Fannie Farmer
Meaningful Bedtime Stories: Fanny’s Dream
Written by Caralyn Buehner, Fanny’s Dream is a magical yet realistic realistic fairy tale based on the Cinderella story. Mark Buehner paints a beautiful picture for us on each page with his detailed and loving illustrations to the reader. This bedtime story is great for children ages 4 and up and is a must read for all parents, if only to acquaint them with this memorable alternative to Cinderella. Once you have read this story it will be apparent why it was nominated for the Young Readers Medal.
In this heartfelt retelling, Fanny is a not your typical Cinderella. She is a farmer’s daughter living off the crops in Wyoming. She’s slightly plump and slightly plain and can’t quite afford the beautiful dresses that most of the city girls can. Nonetheless, Fanny has her own dreams that keep her mind occupied, while her hands are busy helping on the farm. She wants to marry a Prince.
One evening she calls for her Fairy Godmother to take her to the ball. It’s a ball thrown at the richest mansion across the fields from her farm. She just knows that if she could make a wish with her Fairy Godmother that she could go to the ball and meet her Prince. However, Fanny’s Fairy Godmother never shows up. Instead, after hours of waiting on a tree stump, Heber Jensen shows up with a handful of flowers to offer Fanny. He’s slightly awkward, but extremely kind and honorable. After a short chit chat about why Fanny is sitting on a stump and how the Fairy Godmother never showed up, Heber proposes to Fanny. He says that he’s not a Prince but he has a large plot of land, a little dog, a little log home and he’d be glad to share his life with her “through thick and thin, sweat and joy.” Fanny, seeing that her Fairy Godmother is in fact, not coming, and after a long time thinking about it, accepts his proposal.
They were married and plowed fields together and worked their own farm together. They grew closer as years passed and became great companions with a great love for one another. Twins were eventually born and from their birth came a lot of hard work, lessons in patience, and of course, more love. When the twins were five years old, the little log home burned down. Everyone got out fine, but the home was gone. Fanny and Heber worked hard together to build their home back up.
One night, when Fanny was picking some fruit from the garden, she noticed a ball was going on in the mansion across the field. She could hear the music slightly and see the lights. Then, suddenly, her Fairy Godmother showed up apologizing for being so late. The Fairy Godmother said she was so sorry and she could fix everything and help her go to the ball and meet her Prince. Fanny looks on towards the mansion and the ball across the field. Then, she looks back towards her little log home and family. The Fairy Godmother asks one more time, “Do you want to go to the ball or not?” Fanny replies politely, “Not,” and turns back toward her home to join her family.
The meaning implied so subtly by Fanny’s Dream gets to the core of any loving family. Sometimes our hopes and dreams do come true, just not the way we expected. There are so many ups and downs and hard work that goes into building a truly meaningful life. One that you would never trade. Caralyn Buehner so creatively teaches children this big lesson in a quiet and magical manner. Fanny’s Dream is a wonderful bedtime story that can be cherished by children and their parents alike.
About the Author
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Fannie Farmer’s Banana Bread
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Marx Fannie Farmer Truck Marx Fannie Farmer Truck. Measures 10 inches long x 4 inches wide x 4 1/2 inches tall. With original box! Plastic vehicle. Excellent condition…. |
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The Fannie Farmer Cookbook: Anniversary $18.22 Marion Cunningham’s brilliant revision of this classic home cooking reference addresses “good everyday cooking.” Cunningham states that “every meal should be a small celebration,” and she eases the preparation of those celebrations with clear, straightforward instructions and hints on how to make the most of every meal through beautiful presentation and balanced nutrition. The chapter on mic… |
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Annie Freeman’s Fabulous Traveling Funeral $4.99 For Katherine Givens and the four women about to become her best friends, the adventure begins with a UPS package. Inside is a pair of red sneakers filled with ashes and a note that will forever change their lives. Katherine’s oldest and dearest friend, the irrepressible Annie Freeman, left one final request–a traveling funeral–and she wants the most important women in her life as “pallbea… |
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The Fannie Farmer Cookbook $35 “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” coobook that taught generations of Americans how to cook. Completely updating it for the first time since 1979, 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, who is the personification of the nineteenth-century teacher, is always at your side with her forthright tips and comments, encouraging the beginning cook and inspiring the more adventurous. She knows what today’s cooks are looking for, and she has a way of instilling confidence and joy in the act of cooking. >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 ethnic influences–Mediterranean, Moroccan, Asian–that have been adding their flavors to American cooking in recent years. Tucked in among all your favorites like Old-Fashioned Beef Stew, New England Clam Chowder, Ham Timbales, and Chicken Jambalaya, you’ll findher cool Cucumber Sushi, Enchiladas with Chicken and Green Sauce, or a layered dish of Polenta and Fish to add variety to your repertoire. Always a champion of old-fashioned breakfasts and delectable desserts, Mrs. Cunningham has many splendid new offerings to tempt you. >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. >For the diet-conscious, there is an expanded nutritional chart that includes a breakdown of cholesterol and fat in common ingredients as well as in Fannie Farmer basic recipes. Where the taste of a dish would not be altered, Mrs. Cunningham has reduced the amount of cream and butter in some of the recipes from the preceding edition. She carefully evaluates the issues of food safety today and alerts us to potential hazards. >But the emphasis here is always 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 c |
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The Fannie Farmer Junior Cookbook $11.99 For generations Fanny Farmer has introduced young chefs to the world of good eating. This revised and updated edition offers delicious healthy recipes for breads soups salads meats pastas pies and much more. Step-by-step instructions and basic guides to the ingredients terminology and common kitchen equipment are enhanced by informative illustrations. Safety tips and menus are also provided to help young cooks feel comfortable organizing meals for the whole family. |
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Fannie’s Last Supper: The Meal Of The Century $19.19 Before The Joy of Cooking there was The Boston Cooking School Cookbook . Written by Fannie Farmer principal of the school and published in 1896 it was the bestselling cookbook of its age. 400 000 copies were sold by Farmer’s death in 1915 – and more than 4 million were sold by the 1960s. It perfectly encapsulates the late Victorian era but it’s also surprisingly modern; in short it’s ripe for reevaluation. And who better to conduct such an experiment than Chris Kimball founder of Cook’s Illustrated and host of PBS’s America’s Test Kitchen ? Fannie’s Last Supper is the result. In it Kimball assembles an extravagant 12-course Christmas dinner from Farmer’s cookbook and serves it in an 1859 Boston townhouse complete with an authentic Victorian home kitchen uniformed maids and a distinguished guest list. The menu includes Roast Goose with Potato Stuffing Canton Punch Three Moulded Victorian Jellies and Mandarin Cake. But Kimball includes more than just the dinner party’s dishes – Fannie’s Last Supper is a working cookbook with tested rewritten updated recipes drawn from Farmer’s opus. It’s a culinary thriller of sorts travelling back in time to reexamine something most of us take for granted: the North American table. From the Hardcover edition. |
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Fannie’s Last Supper: Re-Creating One Amazing Meal From Fannie Farmer’s 1896 Cookbook $15.09 In the mid-1990s Chris Kimball moved into an 1859 Victorian townhouse on the South End of Boston and as he became accustomed to the quirks and peculiarities of the house and neighborhood he began to wonder what it was like to live and cook in that era. In particular he became fascinated with Fannie Farmer" s Boston Cooking-School Cook Book. Published in 1896 it was the best-selling cookbook of its age- full of odd long-forgotten ingredients fascinating details about how the recipes were concocted and some truly amazing dishes (as well as some awful ones). In Fannie" s Last Supper Kimball describes the experience of re-creating one of Fannie Farmer" s amazing menus: a twelve-course Christmas dinner that she served at the end of the century. Kimball immersed himself in composing twenty different recipes- including rissoles Lobster l" Amricaine Roast Goose with Chestnut Stuffing and Jus and Mandarin Cake- with all the inherent difficulties of sourcing unusual animal parts and mastering many now-forgotten techniques including regulating the heat on a coal cookstove and boiling a calf" s head without its turning to mush all sans food processor or oven thermometer. Kimball" s research leads to many hilarious scenes bizarre tastings and an incredible armchair experience for any reader interested in food and the Victorian era. Fannie" s Last Supper includes the dishes from the dinner and revised and updated recipes from The Boston Cooking-School Cook Book. A culinary thriller. it offers a fresh look at something that most of us take for granted- the American table. |
