Rating: 
Summary: If you only have one cookbook
Review: If you buy one all around cookbook make this the one. The recipes are timeless classics presented concisely, covering every food from appetizers to desserts, jams, ice creams, candies and breads. This book will build the foundation of your skills with the kind of tips and techniques every cook needs.
Rating: 
Summary: scrumdiliumptious
Review: My 'shriveled shark bark' has never tasted better! I have looked ten years for a book containing the recipe for boiled devil nuts, and what do you know...Fannie Farmer delivers (and delivers...and delivers...and delivers....)Perfect for midnight reading under your sheets with a flashlight while your mate trys to decode secret government messages on 'everybody loves raymond' repeats. 4 stars! viva wisconsin!
Rating:
Summary: simply the best
Review: I own a 1980 twelfth edition of this book which is falling apart from over use. Our copy came to us from a neighbour when we lived in Alberta, Canada, and it has travelled the world with us since,so I am pleased it is still available, as it is the best all round cookbook I have seen It is full of great tips and some unusual recipes, and is very easy to follow. I own a number of cookbooks from established British organisations (Good Housekeeping, Womens' Institute etc), but time and again I reach for this one. Useful for basic recipes for beginners, and some new ideas for more adventurous cooks, I would recommend it as a gift, or for your own use.
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Summary: Our favorite cook book
Review: THis book is without a doubt the best cookbook for those who have never cooked before. For the veteran cooks this book will challenge you and help you expand your horizon. My wife is an awesome cook and swears by it.
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Summary: This is the book to start your collection with
Review: I was recently checking my FF Cookbook for a recipe and noticed that when I bought the book I wrote my name and the year in it--1982! Over the years I've learned the basics of cooking as well as classic gourmet recipes. If you like to deviate from the norm and experiment, this cookbook will give you a solid base to start from. Recipes vary from pie crust to croissants, welsh rarebit to pepper steak (steak au poivre) and contains the best sangria recipe I've ever come across. It's all in there! I'm moving overseas in a year and you can bet this is one of the few precious possessions I'm taking.
Rating:
Summary: neither perfect nor perfectly useless
Review: I like the conversational tone of _The Fannie Farmer Cookbook_, and I like its old-fashioned recipes (I recommend the baked pancake and the Shaker Lemon Pie, and the next time I want to make rhubarb sauce, I'll look up Stewed Rhubarb here). But its nutritional sense is lacking--many of the vegetarian dishes contain huge amounts of full-fat dairy products. And its organization is unusual, as well. This won't be the only cookbook you'll ever need; I also own (and recommend) _The American Century Cookbook_, _The Best Recipe_, and _Joy of Cooking_. However, for a few unique recipes, it's worth owning this cookbook, too.
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Summary: A STAPLE FOR EVERY KITCHEN!
Review: Life would be so much easier if everyone had a Fannie Farmer in their kitchen. The recipes here are simple, yet with the correct presentation, they are elegant enough to serve to even the most discriminating dinner guest(s). Directions are clear, precise and easy to follow. There is even a section on microwaving; however, not everyone, including myself, believes a nutritious, home-cooked meal should be microwaved. Granted, microwaves are quick, convenient and excellent for heating up left over foods, melting butter, etc., but in my own opinion, when it comes to actually cooking a meal, much nutrition, texture and flavour is lost in the microwaving process. The recipes and section on balanced nutrition are the major highlights of the book. If you are a newcomer to the kitchen, this book will become your best friend, and there is actually something here for everyone, novice or expert.
Rating:
Summary: The Ultimate Cook Book
Review: Fannie Farmer
This is not just a great recipe collection book, but is also a great text book for anybody who wishes to be a good chef. As well as how to cook, a good chef should know how to plan meals and how to shop. When a beginner fails in something new, most of the time it happens due to lack of knowledge. If you have proper knowledge on food, together with good recipes, your cooking skills can increase dramatically. All you need is a good teacher, and Fannie Farmer can be a perfect one. Every time you have some question, open this book. It always has a good answer to it. You will be totally impressed by yourself being a great home chef in a very short period with her help. Of course, careful selection of over 1990 recipes can serve your kitchen all year around. It actually covers both classic American food and America's favorite dishes from European and other cuisine. What more can we expect from a cook book?
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Summary: Super All-Purpose Cookbook
Review: Though I see there have been some negative reviews that this, latest edition of the "Fannie Farmer Cookbook," is not as "good" as the original, I have to say that the "original," published in the late nineteenth century as the "Boston Cooking School" cookbook, would hardly be especially useful today (recipes for squirrel anyone?). Fannie Farmer is synonymous with good, old-fashioned practical cooking--no nouvelle cuisine here--and the updated version simply keeps with the times, adding new techniques which take into account modern equipment and food mores (things like fat, cholesterol and sodium are taken into consider, but this isn't a diet cookbook). All in all, the "Fanny Farmer Cookbook" is a super all-purpose cookbook, offering well-tested, simple recipes for just about any food you can think of. Alongside the classic "Betty Crocker Cookbook," the "Joy of Cooking" and something new from Martha Stewart (I like the "Martha Stewart Living Cookbook," which is a compilation of recipes from her magazine) and/or Cook's Illustrated (either "The Best Recipe" or the "Cook's Bible"), "The Fanny Farmer Cookbook" will create a perfectly balanced recipe collection for the experienced cook or novice baker. On a final note, I'd recommend the hardcover edition, as the softcover model I saw in a bookstore was not very sturdy. Cookbooks get a lot of use and abuse, so I'd recommend spending a bit extra to get a the hardcover edition.
Rating:
Summary: Needs Better Production Values
Review: I'm only giving it a 4-Star rating. Don't get me wrong, the textual content is very good. Other reviewers have so stated. My gripe is with the production values. It's a two-color book. No photos, only so-so technical illustrations, and these aren't even distributed throughout the book effectively. They're all bunched up toward the front-end of the book in a nearly tabular format. The paper stock is on the cheapy side, too. This is all a sure sign of a publisher cutting corners to maximize profits. If other cookbook publishers can go glossy 4-color with photos and a spiral binding, I don't see why these folks can't. So, make up your own mind...good text (buy this book) or good overall (try a Betty Crocker or Better Homes & Gardens book).
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