This is the best cookbook I have ever used. Gives the basics for everything. I have used this cookbook since I was a teenager. My mother's copy was from the sixties, she wouldn't part with it and bought my copy in 1981 copyright 1979, I have used it so much that it is literally in pieces. I have six children and would like to give each of them a copy. I have bought many cookbooks over the years and this is the only one that I have kept and consistently used.
Excellent cookbook...has some great receipes that my loved!!!!
One of America's heritage cookbooks and a perennial favorite. Over 1000 pages and more than 1800 classic recipes - a gem among paperback cookbooks.
An all-time standard for cooks. One of the half-dozen or so cookbooks that your mom learned to cook with. Solid, easy recipes
classic cookbook. Never gets outdated.
Margarita T. (margarita) reviewed The Fannie Farmer Cookbook, 13th Edition on + 59 more book reviews
If you are a serious cook, you already have this book on your shelf (or maybe you are ordering it now). If you are interested in learning how to be a good cook, get a copy of this book and use it often. This book will make you a better cook, even if you are not the least bit talented in the kitchen. If you do happen to be talented in the kitchen, you will win the praise of friends and family for years to come by sticking by these tried-and-true recipes. This should be one of the books that you look to first when searching for a recipe for an old dish that you want to make for your family. It is also a great resource for fancy dishes for dinner parties and holidays.
This 1230 page cookbook, with nearly 2000 recipes has been kept by the stoves of American cooks for nearly a century. This cookbook includes traditional American favorites and contemporary classics, buying information, cooking instructions, and hundreds of food tips. There are also chapters on microwave, outdoor, and vegatarian cooking.
Marion Cunningham's brilliant revision of this classic home cooking reference addresses "good everyday cooking." Cunningham states that "every meal should be a small celebration," and she eases the preparation of those celebrations with clear, straightforward instructions and hints on how to make the most of every meal through beautiful presentation and balanced nutrition. The chapter on microwaved foods is clear and presents recipes that are simple and taste great. Cunningham's work especially shines in the chapters on baking, as might be expected from her work onThe Fannie Farmer Baking BookandThe Breakfast Book.Your piecrusts will always be crisp and flaky under her tutelage.
A great learning resource for many basic American dishes.
