The Original Boston Cooking-School Cookbook, 1896

by Fannie Merritt Farmer

Book Overview

In 1896, Fannie Merritt Farmer, principal of the Boston Cooking School, created the first cookbook which called for standardized measurements--a level cupfu, teaspoonful, and tablespoonful. Now, a century later, modern-day cooks can refer to it again and again, in the tradition of their mothers and grandmothers with this facsimile of the original 1896 edition.

• Format: Hardcover
• Language: English
• ISBN: 0883632225
• ISBN13: 9780883632222
• Release Date: January 1973
• Publisher: Rizzoli International Publications, Incorporated
• Weight: 2.00 lbs.

Customer Reviews

book came with writing on the front of the hardcover.. looks nothing like the picture that was shown

bought this book for the recipes

Cookbook

Arrived on time Good book

Shipping Review

The sender of this book was very professional. Even when there was a shipping address issue (my fault) the correction was made and the book was sent out promptly. The book is in more then perfect condition and the discriptions are very accurate to the condition of the items.

A trusted friend in the kitchen

I clearly remember the day about 40 years ago when I talked my mother into buying a bottle of Final Touch fabric softener, a product she didn't even use, simply because it came with this free cookbook. I was 10 then, and dozens of cookbooks later, this is the one I turn to most often. The pages are brown and brittle, and began falling out years ago. I kept the book together with a rubber band, and now use a Ziploc bag. I want to make sure our family's favorite recipes are available to my 3 sons, so I'm buying this edition now. But I won't throw out my original copy with all its happy memories. Beyond all that nostalgia, the cookbook is phenomenal for all its practical, thorough explanations of food selection and cooking techniques. Outstanding value for the new or experienced cook/baker.

Nana to Mom to Daughter to Daughter and now to Grands.

My original copy of Fanny Farmer's Cookbook has no cover, pages behave as falling leaves unless handled with care, but I would not give it up for a new one, never never. What would I do without my years of scribbled notes in the margins? The copies I am buying now are for two granddaughters who are college frosh this year. They will get Fanny, Miss Manners, New College dictionary, etc. to start their own home libraries. Every home need Fanny Farmer because it is basic, easy to read and understand and calls for ingredients readily available - if not on the home shelf then at any grocery. FYI, when the grandson goes off to college he will also get a copy of Fanny to take with him, along with his microwave and a covered frying pan.

A must for every aspiring cook.

This book was the first I ever had. My mother bought it for me when I got married. It was a mainstay in our kitchen at home. It teaches all aspects of basic sauces, breads, pastries, meats, poultry, vegetables and soups. It contains hints on substitutions, on how to diagnose a failed cake, on how to create a bouquet garni. It will never go out of date. Surely our eating habits have changed somewhat. We eat more veggies, less meat, but the dessert cart at the restaurant looks as luscious as ever, and we can find all of it or reasonable facsimile in this Classic.

A reprint of a classic cook book that was plegarized.

Although we have grown up believing that Fannie Farmer was the pioneer of standardized measurements, her classic "Original" Boston Cooking-School Cook book was in fact a re-editing of the "Boston Cooking School Cook Book" by Mary Lincoln. Mary Lincoln founded the Boston Cooking School and later hired Fannie Farmer to be its principal. Those interested in the history of cook books and recipies should get both of these reprints to compare. Either one are great to get a window on how it was done in days of wood stoves and early ideas of nutrition.