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..... More