Fannie's Last Supper
Fannie's Last Supper

Author: Christopher Kimball

Publisher: Hachette Books

Published: 2010-10-05

Total Pages: 241

ISBN-13: 1401396291

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In the mid-1990s, Chris Kimball moved into an 1859 Victorian townhouse on the South End of Boston and, as he became accustomed to the quirks and peculiarities of the house and neighborhood, he began to wonder what it was like to live and cook in that era. In particular, he became fascinated with Fannie Farmer's Boston Cooking-School Cook Book. Published in 1896, it was the best-selling cookbook of its age-full of odd, long-forgotten ingredients, fascinating details about how the recipes were concocted, and some truly amazing dishes (as well as some awful ones). In Fannie's Last Supper, Kimball describes the experience of re-creating one of Fannie Farmer's amazing menus: a twelve-course Christmas dinner that she served at the end of the century. Kimball immersed himself in composing twenty different recipes-including rissoles, Lobster À l'AmÉricaine, Roast Goose with Chestnut Stuffing and Jus, and Mandarin Cake-with all the inherent difficulties of sourcing unusual animal parts and mastering many now-forgotten techniques, including regulating the heat on a coal cookstove and boiling a calf's head without its turning to mush, all sans food processor or oven thermometer. Kimball's research leads to many hilarious scenes, bizarre tastings, and an incredible armchair experience for any reader interested in food and the Victorian era. Fannie's Last Supper includes the dishes from the dinner and revised and updated recipes from The Boston Cooking-School Cook Book. A culinary thriller. it offers a fresh look at something that most of us take for granted-the American table.

The New Cooking School Cookbook
The New Cooking School Cookbook

Author: America's Test Kitchen

Publisher: America's Test Kitchen

Published: 2021-11-16

Total Pages: 681

ISBN-13: 1948703874

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Great cooks never stop learning. Go to cooking school in your own kitchen with over 80 themed courses to learn more than 200 skills and cook 400 recipes This all-new exploration of the fundamentals of cooking is perfect for anyone (from brand-new to experienced cooks) who wants to learn not just the “hows” but also the “whys” of cooking. Why does pizza bake better on a stone? Why do mushrooms benefit from water when sautéing? Why should you salt food at multiple stages during the cooking process? More than 80 focused courses let you dive into your favorite topics, whether it's Pizza, Fried Rice, Fish on the Grill, or Birthday Cake, and take a mini-bootcamp on the subject, each introduced by an ATK test cook. The courses are presented in easily digestible sections so you don't have to read a lot before you pick up your knife and start cooking. Cooking principles, technique, key takeaways, food science, and more are woven into each course so you learn as you cook. Jump into a class on Fresh Italian Pasta to learn how to: • make fresh pasta from scratch without a machine • cut fettucine and make Fettucine Alfredo • make a classic marinara sauce and basil pesto Infographic pages take you farther behind recipes and ingredients: See how olive oil is really produced, or how temperature affects the state of butter (and why firm, soft, and melted butter behave differently in cooking). Every chapter progresses from the basics of the best way to poach a perfect egg and make chicken broth to upping your game with huevos rancheros and mastering the elusive roast chicken. If you want to feel accomplished and really know how to cook, come learn with America's Test Kitchen.

Fannie in the Kitchen
Fannie in the Kitchen

Author: Deborah Hopkinson

Publisher: Simon and Schuster

Published: 2013-07-23

Total Pages: 40

ISBN-13: 1442484594

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Marcia was trying to help her mama. So maybe balancing on top of a tower of chairs to dip candles wasn't such a good idea. And perhaps her biscuits worked better as doorstops than dessert. Still, does her mama really need to hire a mother's helper? Then Fannie Farmer steps into their kitchen, and all of a sudden the biscuits are dainty and the griddle cakes aren't quite so...al dente. As Fannie teaches Marcia all about cooking, from how to flip a griddle cake at precisely the right moment to how to determine the freshness of eggs, Marcia makes a wonderful new friend. Here's the story "from soup to nuts" -- delightfully embellished by Deborah Hopkinson -- of how Fannie Farmer invented the modern recipe and created one of the first and best-loved American cookbooks. Nancy Carpenter seamlessly incorporates vintage engravings into her pen, ink, and watercolor illustrations, deliciously evoking the feeling of a time gone by.

Fannie Farmer 1896 Cook Book
Fannie Farmer 1896 Cook Book

Author: Fannie Merritt Farmer

Publisher: Skyhorse

Published: 2012-02-15

Total Pages: 703

ISBN-13: 1510720197

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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.

The Original Fannie Farmer 1896 Cookbook
The Original Fannie Farmer 1896 Cookbook

Author: Fannie Merritt Farmer

Publisher:

Published: 2016-06-17

Total Pages: 624

ISBN-13: 9781626543188

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Take a step back in time with the Original Fannie Farmer Cookbook, the official how-to-cook-everything book from the esteemed Boston Cooking School. First published in 1896, this cookbook is notable for being the first of its kind to take a rigorous, almost scientific approach to recipe writing, presenting the reader with careful step-by-step instructions that are taken for granted in modern cookbooks. Worth owning for its historical value alone, The Original Fannie Farmer Cookbook presents a unique window into the culinary world of the late 19th Century; you'll see how some tastes and cooking techniques have changed drastically over the last 150 years...and how some have hardly changed at all! In fact, many of the hundreds of recipes in this book are as delicious and useful as ever. Although you may not need to know how to prepare coals for heating for your stove, the classic recipes for nearly every occasion imaginable are a delightful source of inspiration and education. With dozens of chapters organized by ingredient and dish type, this book leaves no culinary stone unturned. Some favorites cover: Biscuits, breakfast cakes, and shortcakes Meats, including beef, veal, poultry, game, mutton, and lamb Sauces for fish and meat Fancy cakes and confections Canning and drying fruits and vegetables Puddings Vegetables Ices, ice creams, and other frozen desserts You'll also find fascinating general information on the preparation and treatment of a huge range of ingredients, as well as charts and tables detailing their nutritional values. One of the most important books in the history of American cuisine, The Original Fannie Farmer Cookbook is a must-have for chefs, homemakers, and anyone interested in the history of food in America.