The Boston Cooking School Cook Book by Fannie Merritt Farmer 1918

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The Boston Cooking-School Cook Book was a pioneering work in the culinary profession. An extraordinary cookbook that was the first cookbook to provide level measurements and easy-to-follow directions.

This traditional cookbook first published in 1896 and is still popular today. The writer has made use of many charts, menus, a section on cooking terms and techniques, along with excellent recipes.


The Boston Cooking-School Cook Book is an excellent addition to your cookbook collection or home kitchen. This book is in great shape for its age with minor tear on55-72, as shown in photos.

Bonus: small advertising recipes handout for the Wagner Ball Bering Waffle Iron, 4x3 in size.

Please use pictures as a guide. Have any questions or need more photos, ask.

Book Dimensions: 8x6x2

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