Considered the "greatest American cookbook," Fannie Merritt Farmer's Boston Cooking-School Cook Book, published over a century ago, was acclaimed for a number of innovations. It was the first to use terms now considered standard in American cooking (e.g., a level cupful, teaspoonful, and tablespoonful); it relied on simple directions and showed an until now neglected concern for nutrition. Novices, as well as practiced cooks of the period, were treated to a vast amount of information that left nothing to the user's imagination -- from instructions for building a fire to how to bone a bird. A fascinating record of how people cooked in the late nineteenth century.

Features and Benefits:
• 640-page cookbook includes over 500 recipes, scientific measurements, and nutritional information.
• The Ultimate American Cookbook Classic - As useful today as it was 100 years ago!
• Unabridged republication of the 1896 edition - Includes original illustrations and product advertisements.
• Contains Recipes in the Original American Cooking Classic Traditions.
• Enjoy Beef Stew with Dumplings, Clam Soup, Raised Oatmeal Muffins, and much more!
• All recipes written applicable for today's modern kitchen.
• A Perfect Book for the Everyday Cook.