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Farmer’s Tan Farmer Mug by CafePress $15 Do you need to find an unique gift for a farmer? Our Yup, She’s Crazy ‘Bout My Farmer’s Tan design was created with farmer’s in mind. Unique Farmer’s Gift Farmer Mug The perfect size for your favorite morning beverage or late night brew. Large, easy-grip handle. Treat yourself or give as a gift to someone special. Measures 3.75 tall, 3 diameter. Dishwasher and microwave safe. |
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Short Fat Fannie $4.99 We believe it is important to preserve what makes music special, and make it easy to craft listening experiences. At MOG, browse millions songs and play them instantly. Or just turn on radio where you can stop and replay songs. You can also create playlists for any occasion, and even download songs to your mobile. We are dedicated to employing the cleanest but most powerful technology so you can enjoy music as much as ever. |
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Hey! Miss Fannie $4.99 We believe it is important to preserve what makes music special, and make it easy to craft listening experiences. At MOG, browse millions songs and play them instantly. Or just turn on radio where you can stop and replay songs. You can also create playlists for any occasion, and even download songs to your mobile. We are dedicated to employing the cleanest but most powerful technology so you can enjoy music as much as ever. |
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Fannie Lou Hammer $4.99 We believe it is important to preserve what makes music special, and make it easy to craft listening experiences. At MOG, browse millions songs and play them instantly. Or just turn on radio where you can stop and replay songs. You can also create playlists for any occasion, and even download songs to your mobile. We are dedicated to employing the cleanest but most powerful technology so you can enjoy music as much as ever. |
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Fannie May Goosby $4.99 We believe it is important to preserve what makes music special, and make it easy to craft listening experiences. At MOG, browse millions songs and play them instantly. Or just turn on radio where you can stop and replay songs. You can also create playlists for any occasion, and even download songs to your mobile. We are dedicated to employing the cleanest but most powerful technology so you can enjoy music as much as ever. |
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Fannie Lou Hamer $4.99 We believe it is important to preserve what makes music special, and make it easy to craft listening experiences. At MOG, browse millions songs and play them instantly. Or just turn on radio where you can stop and replay songs. You can also create playlists for any occasion, and even download songs to your mobile. We are dedicated to employing the cleanest but most powerful technology so you can enjoy music as much as ever. |
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1896 Boston Cooking-School Cookbook $2.38 Used – This is a facsimile edition of the original FANNIE FARMER COOKBOOK–a perennial bestseller first published in 1896. A pioneering work in the culinary field, it was the first cookbook to provide level measurements and easy-to-follow directions. |
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1896 Boston Cooking-School Cookbook $69.11 New – This is a facsimile edition of the original FANNIE FARMER COOKBOOK–a perennial bestseller first published in 1896. A pioneering work in the culinary field, it was the first cookbook to provide level measurements and easy-to-follow directions. |
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A New Book Of Cookery $45.75 Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork. |
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A New Book of Cookery $80.95 New – Fannie Farmer’s 1912 “A New Book of Cookery” was designed as a sequel to her “The Boston Cooking-School Cook Book.” Covering the “whole range of cookery,” this volume contains both simple, inexpensive recipes and expensive, elaborate ones, providing home cooks with a comprehensive source for recipes. |
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A New Book of Cookery $22.31 Used – When originally published in 1912, Fannie Farmer said in her preface: “With the advancement of the art of cookery, it has become impossible to compress within the limits of a single volume the wealth of material which is at hand. It is now seventeen years since The Boston Cooking-School Cook Book was first published. Since that time it has been frequently revised and a large number of new recipes added… But the results of the labors and experiments of the last seven years have, I believ |
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A New Book of Cookery $21.76 Used – When originally published in 1912, Fannie Farmer said in her preface: “With the advancement of the art of cookery, it has become impossible to compress within the limits of a single volume the wealth of material which is at hand. It is now seventeen years since The Boston Cooking-School Cook Book was first published. Since that time it has been frequently revised and a large number of new recipes added… But the results of the labors and experiments of the last seven years have, I believ |
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A New Book of Cookery $42.32 Used – When originally published in 1912, Fannie Farmer said in her preface: “With the advancement of the art of cookery, it has become impossible to compress within the limits of a single volume the wealth of material which is at hand. It is now seventeen years since The Boston Cooking-School Cook Book was first published. Since that time it has been frequently revised and a large number of new recipes added… But the results of the labors and experiments of the last seven years have, I believ |
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A New Book of Cookery $39.92 New – When originally published in 1912, Fannie Farmer said in her preface: “With the advancement of the art of cookery, it has become impossible to compress within the limits of a single volume the wealth of material which is at hand. It is now seventeen years since The Boston Cooking-School Cook Book was first published. Since that time it has been frequently revised and a large number of new recipes added… But the results of the labors and experiments of the last seven years have, I believe |
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A New Book of Cookery $47.96 New – When originally published in 1912, Fannie Farmer said in her preface: “With the advancement of the art of cookery, it has become impossible to compress within the limits of a single volume the wealth of material which is at hand. It is now seventeen years since The Boston Cooking-School Cook Book was first published. Since that time it has been frequently revised and a large number of new recipes added… But the results of the labors and experiments of the last seven years have, I believe |
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A New Book of Cookery $41.58 Used – When originally published in 1912, Fannie Farmer said in her preface: “With the advancement of the art of cookery, it has become impossible to compress within the limits of a single volume the wealth of material which is at hand. It is now seventeen years since The Boston Cooking-School Cook Book was first published. Since that time it has been frequently revised and a large number of new recipes added… But the results of the labors and experiments of the last seven years have, I believ |
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A New Book of Cookery $55.45 New – When originally published in 1912, Fannie Farmer said in her preface: “With the advancement of the art of cookery, it has become impossible to compress within the limits of a single volume the wealth of material which is at hand. It is now seventeen years since The Boston Cooking-School Cook Book was first published. Since that time it has been frequently revised and a large number of new recipes added… But the results of the labors and experiments of the last seven years have, I believe |
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A New Book of Cookery $42.32 New – When originally published in 1912, Fannie Farmer said in her preface: “With the advancement of the art of cookery, it has become impossible to compress within the limits of a single volume the wealth of material which is at hand. It is now seventeen years since The Boston Cooking-School Cook Book was first published. Since that time it has been frequently revised and a large number of new recipes added… But the results of the labors and experiments of the last seven years have, I believe |
