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Originally published in 1896 as The Boston Cooking-School Cook Book by Fannie Merritt Farmer, it became the cookbook that taught generations of Americans how to cook. Completely updating it for the first time in 1979, Marion Cunningham made Fannie Farmer once again a household word for a new generation of cooks. And then in 1990, she created an edition for the nineties and the new millenium, including the most objective inormation on microwave cooking, the latest on outdoor cooking, a chapter on vegetarian cooking, and many more new recipes.
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