Top positive review
2 of 2 people found this helpful
Really terrific all around cookbook! Indispensable!
on December 9, 2000
I've had this most recent edition of the Fannie Farmer Cookbook for just a few months now and I've only just begun to get into it, but I have read some of the recipes I haven't yet tried, and I think it deserves 5 stars. It is good to see that she has a recipe for standing rib roast beef WITH Yorkshire pudding (or popovers, if you prefer) because I will make it as soon as I can. I just did try the recipe for Paella and it was delicious. To her credit, Marion Cunnigham does not tell the reader to remove the CASING from the chorizo (although there IS at least one brand on the market that would require this because the so-called casing is plastic, so I recommend that if you are going to make this dish, you read the package directions on the chorizo carefully and make sure that the casing DOESN'T have to be removed and that it is NOT plastic). My only criticism of the recipe for paella is that it doesn't include mussels, which I add anyway. I didn't think I was ever going to be able to make beef stroganoff again because of the amount of fat and the number of calores in the sour cream ( I had high cholestrol and need to watch my weight), but having tried the relatively new fat free sour cream that is now on the market (to me it tastes every bit as good as full fat sour cream) which is low enough in calories for me to have, I expect to be having it again in the not too distant future, complete with the brown rice that she suggests serving it over. There are, in general, so many wonderful recipes in this cookbook that one can always be trying something new, as well as preparing something old and familiar with excellent results. I think it would be impossible to tire of this cookbook or ever be finished with it. There are a lot of seemingly, and undoubtedly not just seemingly, wonderful, fish and seafood recipes-too many to mention. (And she tells the reader all about buying and preparing soft shell crab, for example). One does come to mind that I am planning to try very soon: salmon with asparagus (both cooked in a little butter). Simple and healthful. Others I've read that I think are more than worth a try include lobster thermidor, chicken tetrazzini, and sweetbreads. Also very helpful is a section on microwaving foods complete with recipes that she has tested and found to work well. One very minor critcism-there seems to me to be something a little strange about her recipe(s) for Hungarian goulash. Both of them call for beef round (the first in cubes and the second?). The first one calls for plenty of beef broth, plus potatoes, and paprika and no sour cream. The second has no beef broth, no potatoes, and only drained, canned tomatoes, plus onions and paprika and is served over noodles WITH sour cream. If I were going to make Hungarian goulash I would make the first recipe only AND serve it WITH sour cream (and a lot more paprika than she says it needs). However, this is such a good cookbook that that is hardly worth mentioning. There are also 13 plus pages in the back of the book listing the calorie, cholesterol, fat, protein and carbohydrate content of certain foods and recipes so that you can take your trusty calculator and use it to maintain your healthy, balanced diet. Highly recommended. If I could have only one cookbook, this one would be it. I wouldn't be without it for anything.