The Boston cooking-school cook book by Fannie Merritt Farmer
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"The Boston Cooking-School Cook Book" by Fannie Merritt Farmer is a comprehensive cookbook written in the early 20th century. The book serves as a guide to various cooking techniques and food science, reflecting a growing interest in dietary knowledge and culinary education during this period. Farmer aims to elevate scientific cookery, emphasizing its importance for improving health and personal well-being. The opening of the cookbook sets the stage by discussing food's definition
and essential role in nourishment and health. It introduces the elemental composition of food, categorizing it into organic and inorganic components. The text emphasizes the necessity of understanding the dietary value of various food groups and the importance of balanced nutrition influenced by individual factors such as age and occupation. This section also highlights Farmer's aim to not only provide recipes but to cultivate a deeper understanding of food science among her readers, laying a solid foundation for the more specific recipes and cooking techniques that follow the opening chapters. (This is an automatically generated summary.)
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About this eBook
| Author | Farmer, Fannie Merritt, 1857-1915 |
|---|---|
| Title | The Boston cooking-school cook book |
| Credits | Richard Tonsing and the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive) |
| Reading Level | Reading ease score: 73.3 (7th grade). Fairly easy to read. |
| Language | English |
| LoC Class | TX: Technology: Home economics |
| Subject | Cooking |
| Subject | Cooking, American |
| Category | Text |
| eBook-No. | 65061 |
| ISBN (HTML) | 979-8-238-65061-6 |
| Release Date | Apr 11, 2021 |
| Last Update | Oct 18, 2024 |
| Copyright | Public domain in the USA. |
| Downloads | 3676 downloads in the last 30 days. |
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