Fannie Merritt Farmer (1857–1915)

This is a great book for cooks just starting out. It begins each chapter with the basics: for example, how to plan meals, illustrations for cuts of meat, how to thicken gravy, or different ways to cut sandwiches. There is probably no basic recipe you could look for that isn’t in this book, and therein lies its value. Many cookbooks have exotic recipes, but what if you just need to know how to cook chicken or how to make a hamburger or how to make rice? Yes, there are fancier recipes included, but most of them are what any cook needs to know whether he or she is more ambitious or not.

Highly recommended as a staple in every kitchen!… (plus d'informations)

I grew up with my mother's 1970's split, falling apart, taped in separated pages copy gracing our kitchen and always begged her to get another book. Then one day, this hardcover reissued anniversary edition came under my tree and I have learned why my mother kept her tattered, broken copy as something sacred.

Despite having been given so many different instructional guides, Fannie Farmer has been my go-to guide for many years. Not only do I look up techniques I do not know or cannot remember, I often look up topics I am already familiar with to see what Marion Cunningham has to say and always learn something new.

The instructions are very clear and the recipes solid. In fact, when starting at a new office, there was an upcoming bake sale and I was strongly encouraged to participate to help assimilate. Well, I am a cook, not a baker, but I had so much faith in Fannie Farmer (and my mother's advice) that I made her gingerbread cookies for the first time for the bake sale - and had everyone commenting and asking for the recipe. It feels so good to have a cookbook I can rely upon to simply work whenever I try to make something.

As for my mother's tattered '70's edition, she did buy herself a new copy at the same time. She assures me that one day my copy will be as well-loved as hers once was and to prepare for the chiding of my own children. I simply remind her that, if you find a good reference you will be opening a lot, buy a hardcover; the expense is worth it.

EDIT: Having read other people's reviews, I must concede that the lack of pictures can be troublesome for some beginner cooks and the recipes are mostly basics - this is not a foodie cookbook (I have others for that). However, one cannot begin to walk then run a marathon, nor can every movement be a dance; this is a great book to have around as a reference to a wide variety of foods/techniques on which to build a solid foundation, as well as for some of our home-made comfort foods.… (plus d'informations)

I grew up with my mother's 1970's split, falling apart, taped in separated pages copy gracing our kitchen and always begged her to get another book. Then one day, this hardcover reissued anniversary edition came under my tree and I have learned why my mother kept her tattered, broken copy as something sacred.

Despite having been given so many different instructional guides, Fannie Farmer has been my go-to guide for many years. Not only do I look up techniques I do not know or cannot remember, I often look up topics I am already familiar with to see what Marion Cunningham has to say and always learn something new.

The instructions are very clear and the recipes solid. In fact, when starting at a new office, there was an upcoming bake sale and I was strongly encouraged to participate to help assimilate. Well, I am a cook, not a baker, but I had so much faith in Fannie Farmer (and my mother's advice) that I made her gingerbread cookies for the first time for the bake sale - and had everyone commenting and asking for the recipe. It feels so good to have a cookbook I can rely upon to simply work whenever I try to make something.

As for my mother's tattered '70's edition, she did buy herself a new copy at the same time. She assures me that one day my copy will be as well-loved as hers once was and to prepare for the chiding of my own children. I simply remind her that, if you find a good reference you will be opening a lot, buy a hardcover; the expense is worth it.

EDIT: Having read other people's reviews, I must concede that the lack of pictures can be troublesome for some beginner cooks and the recipes are mostly basics - this is not a foodie cookbook (I have others for that). However, one cannot begin to walk then run a marathon, nor can every movement be a dance; this is a great book to have around as a reference to a wide variety of foods/techniques on which to build a solid foundation, as well as for some of our home-made comfort foods.… (plus d'informations)