The Fannie Farmer Cookbook: Celebrating the 100th Anniversary of America's Great Classic Cookbook - Couverture rigide

Cunningham, Marion; Fannie Farmer Cookbook Corporation; Archibald Candy Corporation

Couverture rigide

ISBN 10 : 0679450815 ISBN 13 : 9780679450818

Editeur : Knopf, 1996

Synopsis

Essential for home chefs, 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 cookbook that taught generations of Americans how to cook. Completely updating it for the first time since 1979, with this edition, Marion Cunningham made Fannie Farmer once again a household word for a new generation of cooks.

What makes this basic cookbook so distinctive is that Marion Cunningham is always at your side with forthright tips and comments, encouraging the beginning cook and inspiring the more adventurous. 

In giving the book new life, Mrs. Cunningham has been careful always to preserve the best of the old. She has retained all the particularly good, tried-and-true recipes from preceding editions, retesting and rewriting when necessary. She has rediscovered lost treasures, including delicious recipes that were eliminated when practically no one baked bread at home. This is now the place to find the finest possible recipes for Pumpkin Soup, Boston Baked Beans, Carpetbag Steak, Roast Stuffed Turkey, Anadama Bread, Indian Pudding, Apple Pie, and all of the other traditional favorites.

The new recipes reflect the ethnic influences—Mediterranean, Moroccan, Asian—of contemporary American cooking. Tucked in among all your favorites like Old-Fashioned Beef Stew, New England Clam Chowder, you'll find cool Cucumber Sushi, Enchiladas with Chicken and Green Sauce, and Polenta and Fish. 

Throughout, cooking terms and procedures are explained, essential ingredients are spelled out, basic equipment is assessed. Mrs. Cunningham even tells you how to make a good cup of coffee and how to brew tea properly.

The emphasis here is on good flavor, fresh ingredients, and lots of variety in one's daily fare, which Marion Cunningham believes is the secret to a healthy diet. Dedicated to the home cooks of America, young and old, this thirteenth edition of the book that won the hearts of Americans more than a century ago invites us all—as did the original Fannie Farmer—to cherish the delights of the family table.

A propos du livre

À propos de l?auteur

Marion Cunningham (1922-2012) was born in southern California and lived much of her life in Walnut Creek. She was responsible for the complete revision of The Fannie Farmer Cookbook and was the author of The Fannie Farmer Baking Book, The Breakfast Book, The Supper Bok, Cooking with Children, and Learning to Cook with Marion Cunningham. She traveled frequently throughout the country giving cooking demonstrations, contributed numerous articles to Bon Appétit, Food & Wine, Saveur, and Gourmet magazines, and wrote a column for the San Francisco Chronicle. In May 2003 she received the Lifetime Achievement Award of the James Beard Foundation.

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STANDING RIB ROAST
(Allow 1/2 - 1 pound per serving)

1 standing rib roast, at least 4 pounds
1/4 cup beef broth or water
Salt
Freshly ground pepper

Cooking time varies widely, depending on the shape of the roast and internal temperature. You'll need a meat thermometer.

Preheat the oven to 325 degrees. Place the meat, fat side up, in a shallow open pan and allow it to come to room temperature. Roast for approximately 20 minutes to the pound. Insert a meat thermometer toward the end of the estimated cooking time: the meat is rare at 130 degrees, medium at 140 degrees, and well done at 160 degrees. Remove from the oven when the thermometer registers 5 degrees lower than the desired temperature, and let the roast sit on a carving board while the Yorkshire pudding bakes, if you are making it, and while you make a simple gravy: the roast will continue to cook and become easier to carve. Drain off most of the fat and place the roasting pan over a burner. Add the broth or simply 1/4 cup of water, and stir and scrape with a large kitchen spoon, loosening the brown glaze on the bottom of the pan. Add more liquid if you wish and salt and pepper to taste, and cook over low heat until well blended, about 2 minutes. Spoon over slices of carved beef.
To carve a rib roast: 1. The old-fashioned way has always been to stand the roast on its ribs and carve downward in slices as thin as you wish.
2. The more porfessional method, particularly for a many-ribbed roast and thicker slices, is to lay the roast on its side. First cut along the rib to loosen the meat from the bone, then make horizontal slices.

Rolled Rib Roast Place meat in a V-shaped rack and increase cooking time to approximately 30 minutes to the pound. Allow 1/3 pound per serving. Carve as would Pot Roast.


YORKSHIRE PUDDING
Serves six

1/4 cup roast beef pan drippings
2 eggs
1 cup milk
1 cup flour
3/4 teaspoon salt

First cousin to the popover, this crisp, golden-brown puff is a glorious accompaniment to Roast Beef. Remove the roast from the oven 25 minutes before it is to be served. it's essential that it be cooked in the roast beef fat and drippings, which flavor it so beautifully. The Yorkshire pudding will cook while the roast "rests" and can be brought to the table after you have carved the meat. Turn the oven up to 450 degrees and pour the pan drippings into a 9 X 9-inch pan or an 11 X 7-inch pan. Put the pan in the oven to keep sizzling while you prepare the batter. Combine the eggs, milk, flour, and salt and beat until well blended. Pour batter into the prepared pan and bake 25-30 minutes. Serve piping hot from the baking pan, a generous square with each helping of roast beef.

Détails de l'édition

• Éditeur: Knopf
• Date d'édition: 1996
• ISBN 10: 0679450815
• ISBN 13: 9780679450818
• Reliure: Relié
• Langue: anglais
• Nombre de pages: 896
• Coordonnées du fabricant: non disponible