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This cookbook is a staple in American culinary history, written by the legendary Fannie Farmer. It uses standardized measurements to make cooking easier and more precise.
From beloved favorites like Sour Cream Chocolate Cake, Welsh Rarebit, and Salmon Loaf to the famous "Catherine's Pastry" made with both butter and lard, these recipes have been passed down for generations, ensuring success in the kitchen.
Readers fondly remember learning to cook with this book and praise its ability to produce perfect results, from extravagant desserts like Honeycomb Pudding with Flora Dora Sauce to quick and simple everyday dishes.
If you’re looking for a proven source of time-tested recipes, Fannie Farmer’s approach remains a cornerstone for both new and experienced cooks alike.
Title: The Fannie Merritt Farmer Boston Cooking School Cookbook
Author: Fannie Merritt Farmer (revised by Wilma Lord Perkins)
Illustrator: Alison Mason Kingsbury
Edition: Tenth Edition (1959)
Publisher: Little, Brown and Company
Format: Hardcover
Pages: 516
Dimensions: 10 x 6 x 1.5 inches
Language: English
Genre: Cookbook
Condition: There are stains on the cover, and the end pages show a slight split in the binding. There is writing on the pages, though all pages remain attached and legible.
Often hailed as the “mother of level measurements,” Fannie Farmer revolutionized home cooking by ensuring consistent results for all cooks through precise measurements. Her innovative methods and thorough instructions make this cookbook an essential piece of culinary heritage.
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