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The Boston Cooking-School Cook Book

by Fannie Merritt Farmer

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As one of the first American cookbooks to prioritize precise measurements, Farmer’s 1896 trailblazer became an instant hit for methodically tried and tested basics. From the supplest Parker House rolls to home-churned ice cream, this technique-driven guide is crammed with tasty culinary heirlooms.

Most popular

Original Publisher
Little, Brown & Company
Date of publication

Recommended by

Janice Longone

Culinary historian

The late 19th century produced a remarkable group of women who changed American cooking and life (Juliet Corson, Mary Johnson (née Bailey) Lincoln, Maria Parloa, and Sarah Tyson Rorer, among others). This book is among the most popular cookbooks ever published in America. Between its first appearance in 1896 and 1983, it went through twelve editions, more than seventy printings and had sold over three million copies. During the quarter of a century she devoted to teaching the art of cooking in America, she became a national celebrity. She authored many cookbooks, wrote for magazines and journals and produced promotional literature. Many facsimiles and re-dos of her works are available.

Jeff Potter


So much history; amazing to see how much from the turn of the 20th century is still as applicable after the turn of the 21st century.

Andrew F. Smith

Food historian

Ruth Reichl

Writer, former editor-in-chief of Gourmet Magazine