PUBLISHER, COPYRIGHT INFO: Random House Value Publishing, 1997
DESCRIPTION: Oversize hardcover with dust jacket, 6 1/2" x 9 1/4", 567 pp. plus blank pages for notes.
BLURB/FLYLEAF: It has been a century since the debut of the first cookbook to bear the name of Fannie Farmer, and in those hundred years various versions of Fannie Farmer cookbooks have been staples in the American kitchen.
This is a fascimilie edition of the original cookbook by the real Fannie Farmer, which was first published in 1896. Fannie Merritt Farmer was the principal of the Boston Cooking School, and her cookbook was the first to provide carefully worked-out level measurements and easy-to-follow directions, leaving nothing to chance. It was a book that called for a cupful, a teaspoonful, and a tablespoonful. Unlike many cookbooks of the past, this unique republication of the very rare first edition of the Boston Cooking-School Cook Book can be used by present-day cooks with ease, thanks to Fannie Farmer's meticulous employment of terms that have become standard.
Here are authentic recipes from the American past, among them, Miss Farmer's Boston Baked Beans, Clam Chowder, and other New England specialties in their original and unsurpassed forms. Here, too, are old-fashioned cakes, pies, and breads that are unbelievably mouth-watering, and the adaptations of classic Continental dishes are worthy of even the most finicky gourmet.
This volume is the cornerstone of American cooking as it is still practiced. It is the kitchen bible that provided our great-grandparents and grandparents with many treasured recipes as well as culinary hints and sound household advice. To leaf through its pages will yield endless ever-appetizing meal possibilities as well as evoke the flavor and savor of nostalgically remembered delicacies.
CONDITION BOOK: Very Good+, with tight and square binding, clean and bright pages; appears unread. Some bumping to edges of covers.
CONDITION DUST JACKET: Very Good+, with light overall shelf wear.