2024 the best new england clam chowder recipe review

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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.

Publisher ‏ : ‎ Knopf; 13th ed. edition (September 9, 1996)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 896 pages
ISBN-10 ‏ : ‎ 0679450815
ISBN-13 ‏ : ‎ 978-0679450818
Item Weight ‏ : ‎ 3.35 pounds
Dimensions ‏ : ‎ 7.19 x 2.05 x 9.53 inches
Reviewer: Mike
Rating: 5.0 out of 5 stars
Title: Definitely a family favorite cookbook
Review: We have had a Fannie Farmer cookbook in our kitchen for several decades. The recipes are frequently used as they are favorites of our children. Because of how much we use the cookbook this is our third copy and we decided to go with a hardcover this time, hoping it will last longer. It contains a great variety of recipes that I’m sure will make people happy.

Reviewer: Ray Hibberd
Rating: 5.0 out of 5 stars
Title: Great cookbook
Review: Was my wife's go to,cook book until it fell part. Had to get her a new one since I benefit from it too.

Reviewer: OrganizerPro
Rating: 5.0 out of 5 stars
Title: Best "from scratch" cookbook for everything! And I "hate" cookbooks.
Review: I am a PROCESSED-FOODS CONVERT, thanks to this amazing book. I mindlessly went about my daily life, buying processed foods and easy take-out for too many years, being a busy working mom with two kids in two activities at a time. Hey, they wouldn't put anything to compromise our health in those boxes. Yeah....right....Since about April of this year, I've been researching & learning about natural foods, enzymes and how incredibly valuable they are for us all, and most shockingly, what's happening to our food supply right under our very noses as we go about our busy lives, assuming everything is just fine.There is so much MSG & HFCS (High fructose corn syrup) in the majority of processed foods, which so many of us are eating AND feeding our children, not to mention the genetic modification of the very seeds we need to sustain life.Companies are patenting and modifying the very DNA of the plants we eat and feed our livestock & poultry. Let that sink in for a moment. One of those also makes a very potent & popular weed killer. Hmmmm....food supply owners AND poison factory? The same company? Hmmmmmm...THIS BOOK solves much of that problem. If you educate yourself by buying growth-hormone free, antibiotic free, non-genetically modified 100% ORGANIC vegetable, dairy and meat products, you VOTE WITH YOUR DOLLARS & the producers will get the message. The first documentary I watched on the subject was Food, Inc., and is a real eye-opener. This led to the viewing and further investigation of others. The more I uncovered, the more upset I became, but then I empowered myself again, as I am in charge of what I put into my body!**Even if you don't, and continue to use the cheapest, modified, injected products, you STILL WON'T BE SORRY you bought this amazing cookbook, as it truly is an all-inclusive "lessons from Grandma" on measuring, sauces and everything in between.I've made homemade mac & cheese, meatloaf, and the best apple pie & griddle cakes any of us has ever eaten in our lives (certainly not health food - any of it - but we know exactly what ingredients went into every bite, and that's worth a ton these days!!)!I've also made stuffed shells & cheese (I used the manicotti filling recipe), pulled pork to die for (my husband even said it's 10 times better than the local BBQ place he loves(d) & he does NOT give COMPLIMENTS, so that's saying a LOT!) I used a slow cooker, Cuisinart PSC-350 3-1/2-Quart Programmable Slow Cooker but have recently purchased a cast iron dutch oven Lodge Logic EC6D43 Enameled Cast-Iron 6-Quart Dutch Oven, Island Spice Redthat I bet would do a pretty great job of it too.In fairness, I also got the KitchenAid KV25GOXMC Professional 5 Plus 5-Quart Stand Mixer, Metallic Chrome at the same time, to make this new lifestyle choice less a chore & more doable.This cookbook, recommended to me 15 years ago by my sister-in-law as a must-have, truly is a must-have! You will not be sorry, and even the pickiest of eaters will not be able to get enough.***IMPORTANT NOTE FOR THOSE WANTING TO LOSE WEIGHT:It has been my experience that eating this REAL food without added fillers, preservatives & other chemical alteration FILLS YOU UP much faster than the processed stuff. MUCH! You'll have a lot of food left over when you cook and eat this way - the way we were meant to, so stock up on some freezer containers or a vacuum sealer. I got both.Doctors & alternative health practitioners stress that we should eat natural sugars, not artificial sweeteners. Eat actual, natural foods from this Earth, without all the added nonsense, and you'll naturally eat less. Plus, your body knows what to do with real sugar & how to process & eliminate it.

