{"product_id":"the-fannie-farmer-cookbook-isbn-9780679450818","title":"The Fannie Farmer Cookbook","description":"\u003cb\u003eEssential for home chefs, here is the great basic American cookbook—with more than 1,990 recipes, plain and fancy—that belongs in every household.\u003c\/b\u003e \u003cbr\u003e\u003cbr\u003e Originally published in 1896 as \u003ci\u003eThe Boston  Cooking-School Cook Book\u003c\/i\u003e by Fannie Merritt Farmer, it became \u003ci\u003ethe\u003c\/i\u003e 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.\u003cbr\u003e\u003cbr\u003e 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. \u003cbr\u003e\u003cbr\u003e 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.\u003cbr\u003e\u003cbr\u003e 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. \u003cbr\u003e\u003cbr\u003e 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.\u003cbr\u003e\u003cbr\u003eThe 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.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 \u003ci\u003eThe Fannie Farmer Cookbook \u003c\/i\u003eand was the author of \u003ci\u003eThe Fannie Farmer Baking Book, The Breakfast Book, The Supper Bok, Cooking with Children, \u003c\/i\u003eand \u003ci\u003eLearning to Cook with Marion Cunningham. \u003c\/i\u003eShe traveled frequently throughout the country giving cooking demonstrations, contributed numerous articles to \u003ci\u003eBon Appétit, Food \u0026amp; Wine, Saveur, \u003c\/i\u003eand \u003ci\u003eGourmet\u003c\/i\u003e magazines, and wrote a column for the \u003ci\u003eSan Francisco Chronicle. \u003c\/i\u003eIn May 2003 she received the Lifetime Achievement Award of the James Beard Foundation.\u003cb\u003eSTANDING RIB ROAST\u003cbr\u003e\u003c\/b\u003e (Allow 1\/2 - 1 pound per serving)\u003cbr\u003e\u003cbr\u003e 1 standing rib roast, at least 4 pounds\u003cbr\u003e1\/4 cup beef broth or water \u003cbr\u003eSalt\u003cbr\u003eFreshly ground pepper \u003cbr\u003e\u003cbr\u003e Cooking time varies widely, depending on the shape of the roast and internal temperature. You'll need a meat thermometer. \u003cbr\u003e\u003cbr\u003e 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. \u003cbr\u003e\u003cb\u003e\u003ci\u003eTo carve a rib roast:\u003c\/i\u003e\u003c\/b\u003e 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.\u003cbr\u003e 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.\u003cbr\u003e \u003cbr\u003e\u003cb\u003e\u003ci\u003eRolled Rib Roast\u003c\/i\u003e\u003c\/b\u003e 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.\u003cbr\u003e \u003cbr\u003e\u003cbr\u003e \u003cb\u003eYORKSHIRE PUDDING \u003cbr\u003e\u003c\/b\u003e Serves six  \u003cbr\u003e\u003cbr\u003e 1\/4 cup roast beef pan drippings\u003cbr\u003e 2 eggs\u003cbr\u003e 1 cup milk\u003cbr\u003e 1 cup flour\u003cbr\u003e 3\/4 teaspoon salt\u003cbr\u003e\u003cbr\u003eFirst 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.","brand":"Knopf","offers":[{"title":"Default Title","offer_id":46303197167845,"sku":"NP9780679450818","price":50.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780679450818.jpg?v=1767739291","url":"https:\/\/k12savings.com\/products\/the-fannie-farmer-cookbook-isbn-9780679450818","provider":"K12savings","version":"1.0","type":"link"}