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Fannie Farmer's sequel, published in 1912, contains both simple, inexpensive recipes and expensive, elaborate ones, providing home cooks with a comprehensive source for recipes.

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original... Read Full Overview

This scarce antiquarian book is a facsimile reprint of the original. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment for... Read Full Overview

A New Book of Cookery is a cookbook written by Fannie Merritt Farmer and published in 1912. The book contains over 1,200 recipes for a variety of dishes, including appetizers, soups, salads, entrees, and desserts. The recipes are organized into chapters based on the type of dish,... Read Full Overview

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original... Read Full Overview

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original... Read Full Overview

This is a reproduction of a book published before 1923. This book may have occasional imperfections
such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact,
or were introduced by the scanning process. We believe... Read Full Overview

A New Book of Cookery is a comprehensive cookbook written by Fannie Merritt Farmer and published in 1912. The book contains over 1,200 recipes, including a wide range of dishes from soups and salads to desserts and beverages. The recipes are organized by course and type of cuisine,... Read Full Overview

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.

This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely... Read Full Overview

This scarce antiquarian book is a facsimile reprint of the original. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment for... Read Full Overview