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The Boston cooking-school cook book

By Fannie Merritt Farmer
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About This Book

This comprehensive household cookbook combines clear, practical instruction in kitchen technique and basic food science with hundreds of tested recipes arranged by course and ingredient. It covers measurements, utensils, bread and pastry methods, soups and stocks, meats, poultry, fish, vegetables, preserves, desserts, frozen confections, and chafing-dish preparations, and includes menus, serving suggestions, and tips for economy and sanitation. Illustrated procedures and precise proportions aim to make results reproducible for home cooks and young housekeepers, with an emphasis on balanced, healthful meal planning and efficient kitchen organization.

About the Author

Farmer, Fannie Merritt portrait

Fannie Merritt Farmer

Fannie Merritt Farmer was an influential American cook and author, best known for her seminal work, "The Boston Cooking-School Cook Book." Published in 1896, this cookbook revolutionized American cooking by introducing precise measurements and standardized recipes, making cooking more accessible to the home cook. Farmer's approach emphasized the importance of technique and ingredient quality, which helped elevate the culinary arts in the United States. She played a significant role in the establishment of the Boston Cooking School and contributed to the education of many aspiring chefs. Her legacy continues to impact culinary practices and cookbooks today.

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