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A New Book of Cookery $21.76 New – When originally published in 1912, Fannie Farmer said in her preface: “With the advancement of the art of cookery, it has become impossible to compress within the limits of a single volume the wealth of material which is at hand. It is now seventeen years since The Boston Cooking-School Cook Book was first published. Since that time it has been frequently revised and a large number of new recipes added… But the results of the labors and experiments of the last seven years have, I believe |
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A New Book of Cookery $22.31 New – When originally published in 1912, Fannie Farmer said in her preface: “With the advancement of the art of cookery, it has become impossible to compress within the limits of a single volume the wealth of material which is at hand. It is now seventeen years since The Boston Cooking-School Cook Book was first published. Since that time it has been frequently revised and a large number of new recipes added… But the results of the labors and experiments of the last seven years have, I believe |
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A New Book of Cookery $40.95 Used – When originally published in 1912, Fannie Farmer said in her preface: “With the advancement of the art of cookery, it has become impossible to compress within the limits of a single volume the wealth of material which is at hand. It is now seventeen years since The Boston Cooking-School Cook Book was first published. Since that time it has been frequently revised and a large number of new recipes added… But the results of the labors and experiments of the last seven years have, I believ |
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A New Book of Cookery $41.58 New – When originally published in 1912, Fannie Farmer said in her preface: “With the advancement of the art of cookery, it has become impossible to compress within the limits of a single volume the wealth of material which is at hand. It is now seventeen years since The Boston Cooking-School Cook Book was first published. Since that time it has been frequently revised and a large number of new recipes added… But the results of the labors and experiments of the last seven years have, I believe |
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A New Book of Cookery $42.32 New – When originally published in 1912, Fannie Farmer said in her preface: “With the advancement of the art of cookery, it has become impossible to compress within the limits of a single volume the wealth of material which is at hand. It is now seventeen years since The Boston Cooking-School Cook Book was first published. Since that time it has been frequently revised and a large number of new recipes added… But the results of the labors and experiments of the last seven years have, I believe |
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A New Book of Cookery $35.29 New – When originally published in 1912, Fannie Farmer said in her preface: “With the advancement of the art of cookery, it has become impossible to compress within the limits of a single volume the wealth of material which is at hand. It is now seventeen years since The Boston Cooking-School Cook Book was first published. Since that time it has been frequently revised and a large number of new recipes added… But the results of the labors and experiments of the last seven years have, I believe |
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A New Book of Cookery $39.92 Used – When originally published in 1912, Fannie Farmer said in her preface: “With the advancement of the art of cookery, it has become impossible to compress within the limits of a single volume the wealth of material which is at hand. It is now seventeen years since The Boston Cooking-School Cook Book was first published. Since that time it has been frequently revised and a large number of new recipes added… But the results of the labors and experiments of the last seven years have, I believ |
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A New Book of Cookery Eight Hundred and Sixty Recipes, Covering the Whole Range of Cookery, Eight Colored Plates, and Two Hundred and Twenty-Six Half-Tone Illustrations $35.94 New – This is a facsimile reprint of the original book by Fannie Merritt Farmer, rebuilt using the latest technology. There are no poor, missing or blurred pages and all photographic images have been professionally restored. At Yokai Publishing we believe that by restoring this title to print it will live on for generations to come. |
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A New Book of Cookery Eight Hundred and Sixty Recipes, Covering the Whole Range of Cookery, Eight Colored Plates, and Two Hundred and Twenty-Six Half-Tone Illustrations $35.94 Used – This is a facsimile reprint of the original book by Fannie Merritt Farmer, rebuilt using the latest technology. There are no poor, missing or blurred pages and all photographic images have been professionally restored. At Yokai Publishing we believe that by restoring this title to print it will live on for generations to come. |
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A New Book of Cookery: Eight Hundred and Sixty Recipes, Covering the Whole Range of Cookery $25.2 New – This is a facsimile reprint of the original book by Fannie Merritt Farmer, rebuilt using the latest technology. There are no poor, missing or blurred pages and all photographic images have been professionally restored. At Yokai Publishing we believe that by restoring this title to print it will live on for generations to come. |
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A New Book of Cookery: Eight Hundred and Sixty Recipes, Covering the Whole Range of Cookery, Eight Colored Plates, and Two Hundred and Twenty-Six Half-Tone Illustrations $80.95 New – This is a facsimile reprint of the original book by Fannie Merritt Farmer, rebuilt using the latest technology. There are no poor, missing or blurred pages and all photographic images have been professionally restored. At Yokai Publishing we believe that by restoring this title to print it will live on for generations to come. |
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A New Book of Cookery: Eight Hundred and Sixty Recipes, Covering the Whole Range of Cookery, Eight Colored Plates, and Two Hundred and Twenty-Six Half-Tone Illustrations $30.51 New – This is a facsimile reprint of the original book by Fannie Merritt Farmer, rebuilt using the latest technology. There are no poor, missing or blurred pages and all photographic images have been professionally restored. At Yokai Publishing we believe that by restoring this title to print it will live on for generations to come. |
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A New Book of Cookery: Eight Hundred and Sixty Recipes, Covering the Whole Range of Cookery, Eight Colored Plates, and Two Hundred and Twenty-Six Half-Tone Illustrations $42.32 Used – This is a facsimile reprint of the original book by Fannie Merritt Farmer, rebuilt using the latest technology. There are no poor, missing or blurred pages and all photographic images have been professionally restored. At Yokai Publishing we believe that by restoring this title to print it will live on for generations to come. |
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Boston Cooking-School Cook Book $2.99 Scanned, proofed and corrected from the original edition for your reading pleasure. (Worth every penny!)***This, her nearly – 800 page book, is Fannie Farmer’s magnum opus:***From the Dedication:TOMRS. WILLIAM B. SEWALL,In Appreciation Of Her Helpful Encouragement AndUntiring Efforts In Promoting The Work OfScientific Cookery, Which Means TheElevation Of The Human Race,This Book Is Affectionately Dedicated BY THE AUTHOR***”Cookery means the knowledge of Medea and of Circe and of Helen and of the Queen of Sheba. It means the knowledge of all herbs and fruits and balms and spices, and all that is healing and sweet in the fields and groves and savory in meats. It means carefulness and inventiveness and willingness and readiness of appliances. It means the economy of your grandmothers and the science of the modern chemist; it means much testing and no wasting; it means English thoroughness and French art and Arabian hospitality; and, in fine, it means that you are to be perfectly and always ladies — loaf givers.”–RUSKIN. ***Preface:“BUT for life the universe were nothing; and all that has life requires nourishment.”With the progress of knowledge the needs of the human body have not been forgotten. During the last decade much time has been given by scientists to the study of foods and their dietetic value, and it is a subject which rightfully should demand much consideration from all. I certainly feel that the time is not far distant when a knowledge of the principles of diet will be an essential part of one’s education. Then mankind will eat to live, will be able to do better mental and physical work, and disease will be less frequent.At the earnest solicitation of educators, pupils, and friends, I have been urged to prepare this book, and I trust it may be a help to many who need |
