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The Boston Cooking School Cook Book
Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.
ebook, 776 pages
Published April 16th 2013 by Ballou Press
(first published January 1st 1946)
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(showing 1-30 of 35)
Found my 1906 version, previously owned by a Mrs. Blanche Rooney (according to the inscription), in a dusty little antique shop in S.TN/N.AL summer of 2011. Loved this book, partly because it was well used and even had a small "valentine" in it as well as a week of dishes straight from the book. I loved the history of the book and it really made me step back and take note of cooking and its history. Well worth a flip through.
My copy is one handed down from my great-aunt Dorothy. After reading commentary from Julia Child and others about how Americans viewed food in the early 20th century, this is certainly eye-opening with all the hallmarks of poor construction. Someone would need a thorough education about the details of cooking procedure, timing, ingredient handling and so on to even know where to start.