The Fannie Farmer Cookbook (Eleventh Edition)

xi, 624 pp. 9 1/2 x 6 1/2. 8vo. Time-tables for roasting, substitutions chart, weights and measures, temperature definitions, oven heats, and equivalents on endpapers. "The Boston Cooking-School Cook Book (1896) by Fannie Merritt Farmer is a 19th century general reference cookbook which is still available both in reprint and in updated form. It was particularly notable for a more rigorous approach to recipe writing than had been common up to that point. In the preface Farmer states: It is my wish that it may not only be looked upon as a compilation of tried and tested recipes, but that it may awaken an interest through its condensed scientific knowledge which will lead to deeper thought and broader study of what to eat." - Wikipedia