Boston Cooking-School Cook Book
- Boston Cooking-School Cook Book
The "Boston Cooking-School Cook Book" (1896) by Fannie Merritt 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 to that point.
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.
Publication history
When Little, Brown & Company was preparing the first edition of the cookbook, they were not confident it would sell well. As such, the first edition, released in 1896, had a limited run of only 3,000 copies. [Nelson, Randy F. "The Almanac of American Letters". Los Altos, California: William Kaufmann, Inc., 1981: 94. ISBN 086576008X] It proved an immediate success.
Facsimiles of the original book are still in print. Heavily revised successor books, later retitled "The Fannie Farmer Cookbook", have also been published, the most recent being the thirteenth edition by Marion Cunningham, originally issued in 1990 and then reissued in 1996 for the 100th anniverary of the original book.
References
External links
* [http://digital.lib.msu.edu/projects/cookbooks/html/books/book_48.cfm Full text of the original 1896 edition at Feeding America: The Historic American Cookbook Project]
* [http://www.bartleby.com/87/ Full text of the 1918 edition at Bartleby.com]
* [http://www.articleworld.org/index.php/Boston_Cooking-School_Cook_Book Content of Fannie's Cooking Book]
Wikimedia Foundation.
2010.
Look at other dictionaries:
The Boston cooking-school cook book — El Boston Cooking School Cook Book es uno de los libros de cocina más famosos de los primeros tiempos de la cocina estadounidense. Publicado en el año 1896 por Fannie Merritt Farmer es una de las fuentes más fidedignas de la cocina del siglo XIX… … Wikipedia Español
Cooking weights and measures — Metric measuring spoons … Wikipedia
School of Visual Arts — Established 1947 Type Proprietary, For profit President Da … Wikipedia
Eggs Benedict — Infobox Prepared Food name = Eggs Benedict caption = Eggs Benedict alternate name = country = region = creator = course = served = main ingredient = Eggs, English Muffin, Ham or Bacon and Hollandaise sauce variations = Multiple calories = other … Wikipedia
Fannie Farmer — for|the candymaker|Fanny FarmerFannie Merritt Farmer (23 March 1857 15 January 1915) was an American culinary expert whose Boston Cooking School Cook Book became a widely used culinary text.BiographyFarmer was born in Medford, Massachusetts, USA… … Wikipedia
Fannie Merritt Farmer — Saltar a navegación, búsqueda Fannie Merritt Farmer (23 de marzo de 1857 15 de enero de 1915) fue una norteamericana experta en gastronomía que escribió un libro de cocina titulado: Boston Cooking School Cook Book, que ha sido desde muchos años… … Wikipedia Español
Cookbook — A cookbook is a kitchen reference that typically contains a collection of recipes. Modern versions may also include colorful illustrations and advice on purchasing quality ingredients or making substitutions. A wide variety of books cover cooking … Wikipedia
Stock (food) — For other uses, see Stock (disambiguation). Making stock in a pot on a stove top. Stock is a flavoured water preparation. It forms the basis of many dishes, particularly soups and sauces … Wikipedia
Hamburger — This article is about the sandwich. For the meat served as part of such a sandwich, see Patty. For other uses, see Hamburger (disambiguation). Hamburger A hamburger Origin Place of origin … Wikipedia
Chocolate brownie — For other uses of Brownie , see Brownie. Brownies with chocolate chunks A chocolate brownie is a flat, baked square or bar introduced in the United States at the end of the nineteenth century and popularized in both the U.S. and Canada during the … Wikipedia
