| In 1896, Fannie Merritt Farmer, the principal of the Boston Cooking School, created a cookbook which for the first time in history provided carefullyworked-out level measurements and easy to follow directions leaving nothing to chance. It is a facsimile of the first edition of the most famous Amcricancookbook ever published, the Fannie Farmer Cookbook, a volume which overthe past three-quarters of a century has sold more than three million copies.But unlike many cookbooks of the past, this unique republication of tile veryrare first edition of the Boston Cooking-School Cook Book can be used bypresent day cooks with ease. Here are authentic recipes from the American past: among them, MissFarmer s Boston Baked Beans, Clam Chowder, and other New Englandspecialties in their original and unsurpassed form. Here, too, are old-fashionedcakes, pies, and breads that are unbelievably mouth-watering. And the adap-tations of classic Continental standbys are worthy of even the most finickygourmet. This volume is the cornerstone of American cooking as it is practicedtoday. It is the kitchen bible that provided our grandmothers with manytreasured recipes as well as culinary hints and sound household advice. Toleaf through its pages will evoke the flavor and savor of nostalgically re-membered delicacies. |
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