Search results
Results from the WOW.Com Content Network
Fannie published her best-known work, The Boston Cooking-School Cook Book, in 1896.A follow-up to an earlier version called Mrs. Lincoln's Boston Cook Book, published by Mary J. Lincoln in 1884, the book under Farmer's direction eventually contained 1,850 recipes, from milk toast to Zigaras à la Russe.
The Boston Cooking School magazine of culinary science and domestic economics. 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 ...
In 1889, Miss Fannie Merritt Farmer was invited to remain after her own graduation to serve as assistant principal to Mrs. Dearborn; she became principal following Mrs. Dearborn's death in 1891. Five years later, the first edition of Farmer's Boston Cooking-School Cook Book was published by Little, Brown & Co. of Boston. The book quickly became ...
The Boston Cooking-School Cook Book (1896) by Fannie Merritt Farmer; The Settlement Cook Book (1901) and 34 subsequent editions by Lizzie Black Kander; The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes (1901) by Mrs. W.G. Waters; Various cookbooks (between 1903 and 1934) by Auguste Escoffier
After returning to New Orleans from the Fannie Farmer School of Cookery, Richard started a catering business, offering her services for parties, weddings and debutante balls. [4] During the next two decades, she started multiple businesses and also worked as a cook at the Orleans Club, an elite organization for white women. [11]
Sales of this edition were phenomenal: from 1943 through 1946 a total of 617,782 copies were sold, surpassing sales of Joy of Cooking's principal competitor, Fannie Farmer's Boston Cooking-School Cook Book. [10]: 172 During 1946, a minor revision of the 1943 edition was published.
The school became famous following the 1896 publication of The Boston Cooking-School Cook Book by its principal at the time, Fannie Merritt Farmer. After the school was incorporated in 1883, Hooper became the first president of the Boston Cooking School Corporation, which managed its business and finances. [4]
The earliest-known published recipes for a modern-style chocolate brownie appeared in Home Cookery (1904, Laconia, New Hampshire), the Service Club Cook Book (1904, Chicago, Illinois), The Boston Globe (April 2, 1905 p. 34), [2] and the 1906 edition of Fannie Farmer's cookbook. These recipes produced a relatively mild and cake-like brownie.