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Boston Cooking-School Cook Book
From Wikipedia, the free encyclopedia
The Boston Cooking-School Cook Book (1896) by Fannie Merritt 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,
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- 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.
Facsimilies of the original book are still in print. Heavily revised successor books titled The Fannie Farmer Cookbook have also been published, the most recent being the thirteenth edition by Marion Cunningham, originally issued in 1990 and then reissued in 1996 for the 100th anniverary of the original book.
- Full text of the original 1896 edition at Feeding America: The Historic American Cookbook Project
- Full text of the 1918 edition at Bartleby.com
- A facsimile of the Boston Cooking-School Cook Book (many editions are available)
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