Fannie's Last Supper: Re-creating One Amazing Meal from Fannie Farmer's 1896 Cookbook
| Author | : | |
| Rating | : | 4.41 (683 Votes) |
| Asin | : | 1401323227 |
| Format Type | : | paperback |
| Number of Pages | : | 272 Pages |
| Publish Date | : | 2017-09-20 |
| Language | : | English |
DESCRIPTION:
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. 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 C
. Chris Kimball founded Cook's Magazine in 1980; it has grown to a paid circulation of 1,000,000. He has been written up in most major newspapers, many national magazines including The New Yorker and Time, and regularly contributes to NPR's Morning Edition, including doing a regular Thanksgiving segment. He hosts America's Test Kitchen and
Kimball is as exhaustive in his research as he is in one of his own test recipes for Cook's Illustrated, and fans of his work will appreciate his attention to even the smallest morsel of information. Copyright © Reed Business Information, a division of Reed Elsevier Inc. Kimball, founder of Cook's Illustrated and host of the PBS series America's Test Kitchen, spent more than two years of "research, recipe testing, and intense planning" in order to host a Victorian dinner based on the recipes of Fannie Farmer, author of The Boston Cooking-School Cook Book, which was first published in 1896. A must-read for history buffs, home cooks, and professional chefs alike. . All rights reserved. Kimball is off on a culinary and historical adventure as he literally traces Fannie Farmer
very disappointing I was excited to read this, because I love Cook's Illustrated (of which Kimball is the founder) and I thought food history plus Cook's Illustrated would be neat. Unfortunately, it didn't live up to my expectations.First, the book is positioned as a tribute to Fannie Farmer, yet Kimball has no respect for her. He refers to her constantly as not much of a cook, but as a great businesswoman. He calls her ". "a fantasy feast not exactly a victorian one" according to Vel. when Mr. Kimball says that this would be his "fantasy dinner party" he's not far wrong. I'm not sure how, with all of the poo-poohing of cooking techniques and ingredients, this is supposed to be a re-creation of a Victorian dinner at all. It often reads as insufferably arrogant and ignorant, with recipe directions to sing a song to get a correct measurement being regarded as "silly". Mr. Kimball, they . wogan said Meal impossible. At first Chris Kimball's book starts out as an interesting exploration into Fannie Farmer's Boston and her cooking. He tells us why he was interested and what her Boston must have been like and what his Boston is like today and how he came to want to prepare this fantastic meal. Much of his writing of the cooking and the meal itself is in exactly the same style and tone of America's Test Kitchen, with m