The Boston Cooking-School Cookbook by Fannie Farmer: Cookbook review Restaurants, Wine, Travel, Opinions

The Boston Cooking-School Cookbook by Fannie Farmer

Reviewed By

Sue Dyson and Roger McShane

The Boston Cooking-School Cookbook was written by Fannie Farmer in 1896 and quickly became one of the most popular cook books in the United States.
Fannie Farmer was born in Boston in 1857. Although destined for medical school, a serious illness forced her to change her plans and she, instead, attended the Boston Cooking School studying under Mary Lincoln. She graduated in 1889.
Within a short time she was appointed Director, a position she held until 1902. While in that position she complied and edited the now famous Boston Cooking-School Cook Book and justifiably less well known Chafing Dish Possibilities.
On leaving the Boston Cooking School she established her own venture which she called Miss Farmer's School of Cookery.
She went on to write such books as Food and Cookery for the Sick and Convalescent (1904) and Catering for Special Occasions with Menus & Recipes (1911).
Farmer became an expert in the preparation of food for the ill and infirm even being invited to lecture at the Harvard Medical School on the topic.
She was also one of the pioneers of writing recipes in terms of standard measurements - a practice not well known at the time although some of her progenitors, and particular British writer Eliza Acton, had been publishing precise and tested recipes fifty years earlier.
She also promoted her recipes via her long-running column in the national magazine Woman's Home Companion.
Before her death in 1915 she had overseen 21 editions of the Boston Cooking-School Cookbook.
Try the baked beans - this is a great recipe that has stood the test of time.
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