The Boston Cooking School Cook Book by FARMER, Fannie Merritt (1857-1915) - 1921

Boston: Little, Brown [from 1896], 1921. Hardcover. Fine-/Fine-. Revised [Third] Edition" of this best-selling cookbook ('With additional chapters on the cold pack method of canning, on the drying of fruits and vegetables, and on food values."), notable for its rigorous approach to recipe writing. Crown 8vo (187 x 119mm): xiv,[2],656,[32]pp, with 122 halftone illustrations on coated stock inserted. Publisher's light ochre cloth, spine and upper cover ruled and lettered in brown; ochre typographic dust jacket printed in brown and priced $2.50. An excellent example, about Fine. Originally published in 1896, with editions following in 1906 and 1918. In the preface Farmer states: "It is my wish that it may not only be looked upon as a compilation of tried and tested recipes, but that it may awaken an interest through its condensed scientific knowledge which will lead to deeper thought and broader study of what to eat." N. B. With few exceptions (always identified), we only stock books in exceptional condition, with dust jackets carefully preserved in archival, removable mylar sleeves. All orders are packaged with care and posted promptly. Satisfaction guaranteed. (Fine Editions Ltd is a member of the Independent Online Booksellers Association, and we subscribe to its codes of ethics.).