1 UNOPENED MINI-SOFTCOVER BOOK(sun has "tanned" pages though)

Selections from the Original 1896 Boston Cooking-School Cookbook

Cookbooks, Food & Wine

Farmer, Fannie Merritt

Cooking Education & Reference

Penguin??Books

The Boston Cooking-School Cook Book

This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
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Franklin Classics

Chafing Dish Possibilities

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The Original Boston Cooking Cookbook 1896

Signet

The Original Boston Cookbook

Plume

Main Courses & Side Dishes

Offers contemporary cooks a guide to preparing old-fashioned American dishes, including New England specialties and adaptations of continental dishes

Original Boston Cookbook

Regional & International

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 terms 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. This is an unabridged republication of the 1896 edition, complete with original illustrations and product advertisements. Today’s cooks will find step-by-step instructions for preparing an enormous array of dishes, including such early American fare as fried corn meal mush, baked cod with oyster stuffing, and tipsy pudding; adaptations of continental cuisine — quenelles and loin of veal à la jardinère — as well as hundreds of recipes for beverages, breads, pastries, meat, vegetable and poultry dishes, soups, salads, hot and cold desserts, and much more. A fascinating record of how people cooked in the late nineteenth century, this authentic facsimile of the first Fannie Farmer cookbook will delight lovers of nostalgia. For homemakers, it remains “the ultimate American cookbook classic … as useful today as it was 100 years ago.” — Jacques Pepin, author and host of PBS-TV’s Today’s Gourmet.

Original 1896 Boston Cooking-School Cook Book

Dover Publications

The Original Boston Cooking School Cook Book 1896

Weathervane Books

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