Hardcover. Condition: New. 13th Revised. Seller Inventory # DADAX0394567889
Book Description Knopf, 1990. Hardcover. Condition: New. Never used!. Seller Inventory # P110394567889
Book Description Knopf, 1990. Hardcover. Condition: New. Brand New!. Seller Inventory # VIB0394567889