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Home : Guest Columnists : Marion Cunningham

About Marion Cunningham:

Marion Cunningham

Marion Cunningham was born in Southern California in 1922. For eleven years she assisted James Beard in his many cooking classes across the country. She was the editor of the twelfth edition of The Fannie Farmer Cookbook and is the author of both the thirteenth edition of The Fannie Farmer Cookbook and The Fannie Farmer Baking Book. In 1988, her The Breakfast Book won the award for Best American Cookbook from Who's Who of Cooking in Africa. She has also published The Supper Book and Cooking with Children.

Marion is a bimonthly columnist for the San Francisco Chronicle and her syndicated column appears in the Los Angeles Times. Over seventy episodes of her television series "Cunningham & Company" appears regularly on the Food Network. In 1989 Marion, along with Amy Pressman, started an organization in San Francisco called the Baker's Dozen, which gave those who bake on a relatively small scale an opportunity to gather and solve some of the mysteries of baking. They invite anyone who is an enthusiast of baking to join. They have 325 members to date and have just completed, and so1d, a manuscript, written by thirteen baking experts.

In 1993, Marion received the Grand Dame award from Les Dames d'Escoffier "in recognition and appreciation of her extraordinary achievement and contribution to the culinary arts." In 1994, she was named Scholar-in-Residence by the International Association of Culinary Professionals. In 1999, Marion published a book titled Learning to Cook with Marion (Alfred A. Knoof. Inc.), written for adults who know nothing about home cooking, but would like to learn.

To see all the books written by Marion Cunningham, Click here.

Articles by Marion Cunningham

How to Chop a Tomato
Learn how to chop a tomato - it's easy if you know how! From The Diabetic Gourmet Magazine Cooking Lessons Department.

Preparing a Bell Pepper
Learn How to Prepare a Bell Pepper - it's easy if you know how! From The Diabetic Gourmet Magazine Cooking Lessons.

Culinary Herbs - Cleaning, Drying & Preparing
Fresh herbs are readily available in most markets these days, and they are always nice to use. But they can be expensive, and they have a short live span. Moreover, you have to buy a good-size bunch when your recipe may call for just a few sprigs. So it is important to store fresh herbs carefully and use them up - they always add something special to eggs or a salad.


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