Original 1896 Boston Cooking-School Cook Book

Front Cover
Dover Publications, 1896 - Cooking - 567 pages
1 Review
Considered the "greatest American cookbook, " Fannie Merritt Farmer's "Boston Cooking-School Cook Book, " published over a century ago, was acclaimed for a number of innovations. It was the first to use timers now considered standard in American cooking (e.g. a level cupful, teaspoonful and tablespoonful); it relied on simple directions and showed a hitherto neglected concern for nutrition. Novices as well as practiced cooks of the period were treated to a vast amount of information that left nothing to the user's imagination - from instructions for building a fire to how to bone a bird.

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Review: The 1896 Boston Cooking-School Cook Book

User Review  - Jan Priddy - Goodreads

I have the original edition. It is great fun. Read full review

Review: The 1896 Boston Cooking-School Cook Book

User Review  - Goodreads

I have the original edition. It is great fun. Read full review

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About the author (1896)

Farmer was an American authority on cookery, born in Boston. She received her early education in Medford, Massachusetts, and graduated from the Boston Cooking School, of which she was a director from 1892 to 1902. In the latter year she founded Miss Farmer's School of Cookery, Boston, with the purpose of instructing housewives and nurses in the art of cookery, rather than training prospective domestic science teachers.

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