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Boston Firsts $3.65 Boston Firsts is about everything (well, almost!) that happened first in Boston and changed life elsewhere: from the first lighthouse and public library to the first madam and ready-made suit. Boston-based journalist and essayist Lynda Morgenroth has written forty original essays on the city’s long history of innovation, from the colonial era to the present. These lively takes on Boston’s innovative history range from the first use of ether in publicly performed surgery to the first school desegregation court case to the one–and only–automatic bargain basement. Consider this: Ice cut from Boston ponds and shipped to hot climates became a worldwide industry. A controversial kidney transplant between twin brothers marked the start of organ transplantation. The glorious Massachusetts 54th Regiment was the first black army regiment in U.S. history. First newspaper, novel, subway, telephone, gay marriage–the beat goes on! Ranging from advances in science and engineering–the smallpox inoculation and the Boston Harbor cleanup–to innovations in culture and society–Fannie Farmer’s cookbook and the YMCA–the collection investigates, celebrates, and integrates America’s workshop of ideas. Morgenroth colors this thrilling history with hip, current observations and makes you notice just how vast and varied our accomplishments and inventions are. –Mopsy Strange Kennedy, Improper Bostonian Lynda Morgenroth, author of Boston Neighborhoods: A Food Lover’s Walking, Eating, and Shopping Guide to Ethnic Enclaves in and around Boston and longtime Boston Globe contributor, lives slightly northeast of Boston. |
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Boston Firsts: 40 Feats of Innovation and Invention that Happened First in Boston and Helped Make America Great $12.95 Boston’s contribution to world history is recognized universally (except by a few diehard Yankee fans.) But who among us has reckoned its full extent? Did you know, for instance, that the first kidney transplant took place in Boston? Or that Beantown was the original home of Fannie Farmer’s cookbook, the YMCA, and the first dog breed developed in America? Not to mention the first lighthouse, the first public library, and, of course, Boston cream pie. Hometown journalist Lynda Morgenroth fills our knowledge gaps in this engaging book. As if Boston needed bragging rights. |
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Can She Bake a Cherry Pie?: American Women & the Kitchen in the Twentieth Century $119.04 In the rural America of the past, a woman’s reputation was sometimes made by her cherry pie — or her chocolate layer cake, or her biscuits. As America modernized and as women left the home, entered the paid labor force, and battled their way to success in the professions, mastery of cooking remained an accepted sign that a woman took her gendered responsibilities seriously. Ironically, over the course of the twentieth century, as ready-made foods and kitchen appliances made home cooking less essential and labor-intensive, skill in the kitchen continued to be perceived not only by society but often by women themselves as a measure of a woman’s true value.This book shows how cooking developed and evolved during the twentieth century. From Fannie Farmer to Julia Child, new challenges arose to replace the old. Women found themselves still tied to the kitchen, but for different reasons and with the need to acquire new skills. Instead of simply providing sustenance for the family, they now had to master more complex cooking techniques, the knowledge of ethnic cuisines, the science of nutrition, the business of consumerism, and, perhaps most important of all, the art of keeping their husbands and children happy and healthy. |
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Chafing Dish Possibilities $14.14 This early works is a fascinating collection of recipes for the Chafing-Dish. With much of the information still useful and practical today. Many of the earliest books, particularly those dating back to the 1900’s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork. |
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Cooking Up Modernity: Culinary Reformers and the Making of Consumer Culture, 1876–1916. $74.58 Used – Fannie Farmer of the Boston Cooking School may be the only culinary expert from the Progressive Era who remains a household name today, but many other women took part in efforts to reform American foodways as well. Employing “scientific cookery,” cooking based on the sciences of nutrition and physiology, these women paradoxically formed their careers within a prescribed culture of women’s domesticity. At a time when the food industry was rapidly growing, culinary authorities engaged in co |
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Cooking With Children $27.95 Marion Cunningham, today’s Fannie Farmer, who has inspired a whole generation to find pleasure again in good American home cooking, now in this remarkable book teaches children (along with their mentors) how to cook. She takes them through fifteen basic lessons, showing them how to master essential techniques and to produce, all on their own, thirty-five favorite dishes. Starting with a vegetable soup, kids learn how to peel and chop vegetables and to understand boiling and simmering. Then they prepare salads; make a perfect hamburger; handle eggs; cook rice, pasta, and vegetables; make pancakes, biscuits, bread, pizza, cookies, brownies, a fruit crisp, and an apple pie; and put together a complete chicken dinner. And, finally, they create a triumphant birthday cake. |
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Cooking with Children: 15 Lessons for Children, Age 7 and Up, Who Really Want to Learn to Cook $5.26 New – On the basis of her own experience teaching young children to cook, Marion Cunningham, the Fannie Farmer of today, shows boys and girls how to master essential techniques and to produce, all on their own, 35 favorite recipes, from vegetable soup to a birthday cake. in color. |
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Cooking with Children: 15 Lessons for Children, Age 7 and up, Who Really Want to Learn to Cook $0.01 On the basis of her own experience teaching young children to cook, Marion Cunningham, the Fannie Farmer of today, shows boys and girls how to master essential techniques and to produce, all on their own, 35 favorite recipes, from vegetable soup to a birthday cake. in color. |
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Fannie Farmer 1896 Cook Book $12.95 Fannie Merritt Farmer,Hardcover – Facsimile, English-language edition,Pub by Skyhorse Publishing |
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Fannie Farmer 1896 Cook Book $7.65 Used – Welcome Fannie Farmer into your kitchen to perfect your baking and cooking techniques with her classic wisdom. |
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Fannie Farmer 1896 Cook Book $8.42 New – Welcome Fannie Farmer into your kitchen to perfect your baking and cooking techniques with her classic wisdom. |
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Fannie Farmer Baking Book $14.42 Used – A superb collection of more than 800 recipes drawn from both America’s rich past and new culinary discoveries, this highly readable, easy-to-follow text explains the whys and hows of baking and makes it easy for even the beginner to achieve delicious results in the kitchen. |
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Fannie Farmer Baking Book $1.21 Used – A superb collection of more than 800 recipes drawn from both America’s rich past and new culinary discoveries, this highly readable, easy-to-follow text explains the whys and hows of baking and makes it easy for even the beginner to achieve delicious results in the kitchen. |
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Fannie Farmer Baking Book $95.88 New – A superb collection of more than 800 recipes drawn from both America’s rich past and new culinary discoveries, this highly readable, easy-to-follow text explains the whys and hows of baking and makes it easy for even the beginner to achieve delicious results in the kitchen. |
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Fannie Farmer Baking Book $51.92 New – A superb collection of more than 800 recipes drawn from both America’s rich past and new culinary discoveries, this highly readable, easy-to-follow text explains the whys and hows of baking and makes it easy for even the beginner to achieve delicious results in the kitchen. |
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Fannie Farmer Boston Cooking School Cook Book $1.99 Used |
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Fannie Farmer Boston Cooking School Cook Book $2.3 Used |
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Fannie Farmer Cookbook $3.94 Used |
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Fannie Farmer Cookbook $8.99 From the author who made Fannie Farmer a household name for a new generation of cooks comes this newly revised edition for the 1990s. Filled with tips on cooking equipment and techniques, the book includes chapters on delicious vegetarian fare, as well as an expanded nutritional chart for the health- and diet-conscious. New recipes reflect a diversity of ethnic influences, from Mediterranean to Mexican and Asian; and, of course, there are still "old favorites" like New England Clam Chowder, Chicken Jambalaya, and Old-Fashioned Beef Stew. 2-color illus. |
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Fannie Farmer Cookbook $18.22 New – For the first time in paperback, this newly-revised edition of the classic cook’s companion includes 325 new recipes, including popular ethnic dishes that have become part of American cooking: salsa, risottos, sushi, stir-fry, quiches and pastas. Also features microwave, outdoor and vegetarian cooking. |
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Fannie Farmer Cookbook $4.84 New – For the first time in paperback, this newly-revised edition of the classic cook’s companion includes 325 new recipes, including popular ethnic dishes that have become part of American cooking: salsa, risottos, sushi, stir-fry, quiches and pastas. Also features microwave, outdoor and vegetarian cooking. |
