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The Boston Cooking-School Cook Book


Fannie Merritt Farmer (1857-1915) brought standardization to American recipes through her immensely popular cookbook, first published in 1896. She ... Show synopsis

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Reviews of The Boston Cooking-School Cook Book

Overall customer rating: 5.000

The Best Cookbook for a Kitchen Beginner

by Aarrgghh on Jul 12, 2014

With the advent of Genetically Modified Food, I enquired and found that every cake or batter mix in my pantry was rife with it. "Organically grown" is the only way to steer clear of this horror, and this was fine for me, but suddenly I was obliged to become a scratch baker practically overnight. So, what better cookbook could there be than one written in the 1920s, before "E-Z mixes" were invented? Frances Farmer was America's first serious cooking instructor and her book is still the simplest, most lucid and most useful of all. Modern cookbooks are like "food porn" by comparison: glossy and tempting, but practically hopeless to actually put to use. Never trust a cookbook that has more photographs than print!


If you only have one cookbook, this is the one

by MSFarmer on Mar 3, 2010

You can cook anything, even if you know nothing about the kitchen, if you have a copy of this cookbook. Ms Farmer explains everything you need to know about food, essential kitchen tools/utensils, step by step instructions. The tone is friendly, like having a dear aunt by your side. I even learned to bake bread, using only the most basic ingredients and utensils. A must have!

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