Free Ebook Fannie's Last Supper: Re-creating One Amazing Meal from Fannie Farmer's 1896 Cookbook

Free Ebook Fannie's Last Supper: Re-creating One Amazing Meal from Fannie Farmer's 1896 Cookbook

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Fannie's Last Supper: Re-creating One Amazing Meal from Fannie Farmer's 1896 Cookbook

Free Ebook Fannie's Last Supper: Re-creating One Amazing Meal from Fannie Farmer's 1896 Cookbook

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From Publishers Weekly

Starred Review. 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. 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. Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

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About the Author

Chris Kimball founded Cook's Magazine in 1980; it has grown to a paid circulation of 1,000,000. He hosts America's Test Kitchen and Cook's Country, which are the top-rated cooking shows on public television, reaching 2 million viewers per week in over 94% of American households. Kimball is a regular contributor to both the Today Show and the CBS Early Show. 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 will also host a public radio show on cooking starting in the fall of 2010.

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Product details

Hardcover: 272 pages

Publisher: Hyperion; 1st edition (October 5, 2010)

Language: English

ISBN-10: 1401323227

ISBN-13: 978-1401323226

Product Dimensions:

6.1 x 9.2 inches

Shipping Weight: 1.2 pounds (View shipping rates and policies)

Average Customer Review:

3.9 out of 5 stars

59 customer reviews

Amazon Best Sellers Rank:

#491,596 in Books (See Top 100 in Books)

Chris Kimball decided that it was a good idea to try and recreate a twelve-course Victorian dinner party. He devoted several years of his life to this project, and this book is the story of how he did it. As his manual Kimball took the most popular of late-nineteenth century cookbooks, The Fannie Farmer Cookbook. And the meal is quite a production: multi-tier jellies, complicated fried artichokes, old world punch. Many of the dishes are also disgusting to the modern palate: brain balls in soup, gelatin made out of calves' hooves. Readers should be aware that the description of some of these dishes is truly disgusting, but in a train-wreck-can't-look-away way. To add to the "authenticity" of the meal, Kimball chose to create the meal on a Victorian-era coal stove, a practice which caused its own problems, including impossible temperature regulation, and a kitchen so warm that one of the chef's pants melted.The book intersperses the history of Farmer and Victorian cooking with Kimball's own efforts to recreate a Victorian meal. Each chapter is organized around one of the courses, but the historical information often bears little relevance to the particular course at hand. Some chapters are better at establishing this relevancy than others.More of an issue for me was the fact that I just could not get into the purpose of this project. I couldn't help but thinking throughout that this was a lot of money wasted for no particular purpose. Kimball produced a PBS documentary on his Victorian dinner as well, and I have to wonder if this was a project better suited to film than to a book. I'll probably seek out the documentary. Perhaps that will change my impression that this project marks a case of privileged foodies getting together to play Victorian gentry.

Kimball's idea to re-create a great Victorian meal was indeed clever. Not so clever was the idea to use Fannie's cookbook, then find it necessary to re-write many of the receipts because they did not come up to Kimball's understanding of what they were to be. It is an awkward historical fact that there were bad foods and bad tastes in every historical period. So what is billed as a great Victorian meal is really a Kimball meal, much less instructive thereby. Kimball's purchase of a fine Victorian solid-fuel range was marred by taking inadequate time to learn its use. The machine did not immediately perform to Kimball's expectations; it is a bad workman that blames his tools. As a long-time user of solid-fuel ranges (three different ones and counting), I find that any fault with the cooking lies with the cook and not the range.

I'm a big fan of America's Test Kitchen, and I love reading about food and history, so I was really looking forward to reading Fannie's Last Supper by its host and founder, Christopher Kimball. The book's tagline is "Re-creating One Amazing Meal from Fannie Farmer's 1896 Cookbook", and is (purportedly) about recreating an elaborate dinner party from Victorian-era Boston, based on the recipes of Fannie Farmer, a famous cooking teacher and businesswoman from the time.About the title - although Kimball was certainly inspired by his discovery of Fannie Farmer's cookbook, I would not go as far as to say his meal was a recreation. He does not seem to respect Farmer as a cook or as a person, which makes for odd reading. His reactions to exact recreations of her dishes range from "inedible" to "truly horrible" to "rather uninspired" to "second rate." (There is the occasional "good", but it is rare.) This means that pretty much all of the recipes were changed quite a bit. A few of the recipes were even sourced entirely from other books, after Farmer was deemed unsatisfactory. This is all fine, but it seemed like false advertising.The book is peppered with fascinating facts and insights into the world of the 19th century cook. The industrial revolution was changing cooking at an extremely rapid rate, plus domestic servants were no longer common. Kimball likens it to a music aficionado in the late 1990s (p. 193): "who used a turntable for his LP collection while relying on a large group of CDs and then a smattering of digital downloads from iTunes on his MP3 player." I loved that description (although, what about cassette tapes? that's what I used in the 90s) - I think it's a great analogy.I think the structure of the book could have been easier to read - part of it deals with the evolution in cooking methods and ingredients in the US, some of it is about how Boston's food culture and how that changed (including random little details like the price of gelatin), some of it is about Fannie Farmer's life, and then there's the story of Kimball's journey to making this dinner, testing recipes, finding silverware, etc. The trouble is that each chapter contains a bit of everything. I think it would've showcased the material far better if it had been better structured, although it is still really interesting.I also appreciated a lot of the trouble that they went to to make the dinner accurate - mock turtle soup using calf-brains, and making gelatin from calf-feet stand out. It sounded like a horrendous amount of work.

The book is slightly misleading. This isn't an entirely recreated meal from the time. What it is is a look at just how food customs have changed over the years. We are led through an amusing romp in turn of the century Boston cookery. At every turn, the reader can only be grateful that times have indeed changed and we are no longer eating brain balls or dealing with ovens with such firepower. A must for anyone interested in culinary history. Or just willing to enjoy completely disgusting descriptions of foods we thankfully no longer have to eat.

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