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Fannie Farmer Junior Cookbook $9.99 Introduces the basic ingredients, utensils and equipment, and safety aspects of cooking and provides recipes for soups, main dishes, vegetables, and other foods. |
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Fannie in the Kitchen $11.51 When Marcia’s mother decides to hire a mother’s helper, Marcia is offended because she felt she had tried to help. But when Fannie Farmer steps into their kitchen, the biscuits are suddenly dainty, the griddle cakes are not mushy, and Marcia has a new friend who teaches her the importance of precise measurements in cooking. Full-color illustrations. |
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Fannie in the Kitchen $7.99 Marcia enjoys being her mother’s helper, so she’s hurt when Mother hires Fannie Farmer to prepare the meals. But Fannie’s charm wins Marcia over in this delightful story based on the real turn-of-the-20th-century Boston cook who invented recipes with precise measurements. Full color. |
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Fannie in the Kitchen: The Whole Story From Soup to Nuts of How Fannie Farmer Invented Recipes with Precise Measurements By Deborah Hopkinson, Illustrated by Nancy Carpenter $7.99 <P>Marcia enjoys being her mother’s helper, so she’s hurt when Mother hires Fannie Farmer to prepare family’s meals. But sure enough Fannie’s charm (and griddle cakes!) win Marcia over, and she finds herself cooking up delights she never thought possible! |
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Fannie in the Kitchen: The Whole Story from Soup to Nuts of How Fannie Farmer Invented Recipes with Precise Measurements $3.14 Fannie Farmer is a mother’s helper in the Shaw house, where the daughter gives her the idea of writing down precise instructions for measuring and cooking, which eventually became one of the first modern cookbooks. |
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Fannie in the Kitchen: The Whole Story from Soup to Nuts of How Fannie Farmer Invented Recipes with Precise Measurements $3.13 Used – Although she knows she’s not much help in the kitchen, a girl named Marcia is nonetheless miffed when her mother goes so far as to hire a mother’s helper to do the family’s cooking. However, Marcia agrees with her mother’s decision once she tastes the new helper’s cooking–everything she makes is wonderful. As Marcia befriends the mother’s helper, she is inspired to try out some of her own creations–but nothing she makes can compare to the delectable items prepared by this almost profess |
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Fannie in the Kitchen: The Whole Story from Soup to Nuts of How Fannie Farmer Invented Recipes with Precise Measurements $9.04 New – When Marcia’s mother decides to hire a mother’s helper, Marcia is offended because she felt she had tried to help. But when Fannie Farmer steps into their kitchen, the biscuits are suddenly dainty, the griddle cakes are not mushy, and Marcia has a new friend who teaches her the importance of precise measurements in cooking. Full-color illustrations. |
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Fannie in the Kitchen: The Whole Story from Soup to Nuts of How Fannie Farmer Invented Recipes with Precise Measurements $3.96 New – When Marcia’s mother decides to hire a mother’s helper, Marcia is offended because she felt she had tried to help. But when Fannie Farmer steps into their kitchen, the biscuits are suddenly dainty, the griddle cakes are not mushy, and Marcia has a new friend who teaches her the importance of precise measurements in cooking. Full-color illustrations. |
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Fannie’s Last Supper $25.99 Kimball recreates an extravagant 12-course Christmas dinner taken from Fannie Farmer’’s The Boston Cooking School Cookbook, published in 1896. The book ties in with a PBS special airing in November. |
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Fannie’s Last Supper: Re-Creating One Amazing Meal from Fannie Farmer’s 1896 Cookbook $5.67 New – Kimball recreates an extravagant 12-course Christmas dinner taken from Fannie Farmer’s “The Boston Cooking School Cookbook,” published in 1896. The book ties in with a PBS special airing in November. |
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Fannie’s Last Supper: Re-Creating One Amazing Meal from Fannie Farmer’s 1896 Cookbook $1.49 Used – Kimball recreates an extravagant 12-course Christmas dinner taken from Fannie Farmer’s “The Boston Cooking School Cookbook,” published in 1896. The book ties in with a PBS special airing in November. |
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Fannie’s Last Supper: Re-creating One Amazing Meal from Fannie Farmer’s 1896 Cookbook $25.99 With a title that would never fly today, Fannie Farmer’s The Boston Cooking School Cookbook first saw bookstore light in 1896. Its publisher doubted its chances for success and printed only 3,000 copies at the author’s expense, but the cookbook took off, eventually selling more than four million copies. Living just a few blocks from Farmer’s homestead, PBS America’ Test Kitchen hosts Christopher Kimball became intrigued by the possibility, nay the challenge, of recreating one of Fannie’s scrumptious 12-course 19th century Christmas feasts. Fannie’s Last Supper describes how he did it, from the Duxbury Island Creek Oysters and Mock Turtle Soup, down to the Three Molded Victorian Jellies. Culinary history served with delicious venison and nostalgia. (P.S. To sample the vintage recreation, watch Barnes & Noble Studio video on the book.) |
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Fannie’s Last Supper: Re-creating One Amazing Meal from Fannie Farmer’s 1896 Cookbook $1.98 With a title that would never fly today, Fannie Farmer’s The Boston Cooking School Cookbook first saw bookstore light in 1896. Its publisher doubted its chances for success and printed only 3,000 copies at the author’s expense, but the cookbook took off, eventually selling more than four million copies. Living just a few blocks from Farmer’s homestead, PBS America’ Test Kitchen hosts Christopher Kimball became intrigued by the possibility, nay the challenge, of recreating one of Fannie’s scrumptious 12-course 19th century Christmas feasts. Fannie’s Last Supper describes how he did it, from the Duxbury Island Creek Oysters and Mock Turtle Soup, down to the Three Molded Victorian Jellies. Culinary history served with delicious venison and nostalgia. (P.S. To sample the vintage recreation, watch Barnes & Noble Studio video on the book.) |
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Fannie’s Last Supper: Two Years, Twelve Courses, and One Amazing Meal from Fannie Farmer’s 1896 Cookbook $7.98 New – Before The Joy of Cooking, there was The Boston Cooking School Cookbook. Written by Fannie Farmer, principal of the school, and published in 1896, it was the bestselling cookbook of its age. 400,000 copies were sold by Farmer’s death in 1915 — and more than 4 million were sold by the 1960s. It perfectly encapsulates the late Victorian era, but it’s also surprisingly modern; in short, it’s ripe for reevaluation. And who better to conduct such an experiment than Chris Kimball, founder of “C |
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Fannie’s Last Supper: Two Years, Twelve Courses, and One Amazing Meal from Fannie Farmer’s 1896 Cookbook $5 Used – Before The Joy of Cooking, there was The Boston Cooking School Cookbook. Written by Fannie Farmer, principal of the school, and published in 1896, it was the bestselling cookbook of its age. 400,000 copies were sold by Farmer’s death in 1915 — and more than 4 million were sold by the 1960s. It perfectly encapsulates the late Victorian era, but it’s also surprisingly modern; in short, it’s ripe for reevaluation. And who better to conduct such an experiment than Chris Kimball, founder of ” |
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Food And Cookery For The Sick And Convalescent $30.95 Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork. |
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Great Cooks and Their Recipes: From Taillevent to Escoffier $166.65 New – In this book, first published 13 years ago, are represented many of the great cooks of the last six centuries, including the best known, Mrs Beeton, Fannie Farmer and Escoffier, as well as the less known such as Taillevent, Scappi, Martino and Robert May. 100 recipes are described. Anne Willan, who is a scholar and founder of the La Varenne Cooking School in Paris, describes the story of their background, techniques and innovations. Each recipe appears translated or transcribed in its orig |
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Great Cooks and Their Recipes: From Taillevent to Escoffier $43.75 New – In this book, first published 13 years ago, are represented many of the great cooks of the last six centuries, including the best known, Mrs Beeton, Fannie Farmer and Escoffier, as well as the less known such as Taillevent, Scappi, Martino and Robert May. 100 recipes are described. Anne Willan, who is a scholar and founder of the La Varenne Cooking School in Paris, describes the story of their background, techniques and innovations. Each recipe appears translated or transcribed in its orig |
