The Boston Cooking-school Cook Book

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About this book

Careful preparation, food science and an eye for presentation shape Fannie Merritt Farmer's approach to the kitchen. Her cookbook begins with an explanation of nourishment and the roles assigned to different kinds of food, then moves through breads, soups, fish, meats, vegetables and desserts. The preface connects practical recipes with the author's wish to make the principles of diet part of everyday education.

The salad recipes show how much attention Farmer gives to appearance as well as method. Cucumbers become small baskets, asparagus stalks are gathered in pepper rings, and potato salad is arranged with separate sections of egg and beet. Alongside these detailed directions, the contents include household hints, breakfast and dinner menus, and a glossary. Readers interested in American cooking can use the volume to explore both individual dishes and the kitchen teaching behind a formal meal.