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.
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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.
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Seller's Description:
Fair. This is a used book. It may contain highlighting/underlining and/or the book may show heavier signs of wear. It may also be ex-library or without dustjacket. This is a used book. It may contain highlighting/underlining and/or the book may show heavier signs of wear. It may also be ex-library or without dustjacket.
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Seller's Description:
Good. No dustjacket as issued. Size: 0x0x0; Minor shelf wear to binding with bumps & scuffs. Light wear & soiling on edges of text block, pastedowns & pages throughout. Top corner of ffep clipped. Woodblock print of previous owners bookplate on inside of ffep leaving a ghost image on half title page.
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Seller's Description:
Fair. No dust jacket. Hardcover book (7th edition, 1943 printing) has moderate shelfwear and page tanning, and dust jacket is missing if it had one. xiv p., 2 l., [3]-830 p., 1 L. illus. 21 cm. Includes Illustrations. Tables on lining-papers. "Original edition published 1896...New edition completely revised published 1941.
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Seller's Description:
122 Half-tone Illustrations. Good. No Jacket. 8vo-over 7¾"-9¾" tall. In orange cloth with blue titling, 8vo, 879830pp+ads. (light shelfwear, some spatter stains to bottom edge and rear board).
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Seller's Description:
Good. Tan covers with blue titles, border. Moderate wear to edges & corners. Light overall soiling, few stains. Light water stain first several pages margins, not affecting readability.
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Seller's Description:
Used, acceptable. Rated only "acceptable" but is fully functional. Dark yellow cover, 1948 printing. Cover rather worn, worn through along front edge so cover over spine attached only along edge of back coover. Binding slightly split at front and back of book. Minor food spot here and there but interior is overall quite clean, unmarked. **We provide professional service and individual attention to your order, daily shipments, and sturdy packaging. FREE TRACKING ON ALL SHIPMENTS WITHIN USA.
With the advent of Genetically Modified Food, I enquired and found that every cake or batter mix in my pantry was rife with it. "Organically grown" is the only way to steer clear of this horror, and this was fine for me, but suddenly I was obliged to become a scratch baker practically overnight. So, what better cookbook could there be than one written in the 1920s, before "E-Z mixes" were invented? Frances Farmer was America's first serious cooking instructor and her book is still the simplest, most lucid and most useful of all. Modern cookbooks are like "food porn" by comparison: glossy and tempting, but practically hopeless to actually put to use. Never trust a cookbook that has more photographs than print!
MSFarmer
Mar 3, 2010
If you only have one cookbook, this is the one
You can cook anything, even if you know nothing about the kitchen, if you have a copy of this cookbook.
Ms Farmer explains everything you need to know about food, essential kitchen tools/utensils, step by step instructions.
The tone is friendly, like having a dear aunt by your side.
I even learned to bake bread, using only the most basic ingredients and utensils.
A must have!