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Great Cooks and Their Recipes: From Taillevent to Escoffier $54.27 Used – In this book, first published 13 years ago, are represented many of the great cooks of the last six centuries, including the best known, Mrs Beeton, Fannie Farmer and Escoffier, as well as the less known such as Taillevent, Scappi, Martino and Robert May. 100 recipes are described. Anne Willan, who is a scholar and founder of the La Varenne Cooking School in Paris, describes the story of their background, techniques and innovations. Each recipe appears translated or transcribed in its ori |
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Great Cooks and Their Recipes: From Taillevent to Escoffier $59.98 New – In this book, first published 13 years ago, are represented many of the great cooks of the last six centuries, including the best known, Mrs Beeton, Fannie Farmer and Escoffier, as well as the less known such as Taillevent, Scappi, Martino and Robert May. 100 recipes are described. Anne Willan, who is a scholar and founder of the La Varenne Cooking School in Paris, describes the story of their background, techniques and innovations. Each recipe appears translated or transcribed in its orig |
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How to Cook Vegetables and Potatoes – A Selection of Old-Time Vegetarian Recipes $6.95 Fannie Merritt Farmer,Paperback, English-language edition,Pub by Read Books Design |
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Lost Recipes: Meals to Share with Friends and Family $2.28 Used – Today’s Fannie Farmer and the 2003 winner of the James Beard Lifetime Achievement Award dedicates her new cookbook to getting America back to the family table. Includes an accordion-fold envelope for holding one’s personal recipes. |
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Manly Meals and Mom’s Home Cooking $33.09 This detailed analysis of the gendered nature of American cookbooks surveys more cookbooks than any other work I’m aware of. The clear and consistent thesis is that these cookbooks reflect and reinforce a long-standing ideology of domesticity that situates women as the primary cooks, caretakers, and nurturers of the idealized nuclear family. With sound scholarship and a focus on prescriptive food literature, Manly Meals makes an original and useful contribution to our understanding of how gender roles are institutionalized and perpetuated. — Warren Belasco, senior editor of The Oxford Encyclopedia of American Food and Drink From the first edition of The Fannie Farmer Cookbook to the latest works by today’s celebrity chefs, cookbooks reflect more than just passing culinary fads. As historical artifacts, they offer a unique perspective on the cultures that produced them. In Manly Meals and Mom’s Home Cooking, Jessamyn Neuhaus offers a perceptive and piquant analysis of the tone and content of American cookbooks published between the 1890s and the 1960s, adroitly uncovering the cultural assumptions and anxieties — particularly about women and domesticity — they contain.Neuhaus’s in-depth survey of these cookbooks questions the supposedly straightforward lessons about food preparation they imparted. While she finds that cookbooks aimed to make readers — mainly white, middle-class women — into effective, modern-age homemakers who saw joy, not drudgery, in their domestic tasks, she notes that the phenomenal popularity of Peg Bracken’s 1960 cookbook, The I Hate to Cook Book, attests to the limitations of this kind of indoctrination. At the same time, she explores theproliferation of bachelor cookbooks aimed at the man in the kitchen and the biases they display about male and female abilities, tastes, and responsibilities.Neuhaus also addresses the impact of World War II rationing on homefront cuisine; the introduction of new culinary technologies |
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Manly Meals and Mom’s Home Cooking: Cookbooks and Gender in Modern America $24.94 New – From the first edition of “The Fannie Farmer Cookbook” to the latest works by today’s celebrity chefs, cookbooks reflect more than just passing culinary fads. As historical artifacts, they offer a unique perspective on the cultures that produced them. In “Manly Meals and Mom’s Home Cooking,” Jessamyn Neuhaus offers a perceptive and piquant analysis of the tone and content of American cookbooks published between the 1790s and the 1960s, adroitly uncovering the cultural assumptions and anxie |
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Manly Meals and Mom’s Home Cooking: Cookbooks and Gender in Modern America $30 From the earliest tomes on the art of cooking to the latest works by today’s celebrity chefs,cookbooks have always reflected more than just passing culinary fads. As historical artifacts, they offer a unique perspective on the cultures that produced them. Twentieth-century America, which witnessed profound social, technological, and economic changes in only a few decades, is no exception, and in Manly Meals and Mom’s Home Cooking, Jessamyn Neuhaus looks at how the content and tone of cookbooks published between the 1890s and the 1960s reveals America’s cultural assumptions and anxieties particularly about women and domesticity. From Fannie Farmer to Julia Child, Neuhaus undertakes an in-depth survey of twentieth-century American cookbooks, analyzing the new ideals of food preparation and presentation they introduced to help readers mainly white, middle-class women become effective, modern-age homemakers who saw joy, not drudgery, in their domestic tasks. (The phenomenal popularity of Peg Bracken’s 1960 cookbook, The I Hate to Cook Book, attests to the limitations of this kind of indoctrination.) At the same time, she explores the proliferation of cookbooks aimed at “the man in the kitchen” and the biases they display about male and female abilities, tastes, and responsibilities. Neuhaus also chronicles the impact of World War II rationing on homefront cuisine; the introduction of new culinary technologies, gourmet sensibilities, and ethnic foods into American kitchens; and developments in the cookbook industry since the 1960s. More than a history of the cookbook, Manly Meals and Mom’s Home Cooking provides an absorbing and enlightening account of gender and food in modern America. About the Author:Jessamyn Neuhaus teaches history at Case Western Reserve University. |
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Manly Meals and Mom’s Home Cooking: Cookbooks and Gender in Modern America $36 Used – From the first edition of “The Fannie Farmer Cookbook” to the latest works by today’s celebrity chefs, cookbooks reflect more than just passing culinary fads. As historical artifacts, they offer a unique perspective on the cultures that produced them. In “Manly Meals and Mom’s Home Cooking,” Jessamyn Neuhaus offers a perceptive and piquant analysis of the tone and content of American cookbooks published between the 1790s and the 1960s, adroitly uncovering the cultural assumptions and anxi |
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Manly Meals and Mom’s Home Cooking: Cookbooks and Gender in Modern America $24.94 Used – From the first edition of “The Fannie Farmer Cookbook” to the latest works by today’s celebrity chefs, cookbooks reflect more than just passing culinary fads. As historical artifacts, they offer a unique perspective on the cultures that produced them. In “Manly Meals and Mom’s Home Cooking,” Jessamyn Neuhaus offers a perceptive and piquant analysis of the tone and content of American cookbooks published between the 1790s and the 1960s, adroitly uncovering the cultural assumptions and anxi |
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Manly Meals and Mom’s Home Cooking: Cookbooks and Gender in Modern America $49 From the earliest tomes on the art of cooking to the latest works by today’s celebrity chefs,cookbooks have always reflected more than just passing culinary fads. As historical artifacts, they offer a unique perspective on the cultures that produced them. Twentieth-century America, which witnessed profound social, technological, and economic changes in only a few decades, is no exception, and in Manly Meals and Mom’s Home Cooking, Jessamyn Neuhaus looks at how the content and tone of cookbooks published between the 1890s and the 1960s reveals America’s cultural assumptions and anxieties particularly about women and domesticity. From Fannie Farmer to Julia Child, Neuhaus undertakes an in-depth survey of twentieth-century American cookbooks, analyzing the new ideals of food preparation and presentation they introduced to help readers mainly white, middle-class women become effective, modern-age homemakers who saw joy, not drudgery, in their domestic tasks. (The phenomenal popularity of Peg Bracken’s 1960 cookbook, The I Hate to Cook Book, attests to the limitations of this kind of indoctrination.) At the same time, she explores the proliferation of cookbooks aimed at “the man in the kitchen” and the biases they display about male and female abilities, tastes, and responsibilities. Neuhaus also chronicles the impact of World War II rationing on homefront cuisine; the introduction of new culinary technologies, gourmet sensibilities, and ethnic foods into American kitchens; and developments in the cookbook industry since the 1960s. More than a history of the cookbook, Manly Meals and Mom’s Home Cooking provides an absorbing and enlightening account of gender and food in modern America. About the Author:Jessamyn Neuhaus teaches history at Case Western Reserve University. |
