I grew up with my mother's 1970's split, falling apart, taped in separated pages copy gracing our kitchen and always begged her to get another book. Then one day, this hardcover reissued anniversary edition came under my tree and I have learned why my mother kept her tattered, broken copy as something sacred.

Despite having been given so many different instructional guides, Fannie Farmer has been my go-to guide for many years. Not only do I look up techniques I do not know or cannot remember, I often look up topics I am already familiar with to see what Marion Cunningham has to say and always learn something new.

The instructions are very clear and the recipes solid. In fact, when starting at a new office, there was an upcoming bake sale and I was strongly encouraged to participate to help assimilate. Well, I am a cook, not a baker, but I had so much faith in Fannie Farmer (and my mother's advice) that I made her gingerbread cookies for the first time for the bake sale - and had everyone commenting and asking for the recipe. It feels so good to have a cookbook I can rely upon to simply work whenever I try to make something.

As for my mother's tattered '70's edition, she did buy herself a new copy at the same time. She assures me that one day my copy will be as well-loved as hers once was and to prepare for the chiding of my own children. I simply remind her that, if you find a good reference you will be opening a lot, buy a hardcover; the expense is worth it.

EDIT: Having read other people's reviews, I must concede that the lack of pictures can be troublesome for some beginner cooks and the recipes are mostly basics - this is not a foodie cookbook (I have others for that). However, one cannot begin to walk then run a marathon, nor can every movement be a dance; this is a great book to have around as a reference to a wide variety of foods/techniques on which to build a solid foundation, as well as for some of our home-made comfort foods. ( )

I grew up with my mother's 1970's split, falling apart, taped in separated pages copy gracing our kitchen and always begged her to get another book. Then one day, this hardcover reissued anniversary edition came under my tree and I have learned why my mother kept her tattered, broken copy as something sacred.

Despite having been given so many different instructional guides, Fannie Farmer has been my go-to guide for many years. Not only do I look up techniques I do not know or cannot remember, I often look up topics I am already familiar with to see what Marion Cunningham has to say and always learn something new.

The instructions are very clear and the recipes solid. In fact, when starting at a new office, there was an upcoming bake sale and I was strongly encouraged to participate to help assimilate. Well, I am a cook, not a baker, but I had so much faith in Fannie Farmer (and my mother's advice) that I made her gingerbread cookies for the first time for the bake sale - and had everyone commenting and asking for the recipe. It feels so good to have a cookbook I can rely upon to simply work whenever I try to make something.

As for my mother's tattered '70's edition, she did buy herself a new copy at the same time. She assures me that one day my copy will be as well-loved as hers once was and to prepare for the chiding of my own children. I simply remind her that, if you find a good reference you will be opening a lot, buy a hardcover; the expense is worth it.

EDIT: Having read other people's reviews, I must concede that the lack of pictures can be troublesome for some beginner cooks and the recipes are mostly basics - this is not a foodie cookbook (I have others for that). However, one cannot begin to walk then run a marathon, nor can every movement be a dance; this is a great book to have around as a reference to a wide variety of foods/techniques on which to build a solid foundation, as well as for some of our home-made comfort foods. ( )

I read the 1979 edition. It is antiquated in many ways ("Although freezer-lockers are available in many towns on a rental basis, it pays to invest in a freezer of your own"), and full of things that are out of fashion (home-made preserves and candy). But there is a comprehensive array of recipes, and many are excellent, serviceable and imaginative and well written. This cookbook is a keeper, and a good reference source. I have tried some of the recipes (yogurt salad dressing was fresh and herby-y and delicious), and will try others -- maybe even some of that homemade candy. ( )

I was given one at my bridal shower. My family has had this cookbook in their home for generations. It has great explanations for new cooks and excellant recipes every type of food! ( )

Twelfth Edition, 1979. I have a shelf of vegetarian cookbooks around, but this is my go-to cookbook, on hand in my kitchen everyday. "Forget what you've read elsewhere. The secret in making good popovers is to start them in a cold oven." Don't worry Fannie, I've never read about popovers elsewhere, and I probably never will. ( )