Boston Cooking-School Cookbook (1917)

The Boston Cooking-School Cookbook is a classic cookbook written by Fannie Merritt Farmer and first published in 1896. The book is a comprehensive guide to cooking and covers everything from basic cooking techniques to more advanced recipes. The 1917 edition of the book includes over 1,800 recipes, as well as sections on menu planning, nutrition, and household management. The recipes range from simple, everyday dishes to more elaborate recipes for special occasions. Some of the most popular recipes in the book include New England Clam Chowder, Boston Baked Beans, and Parker House Rolls. The book also includes detailed instructions on how to prepare meats, vegetables, and desserts, as well as tips on how to set a table and entertain guests. The Boston Cooking-School Cookbook is considered a classic of American culinary literature and is still widely used by home cooks and professional chefs alike.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.