THE BOSTON COOK BOOK; What To Do and What Not To Do In Cooking
Boston: Little, Brown, and Company, 1916. Revised Edition. Hardcover. 578 pages. 19 x 13.5 cm. Mary J. Lincoln, a culinary celebrity at the time of the book’s publication, was the predecessor of her student, Fannie Farmer (Boston Cooking School Cookbook). With this celebrity status and the rise of branded products..... More