1930 BOSTON COOKING SCHOOL COOK BOOK BY FANNIE MERRITT FARMER

For many years “The Boston Cooking-School Cook Book” has held its place as the cornerstone of the American library of cookery. During Miss Farmer’s active years as teacher & pioneer in cooking, her work was constantly revised to include the newest methods & recipes as they were developed at her Boston school.  This cookbook was written by Fannie Merritt Farmer, a renowned authority in the field of domestic science. It provides practical guidance for home cooks in this classic cookbook from the early 20th century, making it a must-have for any cooking enthusiast  •	Originally published in 1896, this 5th edition, 1930 (Publisher: Little, Brown & Co.; probably revised by Cora Farmer Perkins) has a hard cover with 831 pages & focuses on cooking in North America with a wealth of practical advice & delicious recipes.   She used this book to educate the public on the nutritional value of ingredients & the importance of a balanced diet.  This cookbook is a timeless classic!