The Boston Cooking-School Cookbook (1917)

The Boston Cooking-School Cookbook is a comprehensive guide to cooking and baking, originally published in 1896 by Fannie Merritt Farmer, a prominent American culinary expert and teacher. The 1917 edition of the book includes over 1,800 recipes ranging from basic dishes to more complex culinary creations, as well as detailed instructions on cooking techniques, kitchen organization, and menu planning. The book covers a wide range of topics, including soups, salads, meats, fish, vegetables, breads, cakes, and desserts. It also includes sections on canning and preserving, as well as nutritional information and advice on cooking for special diets. The Boston Cooking-School Cookbook is considered a classic of American culinary literature and has been widely used by home cooks and professional chefs alike for over a century.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.

Author: Fannie Merritt Farmer
Publisher: Kessinger Publishing
Published: 09/10/2010
Pages: 736
Binding Type: Hardcover
Weight: 2.74lbs
Size: 9.00h x 6.00w x 1.75d
ISBN: 9781164470557

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