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In the preface Farmer states: 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. Farmer's 1896 compilation became the best-selling cookbook of the era. [1]
Fannie Farmer was born on 23 March 1857 in Boston, Massachusetts, United States, to Mary Watson Merritt and John Franklin Farmer, an editor and printer. The family were Unitarians . [ 1 ] [ 2 ] The oldest of four daughters in a family that highly valued education, she was expected to go to college, but suffered a paralytic stroke at the age of ...
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 ...
Back in July, I interviewed cookbook author, actor and The Drew Barrymore Show regular Valerie Bertinelli. And genuinely, I still think about our chat in the best way. And genuinely, I still think ...
MIX wafer crumbs, sugar and butter; press onto bottom of 13x9-inch pan. Refrigerate until ready to use. BEAT cream cheese and 2 Tbsp. milk in large bowl with whisk until blended.
Marion Cunningham (née Enwright; February 7, 1922 [1] – July 11, 2012) [2] [3] was an American food writer.. Cunningham was responsible for the 1979 and 1990 revisions of the Fannie Farmer Cookbook, and was the author of The Breakfast Book, The Supper Book, and Cooking with Children, among several others.
Mary Johnson Bailey Lincoln (July 8, 1844 – December 2, 1921) was an influential Boston cooking teacher and cookbook author. She used Mrs. D.A. Lincoln as her professional name during her husband's lifetime and in her published works; after his death, she used Mary J. Lincoln. [1]
After about 75 minutes, the biscuits were ready. Eating them warm from the oven was absolute heaven, with flavors of butter and sugar melting together in perfect shortbread cookie form.