The Boston cooking-school cook book
By: by Fannie Merritt Farmer.
Edition: Rev.  ed., with additional chapters on the cold pack method of canning, on the drying of fruits and vegetables, and on food values.  With over 133 half-tone illustrations.
Publisher: Little, Brown, and company
Published: 1921
Place of publication: Boston
Language: eng
Number of pages: 656
Subjects: Cookery, American.
Notes: COP.1-3, 5 WITHDRAWN.