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The Boston Cooking School Cook Book

Vintage 1930s The Boston Cooking School Cook Book by Fannie Merritt Farmer

The Boston Cooking School Cook Book, Fannie Merritt Farmer, Vintage 1930s Edition by Little Brown And Company, Victorian Era Hardcover Cookbook, Female American Authors, Cook Book Illustrated Recipes Collection, Vintage Culinary Art, Old Used Victorian Cook Book of Recipes, Vintage American Lifestyle

Used book in good condition with normal wear and age / Dimensions 8.25" X 5.25" X 1.6" inches / Weight 1059 grams HEAVY / All measurements are approximate
The Boston Cooking-School Cook Book (1896) by Fannie Farmer is a 19th-century general reference cookbook which is still available both in reprint and in updated form. It was particularly notable for a more rigorous approach to recipe writing than had been common up to that point. In the preface Farmer states:
It is my wish that it may not only be looked upon as a compilation of tried and tested recipes, but that it may awaken an interest through its condensed scientific knowledge which will lead to deeper thought and broader study of what to eat.

Farmer's 1896 compilation became the best-selling cookbook of the era. In 2007, that period of American culinary history was recreated in an elaborate dinner using the Victorian cooking methods outlined in this book. The extensive preparations and the ultimate results were described in a book entitled Fannie's Last Supper by Christopher Kimball; and an American public television program of the same name was broadcast in 2010. 

Fannie Merritt Farmer (23 March 1857 to 15 January 1915) was an American culinary expert whose Boston Cooking-School Cook Book became a widely used culinary text. She suffered a paralytic stroke at the age of 16 while attending Medford High School. Fannie could not continue her formal academic education; for several years, she was unable to walk and remained in her parents' care at home. During this time, Farmer took up cooking, eventually turning her mother's home into a boarding house that developed a reputation for the quality of the meals it served. Farmer provided scientific explanations of the chemical processes that occur in food during cooking, and also helped to standardize the system of measurements used in cooking in the USA. Before the Cookbook's publication, other American recipes frequently called for amounts such as "a piece of butter the size of an egg" or "a teacup of milk." Farmer's systematic discussion of measurement — "A cupful is measured level... A tablespoonful is measured level. A teaspoonful is measured level." — led to her being named "the mother of level measurements." 
During the last seven years of her life, Farmer used a wheelchair. Despite her immobility, Farmer continued to lecture, write, and invent recipes; she gave her last lecture 10 days before her death. The Boston Evening Transcript published her lectures, which were picked up by newspapers nationwide. Farmer also lectured to nurses and dietitians, and taught a course on dietary preparation at Harvard Medical School. To many chefs and good home cooks in America, her name remains synonymous today with precision, organization, and good food


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