The Boston Cooking-School cook book /
by Fannie Merritt Farmer.

Description

Main Author

Farmer, Fannie Merritt, 1857-1915

Related Names

Boston Cooking School (Boston, Mass.)

Language(s)

English

Published

©1918
Boston : Little, Brown, and Company, 1920.

Edition

Revised edition [Third edition, Third printing, One of two reprints of this printing] :

Subjects

Janice Bluestein Longone Culinary Archive.
Table setting and decoration.
International cooking.
Canning and preserving.
Baking.
Cooking schools > Cooking schools / United States.
Cooking > Cooking / Study and teaching > Cooking / Study and teaching / United States.
Home economics.
Menus.
Cooking.
Cooking, American.

Note

Includes index.
Tan cloth with dark brown lettering on cover and spine.
Sample recipes: Stuffed artichokes, Macaroni à la Milanaise, Apricot and wine jelly, Cream sponge cake.
Advertisements at end.
Includes samples of menus.
Some recipes include wine or liquor as ingredients.
Includes household hints.
Includes publisher's advertisements.
Advertisements at end.
One of two reprints of the Third printing of the "Third" edition. Complete information for the cook book editions appears on verso of title page of The all new Fannie Farmer Boston Cooking School cookbook. Tenth Edition [First Printing]. [1959]

Physical Description

xv pages, 1 unnumbered page, 656 pages,36 unnumbered pages, 67 unumbered pages of plates : illustrations ; 20 cm

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