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Manly Meals and Mom’s Home Cooking: Cookbooks and Gender in Modern America $30 From the earliest tomes on the art of cooking to the latest works by today’s celebrity chefs,cookbooks have always reflected more than just passing culinary fads. As historical artifacts, they offer a unique perspective on the cultures that produced them. Twentieth-century America, which witnessed profound social, technological, and economic changes in only a few decades, is no exception, and in Manly Meals and Mom’s Home Cooking, Jessamyn Neuhaus looks at how the content and tone of cookbooks published between the 1890s and the 1960s reveals America’s cultural assumptions and anxieties particularly about women and domesticity. From Fannie Farmer to Julia Child, Neuhaus undertakes an in-depth survey of twentieth-century American cookbooks, analyzing the new ideals of food preparation and presentation they introduced to help readers mainly white, middle-class women become effective, modern-age homemakers who saw joy, not drudgery, in their domestic tasks. (The phenomenal popularity of Peg Bracken’s 1960 cookbook, The I Hate to Cook Book, attests to the limitations of this kind of indoctrination.) At the same time, she explores the proliferation of cookbooks aimed at “the man in the kitchen” and the biases they display about male and female abilities, tastes, and responsibilities. Neuhaus also chronicles the impact of World War II rationing on homefront cuisine; the introduction of new culinary technologies, gourmet sensibilities, and ethnic foods into American kitchens; and developments in the cookbook industry since the 1960s. More than a history of the cookbook, Manly Meals and Mom’s Home Cooking provides an absorbing and enlightening account of gender and food in modern America. About the Author:Jessamyn Neuhaus teaches history at Case Western Reserve University. |
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Maple Syrup Cookbook: Over 100 Recipes for Breakfast, Lunch and Dinner $10.95 Using maple syrup as the sugar ingredient, this book includes the classics plus relishes, breads, and desserts. Author Ken Haedrich is a food writer, cookbook author, writes a monthly food column for Country Journal. His articles have also been featured in Food & Wine, Good Food, and Horticulture. Marion Cunningham, author of The Fannie Farmer Baking Book, complimented the recipes in Haedrich’s mouth-watering manual, The Maple Syrup Cookbook: “Ken Haedrich is one of the best cooks I know, with the extra gift of being a very good writer. If you cook at home, put this book on your kitchen shelf.” Ken lives in Rumney, New Hampshire. |
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Medford In The Victorian Era $19.99 When the Boston and Lowell Railroad came through in 1835, Medford was a quiet town with fewer than two thousand residents. By the twentieth century, it had become a thriving city of eighteen thousand. In Victorian Medford, everything was new, from the Medford Opera House, the town hall, and the Mystic Lakes to the camera, the bicycle, and the gypsy moth. The shipbuilding, rum, and brickmaking industries gave way to new businesses, and traditional houses came to share neighborhoods with Queen Anne and Shingle-style architecture. In the mid-nineteenth century, there was great social change, as abolitionists Lydia Maria Child and George Luther Stearns spoke out against slavery and men went to the Civil War. James W. Tufts invented the soda fountain, Fannie Farmer wrote her first cookbook, and James Pierpont wrote Jingle Bells. |
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Medford in the Victorian Era, Massachusetts (Images of America Series) $19.99 When the Boston and Lowell Railroad came through in 1835, Medford was a quiet town with fewer than two thousand residents. By the twentieth century, it had become a thriving city of eighteen thousand. In Victorian Medford, everything was new, from the Medford Opera House, the town hall, and the Mystic Lakes to the camera, the bicycle, and the gypsy moth. The shipbuilding, rum, and brickmaking industries gave way to new businesses, and traditional houses came to share neighborhoods with Queen Anne and Shingle-style architecture. In the mid-nineteenth century, there was great social change, as abolitionists Lydia Maria Child and George Luther Stearns spoke out against slavery and men went to the Civil War. James W. Tufts invented the soda fountain, Fannie Farmer wrote her first cookbook, and James Pierpont wrote “Jingle Bells.” |
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Medford: A Brief History $8.98 Used – Since its early days in the possession of a man who never set foot on the land itself, Medford has been a place of possibility. Many Medford residents have made their mark on American culture, including James W. Tufts, the inventor of the soda fountain, and Fannie Farmer, author of the first modern cookbook. Medford has been the site of revolutionary changes, as entrepreneur Thatcher Magoun built the wildly successful clipper ship industry, and in the case of Belinda Royall, a slave who r |
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Medford: A Brief History $38.95 New – Since its early days in the possession of a man who never set foot on the land itself, Medford has been a place of possibility. Many Medford residents have made their mark on American culture, including James W. Tufts, the inventor of the soda fountain, and Fannie Farmer, author of the first modern cookbook. Medford has been the site of revolutionary changes, as entrepreneur Thatcher Magoun built the wildly successful clipper ship industry, and in the case of Belinda Royall, a slave who re |
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Mrs Lincolns Boston Cook Book Wh $29.95 Mary Johnson Bailey Lincoln was an instructor at the Boston Cooking School, where she influenced a generation of cooking professionals, including Fannie Farmer, with her methods based in the “chemistry and philosophy of food.” The Boston Cook Book, published in 1883, became a standard in American kitchens and was also widely used in cooking classrooms. Specific instruction in the basics of technique, kitchen set-up, and preparation insured that young and/or inexperienced cooks would have great success with Mrs. Lincoln’s recipes. |
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New Book Of Cookery, A $19.99 When originally published in 1912, Fannie Farmer said in her preface: “With the advancement of the art of cookery, it has become impossible to compress within the limits of a single volume the wealth of material which is at hand. It is now seventeen years since The Boston Cooking-School Cook Book was first published. Since that time it has been frequently revised and a large number of new recipes added… But the results of the labors and experiments of the last seven years have, I believe, justified the publication of an entirely new work. It will be understood that this new work is in no sense a substitute for my earlier one, but rather a sequel. It is, let me repeat, a comprehensive survey of the progress of the last few years and contains recipes economical and simple as well as expensive and elaborate, covering the whole range of cookery.” This book contains about 860 recipes and numerous illustrations. Fannie Merritt Farmer (1857-1915) was an American authority on cookery, born in Boston. She received her early education in Medford, Massachusetts, and graduated from the Boston Cooking School, of which she was a director from 1892 to 1902. In the latter year she founded Miss Farmer’s School of Cookery, Boston, with the purpose of instructing housewives and nurses in the art of cookery, rather than training prospective domestic science teachers. She edited The Boston Cooking School Cook Book (1896); 21 editions were published before her death. Out of this grew the Fannie Farmer Cookbook, still being published. |
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New Book of Cookery $41.39 Used – When originally published in 1912, Fannie Farmer said in her preface: “With the advancement of the art of cookery, it has become impossible to compress within the limits of a single volume the wealth of material which is at hand. It is now seventeen years since The Boston Cooking-School Cook Book was first published. Since that time it has been frequently revised and a large number of new recipes added… But the results of the labors and experiments of the last seven years have, I believ |
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New Book of Cookery $35.29 Used – When originally published in 1912, Fannie Farmer said in her preface: “With the advancement of the art of cookery, it has become impossible to compress within the limits of a single volume the wealth of material which is at hand. It is now seventeen years since The Boston Cooking-School Cook Book was first published. Since that time it has been frequently revised and a large number of new recipes added… But the results of the labors and experiments of the last seven years have, I believ |
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New Book of Cookery $37.1 New – When originally published in 1912, Fannie Farmer said in her preface: “With the advancement of the art of cookery, it has become impossible to compress within the limits of a single volume the wealth of material which is at hand. It is now seventeen years since The Boston Cooking-School Cook Book was first published. Since that time it has been frequently revised and a large number of new recipes added… But the results of the labors and experiments of the last seven years have, I believe |
