The Fabulous Fannie Farmer

Kitchen Scientist and America's Cook

by Emma Bland Smith
pictures by Susan Reagan

Review posted October 23, 2024.
Calkins Creek (Astra Books for Young Readers), 2024. 40 pages.
Review written October 18, 2024, from my own copy, sent to me by the publisher.
Starred Review

The Fabulous Fannie Farmer is, yes, about the writer of cookbooks. What I didn't know is that she was the one whose cookbook - first published in 1896 - established using standard measurements in cookbooks.

Here's how the author puts it, talking about Fannie's childhood:

If Fannie had asked, "How much salt should I put in this soup?" her mother might have answered, "Oh, a goodly amount."

The reply to "And how much butter?" might have been "The size of a chicken's egg."

"How long should I cook it?"

"Why, till it's done, of course!"

Women weren't supposed to need exact measurements and instructions - cooking was all about feminine instincts, after all!

The book tells about Fannie's life, her setback of being laid up for years because of polio, and her eventually finding a place at the Boston Cooking School, first as a student, then as an assistant, and eventually as the principal.

As a teacher at the Boston Cooking School, she continued to perfect her skills and learned - and taught - about the science behind cooking food. She eventually took on the project of rewriting the school cookbook, testing every recipe until she reached perfection.

A fun twist is that the publisher didn't believe it would sell many copies, so they required Fannie to pay the cost of printing. She agreed, for most of the profits - which ended up being a great deal for her, as editions of the book are still in print more than a hundred years later.

Cookbooks have never been the same.

Here's what the author says when she tells about Fannie enrolling in the Boston Cooking School:

Let us take a moment to be grateful. If she hadn't enrolled, we might all still be tossing in carefree pinches of baking powder and crossing our fingers that our Boston cream pie wouldn't come out flat as a pancake.

Thank you, Fannie Farmer! And thank you, Emma Bland Smith and Susan Reagan, for bringing her story to life.