Reddit reviews The Fannie Farmer Cookbook: A Tradition of Good Cooking for a New Generation of Cooks
We found 4 Reddit comments about The Fannie Farmer Cookbook: A Tradition of Good Cooking for a New Generation of Cooks. Here are the top ones, ranked by their Reddit score.
Bantam Books
The Fanny Farmer Cookbook is an excellent source not just for recipes, but for instruction on basic techniques that recipes will assume you know--like what it means to fold in egg whites, for example.
Home Comforts goes in depth on hows, whys, and different schools of thought about housekeeping. It's a bit on the intellectual side, which will appeal to some people more than others.
If you need help in creating housekeeping routines, staying on task, or digging yourself out of a mess, the Flylady website or her books might work for you, but not everyone responds to her writing style which in on the bossy, "keeping it real, y'all" side.
Alton Brown is great. The Betty Crocker cookbook is great too. I also like the Fannie Farmer.
This is a repost of a post of a comment I made, but it should work great for you too. The key here is that this kind of meal is really hard to mess up.
http://www.reddit.com/r/Cooking/comments/xfjkv/seeing_a_lot_of_need_quickhealthyeasycheap_meals/
Speaking of really hard to mess up, Crockpots. You don't even really have to "cook". Just get the ingredients, throw them in the pot for 4-8 hours, and you're done.
Whatever version of "Fannie Farmer" you want to get.
https://www.amazon.com/Fannie-Farmer-Cookbook-Tradition-Generation/dp/0553568817
While the classics are classic for a reason, they have a dirty little secret: they reflect the food tastes of the time in which they we written. I almost never cook anything from Mastering the Art anymore, because tastes have moved on.
Today, I would start a new cookbook collector with How to Cook Everything, any edition. 20 years ago, it would have been Joy of Cooking. 40 years ago Fannie Farmer. 60 years ago, Betty Crocker, which now doesn't even turn up on Amazon on the first search page. I own all those cookbooks - and a ton more, but Bittman is where to start now, IM (rarely)HO, because he reflects general tastes, techniques and availability of today. I wouldn't part with my Escoffier, but I read it for taste inspiration, not recipes these days.
This afternoon, I was editing my cookbook collection to make room for some more advanced books in a few areas and to eliminate some dated ones, so the topic is fresh on my mind. I will never part with some older books that have the stains and happy memories of many successful uses and some fun litigation from my book publishing days, but cooking is a dynamic art. Knowing how to develop a tin type will not make you a better digital photographer.