The Fannie Farmer Cookbook
by Marion Cunningham
Review
The revised, thirteenth edition of The Fannie Farmer Cookbook by Marion Cunningham features 325 new recipes and new chapters dealing with microwave, outdoor, and vegetarian cooking. Buy this cookbook for its baking section alone—cookies, puddings, cakes, no-fail pie crusts—which is first rate.
Marion Cunningham’s recipes for “good everyday cooking” are simple, short, and manageable with straightforward, clear instructions. This is the book you pick up when you are either searching for a specific recipe, or just browsing for some ideas on what to make for dinner tonight. You’ll find yourself going back and forth between your copy of The Joy of Cooking and The Fannie Farmer Cookbook, finding what you need in one or the other, but always wanting both.
Every kitchen should have a copy of this American classic—it’s been helping around the kitchen with solid, reliable recipes and sage advice for 100 years, and is a trusty friend indeed.
“True to its American roots, this remains an excellent meat-and-potatoes cookbook, but exhibits welcome range—from frankfurters to roast goose, smoked salmon tartare to trail mix—relishing food as a social enterprise.”—Publisher’s Weekly
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