Reviewer: booger
Rating: 5.0 out of 5 stars
Title: Great cookbook!
Review: Had a little paper back one many years ago, and no longer have it. Decided to order this one and I am very pleased with the seller as well as the cookbook. I would highly recommend it to others.

Reviewer: Nora N. Kelly
Rating: 5.0 out of 5 stars
Title: Wonderful cookbook
Review: Bought 2 for my grandchildren. Granddaughter & Grandson moved into their 1st apartments. Gave as house warming gift. They loved them. I have always used Fannie Farmer cookbook.

Reviewer: Mike Shaheen
Rating: 4.0 out of 5 stars
Title: It’s a classic
Review: It’s a classic cookbook,. There are 874 pages. There is a lot of useful information, and a ton of all “made from scratch”, and easy to follow recipes , but the print is small. There are no pictures.

Reviewer: Michele
Rating: 5.0 out of 5 stars
Title: Fanny Farmer Cookbook
Review: This is a good cookbook. It is especially good if you just want a cookbook that has basic recipes and tells you about the basics of cooking.

Reviewer: NewEnglandScene
Rating: 5.0 out of 5 stars
Title: My Standard
Review: Every cook develops her/his standard. For my mother was a mid-50's version of The Joy of Cooking. For me, it is the Fannie Farmer Anniversary Edition. It is really about which voice talks to you and I think the format of the recipes. I find the book has the right mix of basic instruction (I never wonder, now how do I do that?) and culinary advice (what to put with what and why) and the recipes are rock solid.The Joy of Cooking was always 'forbidding' to me, like the Oxford English Dictionary. I know that dictionary is 'correct', but there is something about the style and substance of the American Heritage Dictionary I find more comfortable. The Fannie Farmer Cookbook feels more 'approachable'. The way in which directions feels more relaxed, as if Marion Cunningham were at my left shoulder instructing me what to do.Mysteries like gravies and what to do with boring squashes feel like they are solved in this book. If I want fancy, I pull out Julia Child or any of the niche gourmet books, but the basics are all here. And that is what I use 75% of the time.I tried Joy of Cooking, Good Housekeeping, Betty Crocker and all sorts of other standards as my base, but I kept reaching for Marion Cunningham's Anniversary Edition because it felt more comfortable, and the recipe work. The others went in a box to Goodwill, except The Joy of Cooking, which like the OED sits there because it is a references standard, but which I might refer to maybe once a year.That isn't a whole lot of detail on why I like it, but it being a standard, it just works on all levels with me. If I want to do/cook something I never have before, this is where I look first.

Reviewer: Anwar Abud Alvarez
Rating: 5.0 out of 5 stars
Title:
Review: Lo uso mucho

Reviewer: 'chelle, thank you, doesn't matter that it was late for Christmas, my friend's birthday is coming up. he's going to be surprised
Rating: 5.0 out of 5 stars
Title:
Review: Years ago I had the Fannie Farmer's cookbook, it is so useful, has explanations about every kind of cooking & baking, I wanted to bake a couple of loafs of French bread, remembering the excellent recipe in my old Fannie Farmer cookbook, so I wondered, if you had it, just a whim, Yay! & delivered the next day! The best recipe for egg nog, made by the gallon, with a ton of eggs & bourbon! yummy!

Reviewer: Bernard ou Camille
Rating: 5.0 out of 5 stars
Title:
Review: produit conforme à la descriptionrespect du délai de livraison

Reviewer: Vineet S.
Rating: 5.0 out of 5 stars
Title:
Review: Arrived on time. Product as expected

Reviewer: Ciara Luna Gomez Escoin
Rating: 5.0 out of 5 stars
Title:
Review: Este libro es una biblia de recetas caseras americanas. Contiene muchísima información, consejos, incluso dibujos de ayuda. Lo recomiendo si te gusta lo casero y auténtico.