num_pages: 567
description: In 1896, Fannie Merritt Farmer, principal of The Boston Cooking-School, created the first cookbook which called for standardized measurements—a level cupful, teaspoonful, and tablespoonful—and easy-to-follow instructions that left nothing to chance. Today, a century later, it is a book that modern-day cooks can refer to again and again, in the tradition of their mothers and grandmothers. This commemorative volume celebrates the 100th anniversary of the publication of the first edition of America's most famous and favorite cookbook, "The Boston Cooking-School Cook Book." It is a facsimile of the 1896 edition, complete with the original black-and-white drawings and product advertisements and Miss Farmer's hand-corrected recipes. It includes authentic recipes from early American kitchens—Miss Farmer's Boston Baked Beans, Clam Chowder and other New England specialties, cakes, old-fashioned pies and breads—as well as adaptations of classic Continental cuisine. "The Boston Cooking-School Cook Book" was and still is the cornerstone of American cooking.
language: English
title: The Original Boston Cooking-School Cook Book, 1896, 100th Anniversary Edition
titlecomplete: The Original Boston Cooking-School Cook Book, 1896, 100th Anniversary Edition
genres: American, Reference, Cookbooks, Nonfiction, Adult, American History, Cooking, History, Food
ratings_count: 235
places: Canada
publisher: Hugh Lauter Levin Assc