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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 ...
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.
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 ...
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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
Richard initially received her culinary education locally in New Orleans, and later in Boston where she attended the school founded by Fannie Farmer. She graduated in 1918 and returned to New Orleans where a few years later [ 7 ] she opened her own catering business and several restaurants. [ 8 ]
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.
In the US, Fannie Farmer introduced the more exact specification of quantities by volume in her 1896 Boston Cooking-School Cook Book. [2] Today, most of the world prefers metric measurement by weight, [3] though the preference for volume measurements continues among home cooks in the United States [4] [5] and the rest of North America ...
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