The Boston Cooking School Cook Book

The Boston Cooking-School Cook Book, authored by Fannie Merritt Farmer in the late 19th century, is a foundational culinary text that transformed American cooking. Renowned for introducing precise measurements and practical techniques, this classic guide offers hundreds of reliable recipes ranging from traditional New England dishes to refined desserts. Beyond a collection of recipes, it serves as an essential reference for understanding the evolution of American home cooking and remains invaluable for culinary experts and enthusiasts seeking historical insight and timeless methods.