The Boston Cooking-School Cook Book; Revised Edition - With new chapters on the Cold-Pack Method of Canning, on the Drying of Fruits and Vegetables, and on Food Values

Boston: Little, Brown, and Company, 1921. Hardcover. 656 pages. 19 x 13.5 cm. Farmer, a famous teacher and writer was adamant when it came to precise measuring - which may make her the inventor of the modern recipe. Here, in this revised edition, Fannie Merritt Farmer brings science into the kitchen with a new method of canning and drying fruits and vegetables. Interior lightly toned with some pages obviously used in the past. Covers very clean, rare dust wrapper rubbed and chipped with water stains. Tan and brown cloth covered boards. Very good, in good dust wrapper. Item #3113

Price: $90.00

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