The Boston cooking-school cook book by Fannie Merritt Farmer
(8 User reviews)
1866
Farmer, Fannie Merritt, 1857-1915
English
"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 ...
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.)
Deborah Flores
5 months agoI picked this up late one night and the author's voice is distinct, making the complex topics easy to digest. This deserves far more attention.
David Campbell
3 months agoOnce I began reading, the presentation of ideas feels natural and engaging. Simply brilliant.
Steven Roberts
1 month agoWhile comparing similar resources, the style is confident yet approachable. A perfect companion for a quiet weekend.
Patricia Thomas
1 month agoCompared to other books on this topic, the diagrams and footnotes included in this version are very helpful. A valuable addition to my digital library.
There are no comments for this eBook.
Matthew Nguyen
1 month agoI almost skipped this one, yet the formatting of this PDF is flawless and easy to read on any device. A valuable addition to my digital library.