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New Book of Cookery $42.32 Used – When originally published in 1912, Fannie Farmer said in her preface: “With the advancement of the art of cookery, it has become impossible to compress within the limits of a single volume the wealth of material which is at hand. It is now seventeen years since The Boston Cooking-School Cook Book was first published. Since that time it has been frequently revised and a large number of new recipes added… But the results of the labors and experiments of the last seven years have, I believ |
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New Book of Cookery $35.96 New – When originally published in 1912, Fannie Farmer said in her preface: “With the advancement of the art of cookery, it has become impossible to compress within the limits of a single volume the wealth of material which is at hand. It is now seventeen years since The Boston Cooking-School Cook Book was first published. Since that time it has been frequently revised and a large number of new recipes added… But the results of the labors and experiments of the last seven years have, I believe |
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New Book of Cookery $55.45 Used – When originally published in 1912, Fannie Farmer said in her preface: “With the advancement of the art of cookery, it has become impossible to compress within the limits of a single volume the wealth of material which is at hand. It is now seventeen years since The Boston Cooking-School Cook Book was first published. Since that time it has been frequently revised and a large number of new recipes added… But the results of the labors and experiments of the last seven years have, I believ |
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New Book of Cookery $29.86 New – When originally published in 1912, Fannie Farmer said in her preface: “With the advancement of the art of cookery, it has become impossible to compress within the limits of a single volume the wealth of material which is at hand. It is now seventeen years since The Boston Cooking-School Cook Book was first published. Since that time it has been frequently revised and a large number of new recipes added… But the results of the labors and experiments of the last seven years have, I believe |
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Norman Rockwell’s Christmas Book $10.18 New – Beginning with the big jolly Santa on the cover consulting his book of “Extra Good Boys and Girls,” NORMAN ROCKWELL’S CHRISTMAS BOOK overflows with the good cheer of the season. It contains selections by writers as diverse as Shakespeare, Mark Twain, Saki, Langston Hughes, W.H. Auden, and Fannie Farmer (whose sumptuous Christmas dinner, c. 1896, is featured), and is illustrated, of course, by the master celebrator of American life, Norman Rockwell, with 83 color plates and 12 black-and-whi |
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Norman Rockwell’s Christmas Book: Revised and Updated $16.89 New – Beginning with the big jolly Santa on the cover consulting his book of “Extra Good Boys and Girls,” NORMAN ROCKWELL’S CHRISTMAS BOOK overflows with the good cheer of the season. It contains selections by writers as diverse as Shakespeare, Mark Twain, Saki, Langston Hughes, W.H. Auden, and Fannie Farmer (whose sumptuous Christmas dinner, c. 1896, is featured), and is illustrated, of course, by the master celebrator of American life, Norman Rockwell, with 83 color plates and 12 black-and-whi |
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Original Boston Cooking-School Cookbook-1896 $9.85 New – In 1896, Fannie Merritt Farmer, principal of the Boston Cooking School, created the first cookbook which called for standardized measurements–a level cupfu, teaspoonful, and tablespoonful. Now, a century later, modern-day cooks can refer to it again and again, in the tradition of their mothers and grandmothers with this facsimile of the original 1896 edition. |
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Original Boston Cooking-School Cookbook-1896 $1.5 Used – In 1896, Fannie Merritt Farmer, principal of the Boston Cooking School, created the first cookbook which called for standardized measurements–a level cupfu, teaspoonful, and tablespoonful. Now, a century later, modern-day cooks can refer to it again and again, in the tradition of their mothers and grandmothers with this facsimile of the original 1896 edition. |
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People From Medford, Massachusetts $14.13 Purchase includes free access to book updates online and a free trial membership in the publisher’s book club where you can select from more than a million books without charge. Chapters: Paul Theroux, Martha Coakley, Lydia Maria Child, William Francis Buckley, Maria Menounos, William Z. Ripley, James L. Guetti, Dale Bozzio, Julianne Nicholson, Fannie Farmer, Edward Needles Hallowell, Lou Antonelli, Bill Monbouquette, Robert Kelly, Fred J. Burrell, Foghorn Bradley, Terri Lyne Carrington, Mike Pagliarulo, William Penhallow Henderson, Thayer David, Samuel Gregg, Carole Cole, Shawn Bates, Oliver Waterman Larkin, Ruth Posselt, Peter Tufts, Frank Morrissey, Edward F. Kenney, Sr., Jim Colclough, Elizabeth Neilson, Walter James Edyvean, Jim Driscoll, John P. Riley, Jr., Tony Giglio, Michael F. Skerry, Giuseppe Simoni, Edwin Adams, Bob Miller, Isaac Royall, Jr., John Mccarthy, Paul Geary, Richard B. Coolidge, Dick Mcglynn, Ed Tryon. Excerpt: Bill Monbouquette item Career highlights and awards item William Charles (Bill) Monbouquette (born August 11, 1936 in Medford, Massachusetts ) is a former pitcher in Major League Baseball who played for the Boston Red Sox (1958 -65), Detroit Tigers (1966-67), New York Yankees (1967-68) and San Francisco Giants (1968). He batted and threw right-handed. Professional playing career In an 11-season career, Monbouquette posted a 114-112 record with 1122 strikeouts and a 3.68 ERA in 1961.2 Innings . A finesse pitcher who relied on changing speeds and a superb control, Monbouquette was signed by the Boston Red Sox as an amateur free agent in 1955 and started his majors career on July 18, 1958. He became the ace of a weak Boston pitching rotation in the early 1960s, winning at least 14 games from 1960-63, with a career-high 20 victories in 1963. A four-time All-Star , he pitched a no-hitter in 1962 against the Chicago White Sox ; collected three one-hit games, and set a club record with a 17 strikeout-game against the Washington |
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People from Medford, Massachusetts, Including: Paul Theroux, William Francis Buckley, Lydia Maria Child, Edward Needles Hallowell, Jim Colclough, Shawn Bates, Maria Menounos, Edwin Adams, Thayer David, John McCarthy (Linguist), Fannie Farmer, Paul Geary $20.12 Used – Hephaestus Books represents a new publishing paradigm, allowing disparate content sources to be curated into cohesive, relevant, and informative books. To date, this content has been curated from Wikipedia articles and images under Creative Commons licensing, although as Hephaestus Books continues to increase in scope and dimension, more licensed and public domain content is being added. We believe books such as this represent a new and exciting lexicon in the sharing of human knowledge. |
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People from Medford, Massachusetts: Paul Theroux, Martha Coakley, Lydia Maria Child, William Francis Buckley, Maria Menounos, William Z. Ripley $16.97 Used – Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 41. Chapters: Paul Theroux, Martha Coakley, Lydia Maria Child, William Francis Buckley, Maria Menounos, William Z. Ripley, Mike Morrison, James L. Guetti, James O. Curtis, Paul Curtis, Julianne Nicholson, Dale Bozzio, Norwood Penrose Hallowell, Edward Needles Hallowell, Fannie Farmer, Benjamin F. Haines, Bill Monbouquette, Lou Antonelli, Jim Reid, Michael |
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People from Medford, Massachusetts: Paul Theroux, Martha Coakley, Lydia Maria Child, William Francis Buckley, Maria Menounos, William Z. Ripley $16.97 Used – Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 41. Chapters: Paul Theroux, Martha Coakley, Lydia Maria Child, William Francis Buckley, Maria Menounos, William Z. Ripley, Mike Morrison, James L. Guetti, James O. Curtis, Paul Curtis, Julianne Nicholson, Dale Bozzio, Norwood Penrose Hallowell, Edward Needles Hallowell, Fannie Farmer, Benjamin F. Haines, Bill Monbouquette, Lou Antonelli, Jim Reid, Michael |
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People from Medford, Massachusetts: Paul Theroux, Martha Coakley, Lydia Maria Child, William Francis Buckley, Maria Menounos, William Z. Ripley $16.97 Used – Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 41. Chapters: Paul Theroux, Martha Coakley, Lydia Maria Child, William Francis Buckley, Maria Menounos, William Z. Ripley, Mike Morrison, James L. Guetti, James O. Curtis, Paul Curtis, Julianne Nicholson, Dale Bozzio, Norwood Penrose Hallowell, Edward Needles Hallowell, Fannie Farmer, Benjamin F. Haines, Bill Monbouquette, Lou Antonelli, Jim Reid, Michael |
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Perfection Salad: Women and Cooking at the Turn of the Century $20.44 New – Toasted marshmallows stuffed with raisins? Green-and-white luncheons? Chemistry in the kitchen? This entertaining and erudite social history, now in its fourth paperback edition, tells the remarkable story of America’s transformation from a nation of honest appetites into an obedient market for instant mashed potatoes. In “Perfection Salad, “Laura Shapiro investigates a band of passionate but ladylike reformers at the turn of the twentieth century–including Fannie Farmer of the Boston Coo |
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