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New England
Fannie's Last Supper: Re-creating One Amazing Meal from Fannie Farmer's 1896 Cookbook
 
 
Author
Chris Kimball.
Publisher Hyperion  
Format hardcover
Product Dimensions 9.5 x 6.3 x 0.85 inches
ISBN 9781401323226
Pages/Publication Date 260/2010
Daedalus Item Code 38247
This item is not available.
Description
When Chris Kimball moved into an 1859 Victorian townhouse in Boston's South End and discovered the peculiarities of the house and neighborhood, he began to wonder what it was like to live—and particularly, to cook—in that era. The founder of Cook's Magazine (now Cook's Illustrated) and the host of America's Test Kitchen and Cook's Country on PBS, Kimball became fascinated with Fannie Farmer's 1896 Boston Cooking-School Cook Book—the best-selling cookbook of its age, full of odd, long-forgotten ingredients and fascinating details about how the recipes were concocted. Here he sets out to re-create one of Farmer's menus: a 12-course Christmas dinner that she served at the end of the 19th century.

"Kimball ... 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.... 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. Kimball is off on a culinary and historical adventure as he literally traces Fannie Farmer's steps around Boston at the turn of the century, regaling the reader with a history of Boston, observations of the Victorian character, manner of dress, and cooking implements and appliances available. In the meantime, his own team has been assembled and they are methodically testing recipes and ingredients in Kimball's 1859 red-brick Boston bowfront. All this work culminates in a foodie's dream dinner party, complete with Victorian plate settings, an all-star guest list, and 12 courses you won't find in any restaurant today. A must-read for history buffs, home cooks, and professional chefs alike."—Publishers Weekly (starred review)

 
 
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