All Formats & Editions

A classic bestseller, the Fannie Farmer 1896 Cook Book contains an incredible offering of 1,380 recipes, from boiling an egg to preparing a calf's head. Farmer's instructions also go beyond recipes to include how to set the table for proper tea, full menu ideas for holiday dinners,... Read Full Overview

Considered the "greatest American cookbook," Fannie Merritt Farmer's Boston Cooking-School Cook Book, published over a century ago, was acclaimed for a number of innovations. It was the first to use terms now considered standard in American cooking (e.g., a level cupful, teaspoonful,... Read Full Overview

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... Read Full 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... Read Full Overview

Take a step back in time with The Original Fannie Farmer Cookbook, the official how-to-cook-everything book from the esteemed Boston Cooking School. First published in 1896, this cookbook is notable for being the first of its kind to take a rigorous, almost scientific approach... Read Full Overview