The Boston Cooking-School Cook Book by Fannie Merritt Farmer

Description

The Boston Cooking-School Cook Book is a book by Fannie Merritt Farmer, first published in 1896. A landmark of domestic education and cookery instruction, it introduced a more rigorous, scientific approach to recipes — clear, tested instructions and the use of standardized measurements — that helped transform amateur and professional cooking alike. The book grew out of Farmer’s work at the Boston Cooking School and quickly became a bestselling reference for home cooks and teachers of household science. Rich with Victorian-era main dishes, baking techniques, preserving methods, and practical household guidance, the cookbook functions both as a period document and a timeless how-to manual. Its influence can be seen in the way modern cookbooks are written: recipes arranged as precise, repeatable formulas suitable for cooks learning technique as much as for those following a meal plan. The work has remained in print in various revised editions and facsimile reprints, and is often cited by food historians and culinary educators for its role in professionalizing home cooking and elevating the status of culinary instruction.

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