The Fannie Farmer Cookbook
Seiten
1994
|
13th Revised edition
Robert Hale Ltd (Verlag)
978-0-394-56788-4 (ISBN)
Robert Hale Ltd (Verlag)
978-0-394-56788-4 (ISBN)
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With its 1839 recipes, this cookbook represents the best in American cooking. It provides for the novice cook a grounding in the basics, and for every cook, a source for all the down-to-earth dishes which form the American culinary heritage.
With its 1839 recipes and text, this cookbook represents the best in American cooking. It provides for the beginning cook the finest possible grounding in the basics, and for every cook the richest and most reliable source for all the wonderful, down-to-earth dishes that form the American culinary heritage. All the recipes from the preceding 12 editions have been preserved - re-tested and rewritten where necessary. Lost treasures - including delicious recipes that were eliminated in the era when practically no one baked bread - have been rediscovered and restored to their rightful place in the cook's repertoire. This is a book to consult for the finest possible recipes for pumpkin soup, old-fashioned New England chowder, carpetbag steak, roast stuffed turkey, Anadama bread, Indian pudding, apple pie, and all the other traditional favourites.
Scores of new recipes have been added and many chapters entirely revamped: "Appetizers and Hors d'Oeuvres" is reshaped to meet today's various styles of entertaining; the fish section is enlarged to include a greater variety of fish and shellfish and features simples short cooking for maximum flavour; a special chapter explores all kinds of "Filled Things" - from sandwiches to crepes, quiches, pizzas, stuffed vegetable and pastas; new attention is paid to cereals and grains and heathful salads; the vegetable and fruit chapters are restructured to emphasize fresh produce, showing what to look for in the market, stressing cooking techniques that best preserve flavour and texture. Throughout the emphasis is on freshness, genuine flavour, minimum waste, intelligent - in otherwords, unfancy good cooking as one of the great joy of everyday life. And is the book to make it all possible, encompassing the full panoply of dishes that Americans have made their own, presented with a clarity that will ensure success for the novice and with a culinary inventiveness and variety that will inspire the adventurous cook.
With its 1839 recipes and text, this cookbook represents the best in American cooking. It provides for the beginning cook the finest possible grounding in the basics, and for every cook the richest and most reliable source for all the wonderful, down-to-earth dishes that form the American culinary heritage. All the recipes from the preceding 12 editions have been preserved - re-tested and rewritten where necessary. Lost treasures - including delicious recipes that were eliminated in the era when practically no one baked bread - have been rediscovered and restored to their rightful place in the cook's repertoire. This is a book to consult for the finest possible recipes for pumpkin soup, old-fashioned New England chowder, carpetbag steak, roast stuffed turkey, Anadama bread, Indian pudding, apple pie, and all the other traditional favourites.
Scores of new recipes have been added and many chapters entirely revamped: "Appetizers and Hors d'Oeuvres" is reshaped to meet today's various styles of entertaining; the fish section is enlarged to include a greater variety of fish and shellfish and features simples short cooking for maximum flavour; a special chapter explores all kinds of "Filled Things" - from sandwiches to crepes, quiches, pizzas, stuffed vegetable and pastas; new attention is paid to cereals and grains and heathful salads; the vegetable and fruit chapters are restructured to emphasize fresh produce, showing what to look for in the market, stressing cooking techniques that best preserve flavour and texture. Throughout the emphasis is on freshness, genuine flavour, minimum waste, intelligent - in otherwords, unfancy good cooking as one of the great joy of everyday life. And is the book to make it all possible, encompassing the full panoply of dishes that Americans have made their own, presented with a clarity that will ensure success for the novice and with a culinary inventiveness and variety that will inspire the adventurous cook.
| Erscheint lt. Verlag | 30.9.1994 |
|---|---|
| Überarbeitung | Marion Cunningham, Jeri Laber |
| Zusatzinfo | line drawings |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 156 x 234 mm |
| Gewicht | 1610 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| ISBN-10 | 0-394-56788-9 / 0394567889 |
| ISBN-13 | 978-0-394-56788-4 / 9780394567884 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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