The Boston cooking-school cook book by Fannie Merritt Farmer
(8 User reviews)
1867
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.)
Oliver Clark
3 months agoOnce I started reading, it provides a comprehensive overview that is perfect for students and experts alike. It is definitely a 5-star read from me.
Daniel Lee
6 months agoWithout a doubt, it provides a comprehensive overview that is perfect for students and experts alike. Absolutely essential reading.
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Sandra Thomas
5 months agoFor a digital edition, it provides a comprehensive overview that is perfect for students and experts alike. Thanks for making this available.