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The Boston Cooking School Cook Book
Contents Include: Food - Cookery - Beverages - Bread and Bread Making - Biscuits, Breakfast Cakes and Shortcakes - Cereals - Eggs - Soups - Soups without Stock - Soup Garnishings and Force-Meats - Fish - Beef - Lamb and Mutton - Veal - Sweetbreads - Pork - Poultry and Game - Fish and Meat Sauces - Vegetables - Potatoes - Salads and Salad Dressings - Entrees - Hot Puddings ...more
Paperback, 776 pages
Published
November 16th 2007
by Ballou Press
(first published 1896)
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Community Reviews
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This is a facsimile of the original 1896 printing of the Boston Cooking-School Cookbook by Fannie Merritt Farmer. It also, amusingly enough, is a facsimile of the original owner's amendments and comments, so that one occasionally finds amounts annotated in a neat, round hand, or Molasses Cookies labelled "good" and Soft Molasses Cookies labelled "not good." The facsimile advertisements at the back of the book are a hoot.
The recipes are good, but take some getting u...more
The recipes are good, but take some getting u...more
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.
Great book to have in your library. I don't know that I will ever see a first edition of the 1896 Fannie Farmer cookbook, but this book is the exact replication of that edition. I read cookbooks like novels and these kinds of old cookbooks is no exception. I can't wait to dig in (no pun intended!) Another great find at Half-Price Books in Dublin, CA.
I've had this classic cookbook in my kitchen for years, but honestly haven't used it that much. It's well-organized, but the format doesn't allow the pages to lie flat--have to prop it open. It's a good source though when you can't find what you're looking for elsewhere.
Ann Cook
added it
·
review of another edition
Recommends it for:
cooks, cookbook lovers
Shelves:
cooking-and-food
A wonderful and unedited ( as far as I could tell ) direct fascimile of the original from 1896.
Wonderfully concise on basic as well as fancy food prep and cooking of the time.
A must for anyone who likes to study old recipes or might be interested in historical cooking.
Wonderfully concise on basic as well as fancy food prep and cooking of the time.
A must for anyone who likes to study old recipes or might be interested in historical cooking.
This has been our family's basic cookbook for years and the older version was given to me by my mother when I got married. I am not as familiar with the newer version but it is a good standard cookbook with very good baking recipes.
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My great grandma gave this to me, it's a wealth of information!
There is a lot of lard in the recipes, but they are easily updated to today's methods and ingredients. And there is ton's of very "modern" nutrition info!
There is a lot of lard in the recipes, but they are easily updated to today's methods and ingredients. And there is ton's of very "modern" nutrition info!
Get the latest revised paperback, not the original. This is my favorite all round cook book!
I like seeing what people used to make and how things have changed in the kitchen.
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| Christmas Cookies | 1 | 1 | Dec 13, 2007 09:28pm |
