Cunningham has been careful always to preserve the best of the old. She knows what today's cooks are looking for, and she has a way of instilling confidence and joy in the act of cooking. What makes this basic cookbook so distinctive is that Marion Cunningham, who is the personification of the nineteenth-century teacher, is always at your side with her forthright tips and comments, encouraging the beginning cook and inspiring the more adventurous. 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.
FANNIE FARMER COOKBOOK RECIPES ONLINE HOW TO
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. Here is the great basic American cookbook-with more than 1,990 recipes, plain and fancy-that belongs in every household. On its own, it'd be on the plain side, but it's a fine background for various add-ins or spreading with butter and jam. The basic cake part did its job supporting the peel and had a slightly springy (but not tough) texture. These were surprisingly good - the large amount of orange peel was really delicious. I also used the extra egg, the 1/2 c sugar, and an extra 1/4 tsp salt since I thought all that orange peel might need some balancing out. That's the variation I made, using homemade peel I'd packed in syrup that's very tender. It also has a variation called "orange muffins" which has disappeared from later editions that calls for mixing in 3/4 c diced candied orange peel. My older edition does mention the possibility of using an additional egg and up to 1/2 cup sugar, however, and omitting 2 tbsp from the 2 cups of flour if using all-purpose vs. From Julia Child to Cooking.This basic recipe hasn't changed since my 1965 edition :).
"A Necessary Bore": Contradictions in the Cooking MystiqueĬonclusion.
The Most Important Meal: Women's Home Cooking, Domestic Ideology, and CookbooksĬhapter 11. "King of the Kitchen": Food and Cookery Instruction for MenĬhapter 10. Part III:The Cooking Mystique: Cookbooks and Gender, 1945–1963Ĭhapter 9. Lima Loaf and Butter StretchersĬhapter 6."Ways and Means for War Days": The Cookbook-Scrapbook Compiled by Maude ReidĬhapter 7."The Hand That Cuts the Ration Coupon May Win the War": Women's Home-Cooked Patriotism Part II: "You are First and Foremost Homemakers:Cookbooks and the Second World WarĬhapter 5. Ladylike Lunches and Manly Meals: The Gendering of Food and Cooking "Cooking Is Fun":Women's Home Cookery As Art, Science, and NecessityĬhapter 4. Recipes for a New Era: Food Trends, Consumerism, Cooks, and CookbooksĬhapter 3. From Family Receipts to Fannie Farmer: Cookbooks in the United States, 1796–1920Ĭhapter 2.
Part I: "A Most Enchanting Occupation": Cookbooks in Early and Modern America, 1796–1941Ĭhapter 1. 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. Neuhaus also addresses the impact of World War II rationing on homefront cuisine the introduction of new culinary technologies, gourmet sensibilities, and ethnic foods into American kitchens and developments in the cookbook industry since the 1960s. At the same time, she explores the proliferation of bachelor cookbooks aimed at "the man in the kitchen" and the biases they display about male and female abilities, tastes, and responsibilities. While she finds that cookbooks aimed to make readers-mainly white, middle-class women-into effective, modern-age homemakers who saw joy, not drudgery, in their domestic tasks, she notes that the phenomenal popularity of Peg Bracken's 1960 cookbook, The I Hate to Cook Book, attests to the limitations of this kind of indoctrination. Neuhaus's in-depth survey of these cookbooks questions the supposedly straightforward lessons about food preparation they imparted. In Manly Meals and Mom's Home Cooking, Jessamyn Neuhaus offers a perceptive and piquant analysis of the tone and content of American cookbooks published between the 1790s and the 1960s, adroitly uncovering the cultural assumptions and anxieties-particularly about women and domesticity-they contain. As historical artifacts, they offer a unique perspective on the cultures that produced them. From the first edition of The Fannie Farmer Cookbook to the latest works by today's celebrity chefs, cookbooks reflect more than just passing culinary fads.