Fannie in the Kitchen: The Whole Story From Soup to Nuts of How Fannie Farmer Invented Recipes with Precise Measurements

By Ibn Warraq, Athena Dixon, E.J. Koh

Marcia was trying to help her mama. So maybe balancing on top of a tower of chairs to dip candles wasn't such a good idea. And perhaps her biscuits worked better as doorstops than dessert. Still, does her mama really need to hire a mother's helper?
Then Fannie Farmer steps into their kitchen, and all of a sudden the biscuits are dainty and the griddle cakes aren't quite so...al dente. As Fannie teaches Marcia all about cooking, from how to flip a griddle cake at precisely the right moment to how to determine the freshness of eggs, Marcia makes a wonderful new friend.
Here's the story "from soup to nuts" -- delightfully embellished by Deborah Hopkinson -- of how Fannie Farmer invented the modern recipe and created one of the first and best-loved American cookbooks. Nancy Carpenter seamlessly incorporates vintage engravings into her pen, ink, and watercolor illustrations, deliciously evoking the feeling of a time gone by.

• Format: Hardcover
• Language: English
• ISBN: 068981965X
• ISBN13: 9780689819650
• Release Date: May 2001
• Publisher: Atheneum Books for Young Readers
• Length: 40 Pages
• Weight: 1.06 lbs.
• Dimensions: 0.4" x 8.8" x 11.3"
• Age Range: 4 to 8 years
• Grade Range: Preschool to Grade 3