Marion Cunningham (1) (1922–2012)
Autore di The Fannie Farmer Cookbook
Per altri autori con il nome Marion Cunningham, vedi la pagina di disambiguazione.
Sull'Autore
Marion Cunningham has contributed articles to Bon Appetit, Food and Wine, and Gourmet magazines, and writes a column for the San Francisco Chronicle and the Los Angeles Times.
Opere di Marion Cunningham
Opere correlate
The Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant (1987) — Prefazione, alcune edizioni — 681 copie
The Village Baker: Classic Regional Breads from Europe and America (1993) — Prefazione, alcune edizioni — 222 copie
English Bread and Yeast Cookery: New American Edition (1980) — Prefazione, alcune edizioni — 165 copie
The Baker's Dozen Cookbook: Become a Better Baker with 135 Foolproof Recipes and Tried-and-True Techniques (2001) — Collaboratore — 136 copie
The Artist's Table: A Cookbook by Master Chefs Inspired by Paintings in the National Gallery of Art (1995) — Collaboratore — 37 copie
Compliments of the chef: 100 great recipes from the innovative restaurants & cafes of Berkeley, California (1985) — Prefazione — 3 copie
Etichette
Informazioni generali
- Altri nomi
- Enwright, Marion (birth name)
- Data di nascita
- 1922-02-11
- Data di morte
- 2012-07-11
- Sesso
- female
- Nazionalità
- USA
- Luogo di nascita
- Los Angeles, California, USA
- Luogo di morte
- Walnut Creek, California, USA
- Luogo di residenza
- San Diego, California, USA
San Francisco Bay Area, California, USA - Attività lavorative
- cookbook author
columnist - Organizzazioni
- The San Francisco Chronicle
Utenti
Recensioni
Liste
Premi e riconoscimenti
Potrebbero anche piacerti
Autori correlati
Statistiche
- Opere
- 13
- Opere correlate
- 6
- Utenti
- 2,831
- Popolarità
- #9,058
- Voto
- 4.2
- Recensioni
- 34
- ISBN
- 27
- Lingue
- 1
The book itself is attractive, with a nice pocket on the inside cover for tucking in your own recipes and notes. And I found at least half a dozen recipes in the book that I'd like to try.
If you enjoy reading cookbooks, I encourage you to read this one, especially for the opportunity to imagine an earlier, less complicated lifestyle. The back cover says these classic recipes include "many simple-to-make, good-tasting, inexpensive dishes from the past that taste better than ever today." How can you resist?… (altro)