I've been reading Fannie Farmer's Last Supper - Re-creating One Amazing Meal From Fannie Farmer's 1896 Cookbook by Chris Kimball. This all came about because of the 50 Women Game-Changers posts that I've been playing at, plus the research and reading that goes with it.
Chris Kimball had a thing about Fannie Farmer ... an interest that went beyond just living smack dab in the middle of her stomping grounds in the South End of Boston. He and his crew at America's Test Kitchen set out to re-create a multi-course menu right out of her 1896 cookbook and in so doing, he wrote an account and filmed a documentary on how the job got done. It was no easy task, as he and his cohorts used authentic ingredients, cooked almost everything on a coal-fired cookstove reminiscent of those used during the 1890's, and used cooking techniques that have become obsolete for most of us. Of course, some of the original recipes were too strangely textured or bland or fatty for Kimball's and his head chef cohort's taste, so they worked to 'improve' some of the dishes. They always, though, started working with the original recipe from Fannie Farmer's cookbook and went from there.
The book is highly readable, educational, and sometimes funny. Kimball has an easy way of expressing events and has fun commentary on Boston culture, the historical aspects of the story of Fannie and the Boston Cooking School, Victorian manners, Boston culinary history, and the foibles of working with calves' brains, killing lobsters, working with puff pastry, making Victorian punches, and getting ready to host a twelve course meal for twelve highbrows. He also gives history lessons on the development of Boston food markets, the inner workings and techniques for cooking on Victorian cast iron cookstoves, and food trends of the Victorian era.
His altered recipes are included in the book. It's fun to compare them to the originals from Fannie's cook book. Of course, I'm going to try at least one of them! Right now, I'm leaning toward the Grilled Salmon with Lemon and Caper Vinaigrette. I have a fridge full of food leftover from the 4th, though, so the salmon will have to wait. The book, though, is quickly being consumed ...