The Boston Cooking-School Cook Book

This hardcover copy of The Boston Cooking-School Cook Book shows wear consistent with its age and library use. The cover is worn, with visible signs of handling and some fading. The binding remains intact, though the pages exhibit age-toning. A library stamp from Oberlin High School is present on the title page. No dust jacket is visible.

The Boston Cooking-School Cook Book by Fannie Merritt Farmer, published by Little, Brown, and Company in Boston in 1926, is a classic culinary reference. This hardcover edition is noted as a "New Edition, Revised and Enlarged," featuring 122 half-tone illustrations. Fannie Merritt Farmer, a pioneer in the field of domestic science, revolutionized American cooking with her precise measurements and detailed recipes. This particular edition, with its library stamp from Oberlin High School, highlights its historical use as an educational tool. While not a first edition, this 1926 printing remains a significant piece for collectors of culinary history. The book's subject matter covers a wide array of recipes and cooking techniques, making it an invaluable resource for both historical enthusiasts and practical cooks. The condition of the book shows signs of its age and use, typical of ex-library copies.