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Fannie's Last Supper: Re-creating One Amazing Meal from Fannie Farmer's 1896 Cookbook - Christopher Kimball
Fannie's Last Supper: Re-creating One Amazing Meal from Fannie Farmer's 1896 Cookbook
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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... show more
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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Format: ebook
ISBN: 9781401323226 (1401323227)
ASIN: 9781401323226
Publisher: Hyperion
Pages no: 272
Edition language: English
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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 Fan...
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