- Paperback: 849 pages
- Publisher: Penguin; Rev Enl edition (1 Nov 1973)
- Language English
- ISBN-10: 0452263336
- ISBN-13: 978-0452263338
- Product Dimensions: 20.4 x 13.6 x 4.4 cm
- Average Customer Review: 4.7 out of 5 stars See all reviews (12 customer reviews)
- Amazon Bestsellers Rank: 643,640 in Books (See Top 100 in Books)
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Product Description
Synopsis
Detailed information on foods and cooking techniques accompany fundamental recipes for hors d'oeuvres, soups, salads, main dishes, side dishes, breads, pies, cookies, candies, and desserts.
--This text refers to an out of print or unavailable edition of this title.
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Customer Reviews
Most Helpful Customer Reviews
7 of 7 people found the following review helpful
Format:Hardcover
I too have used this book constantly since a friend recommended it to make sense of American ingredients and methods to a European cook like me.It is particularly clear in explaining to the ignorant, just what, say, a muffin should turn out like, exactly how to make it and what flour to use in baking. It is as dog-eared as my old Mrs Beeton of the early sixties and much more relevant nowadays.
8 of 9 people found the following review helpful
Format:Hardcover
I purchased the 1975 edition of this book after hearing about it for years. Although it is a good secondary reference, it does not meet my expectations for a primary reference. I do not go here to review techniques or develop a general approach to a problem. Too many recipes use pre-packaged ingredients and seem overly fussy. My preference is for the simple and straightforward approach that will treat good ingredients (ie whatever looks best at the farmer's market) as simply as possible to get the best out of them. In my opinion, Marion Cunningham's Fannie Farmer Cookbook, just about anything by James Beard and Christopher Kimball's Yellow Farmhouse Cookbook and The Cook's Bible are better books.
2 of 2 people found the following review helpful
Format:Hardcover
I have enjoyed this book for several years, have three daughters to whom I have given the book. I highly recommend it to anyone from the burnt pot cooker to the gourmets delight. There is a wealth of knowledge on every page. Truely the greatest book for every kitchen.
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Most Recent Customer Reviews
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This is the edition I have got - and it's very worn - I need a new one but am worried the new edition will have missing recipes.
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I found this second hand. Read more
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Published on 14 July 2009 by S. Kendall
Excellent
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