The Original Boston Cooking-School Cook Book, 1896

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In 1896, Fannie Merritt Farmer, the principal of the Boston Cooking School, created a cookbook which for the first time in history provided carefully worked-out level measurements and easy to follow directions leaving nothing to chance. It was a c=book which called for a cupful, a teaspoonful, and a tablespoonful. This book is a facsimile of the first edition of the most famous American cookbook ever published, the Fannie Farmer Cookbook, a volume which over the past three-quarters of a century has sold more then three million copies and which is currently in its eleventh edition. But unlike many cookbooks of the past, this unique republication of the very rare first edition of the Boston Cooking-School Cook Book can be used by present day cooks with ease, thanks to Miss Farmer's meticulous employment of terms that have become standard. Here are authentic recipes from the American past: among them, Miss Farmer's Boston Baked Beans, Claim Chowder, and other New England specialties in their original and unsurpassed form. Here, too, are old-fashioned cakes, pies, and breads that are unbelievably mouth-watering. And the adaptations of classic Continental standbys are worthy of even the most finicky gourmet.

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