Farmer, Fannie (1857–1915), was one of America’s most esteemed cooking teachers and authors at the turn of the twentieth century. Renowned for her scientific approach to cooking and strict precision in measuring ingredients, she published her first book The Boston Cooking-School Cook Book in 1896. See measurement. It was reprinted countless times. Farmer also took great pride in her courses in sickroom cookery. She wrote Food and Cookery for the Sick and Convalescent in 1904 and lectured at Harvard Medical School.
