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The Fannie Farmer Cookbook

Author: Marion Cunningham
Publisher: Alfred a Knopf Incorporated
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Size: 24,31 MB
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Features nearly two thousand recipes and includes chapters dealing with microwave, outdoor, and vegetarian cooking


Original 1896 Boston Cooking School Cook Book

Author: Fannie Merritt Farmer
Publisher: Courier Corporation
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Format Type: PDF, ePub, Mobi
Size: 21,97 MB
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A cookbook classic, acclaimed for such innovations as simple directions, concern with nutrition and terms now standard in American cooking. Detailed methods for preparing soups, seafood, meat, vegetables, poultry, salads, hot and cold desserts, and many other dishes. A delightful repository of information for nostalgia buffs and a useful aid for today's homemaker.


The Original Fannie Farmer 1896 Cookbook

Author: Fannie Merritt Farmer
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Size: 17,45 MB
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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.


The Fannie Farmer Junior Cookbook

Author: Joan Scobey
Publisher: Little, Brown Books for Young Readers
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Size: 22,65 MB
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For generations, Fanny Farmer has introduced young chefs to the world of good eating. This revised and updated edition offers delicious, healthy recipes for breads, soups, salads, meats, pastas, pies, and much more. Step-by-step instructions and basic guides to the ingredients, terminology, and common kitchen equipment are enhanced by informative illustrations. Safety tips and menus are also provided to help young cooks feel comfortable organizing meals for the whole family.


Fannie Farmer 1896 Cook Book

Author: Fannie Merritt Farmer
Publisher: Skyhorse
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Size: 26,46 MB
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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.


Fannie Farmer Junior Cookbook

Author: Joan Scobey
Publisher: Turtleback Books
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Format Type: PDF
Size: 21,59 MB
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Introduces the basic ingredients, utensils and equipment, and safety aspects of cooking and provides recipes for soups, main dishes, vegetables, and other foods.


Manly Meals and Mom s Home Cooking

Author: Jessamyn Neuhaus
Publisher: JHU Press
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Format Type: PDF
Size: 21,82 MB
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More than a history of the cookbook, Manly Meals and Mom's Home Cooking provides an absorbing and enlightening account of gender and food in modern America.


Eating History

Author: Andrew F. Smith
Publisher: Columbia University Press
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Size: 27,71 MB
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Food expert and celebrated food historian Andrew F. Smith recounts--in delicious detail--the creation of contemporary American cuisine. The diet of the modern American wasn't always as corporate, conglomerated, and corn-rich as it is today, and the style of American cooking, along with the ingredients that compose it, has never been fixed. With a cast of characters including bold inventors, savvy restaurateurs, ruthless advertisers, mad scientists, adventurous entrepreneurs, celebrity chefs, and relentless health nuts, Smith pins down the truly crackerjack history behind the way America eats. Smith's story opens with early America, an agriculturally independent nation where most citizens grew and consumed their own food. Over the next two hundred years, however, Americans would cultivate an entirely different approach to crops and consumption. Advances in food processing, transportation, regulation, nutrition, and science introduced highly complex and mechanized methods of production. The proliferation of cookbooks, cooking shows, and professionally designed kitchens made meals more commercially, politically, and culturally potent. To better understand these trends, Smith delves deeply and humorously into their creation. Ultimately he shows how, by revisiting this history, we can reclaim the independent, locally sustainable roots of American food.


What to Have for Dinner

Author: Fannie Merritt Farmer
Publisher: Sims Press
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Size: 24,71 MB
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Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.


The 1896 Boston Cooking School Cook Book

Author: Fannie M. Farmer
Publisher: Gramercy Books
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Format Type: PDF, ePub, Mobi
Size: 14,54 MB
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Offers contemporary cooks a guide to preparing old-fashioned American dishes, including New England specialties and adaptations of continental dishes