Marion Cunningham, Jeri Laber, Fannie Merritt Farmer
[PDF.fe57] The Fannie Farmer Cookbook
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| #652788 in Books | 1979-08-12 | 1979-08-12 | Ingredients: Example Ingredients | Original language:English | PDF # 1 | File type: PDF | 811 pages | Introduction by James Beard||11 of 11 people found the following review helpful.| I bow before thee, Fannie Farmer and Marion Cunnigham|By blackie starr|I bought this book in 1983 and LOVE it still. There are old skool basics (aspic, mousse) and newer recipes that aren't quite up to speed in 2015 (guacamole) but overall, this has been one of the books I use after viewing twenty recipes online. It's the Decider for me on technique and ingredients. I gave a|From Publishers Weekly|In its 13th edition, a classic American cookbook is here revised for the contemporary home cook. Restaurant consultant and San Francisco Chronicle columnist Cunningham has added chapters on microwave and outdoor cooking, cut down on excess
Here is the great basic American cookbook—with more than 1,990 recipes, plain and fancy—that belongs in every household.
Originally published in 1896 as The Boston Cooking-School Cook Book by Fannie Merritt Farmer, it became the coobook that taught generations of Americans how to cook. Completely updating it for the first time since 1979, Marion Cunningham made Fannie Farmer once again a household word for a new generation of cooks.
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You easily download any file type for your device.The Fannie Farmer Cookbook | Marion Cunningham, Jeri Laber, Fannie Merritt Farmer. I was recommended this book by a dear friend of mine.
