In fact, my wife, Robin Smith, mentioned this in a 2010 Horn Book column: “When my kids graduated, one of the first things they did was call my husband for recipes. And when they were teenagers, Learning to Cook with Marion Cunningham was published and became a trusted resource for teens and older beginners. When I asked my kids, now in their thirties, what cookbooks they could remember from their childhoods, my daughter’s first response was Cunningham’s Cooking with Children: 15 Lessons for Children, Age 7 and Up, Who Really Want to Learn to Cook. It was still my favorite when my children were small and I was cooking for a young family. I began cooking when I had my first apartment in college, and my first “bible” was The Fannie Farmer Cookbook, a revision of the original by Marion Cunningham.
When my mother passed away, I gave that heirloom to my daughter, an excellent cook in her own right.
She relied on a 1940s edition of The Boston Cooking-School Cook Book by Fannie Merritt Farmer, who published the first edition in 1896. She didn’t involve us in the making of the meal, but she was my model of a home cook who knew the importance of families eating together. How does a person learn to cook? My mother prepared family meals every evening.
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