The Fannie Merritt Farmer Boston Cooking School Cookbook

The book is in good condition with a sturdy hardcover binding. There is no dust jacket visible, and the cover shows minor wear consistent with age. The pages are clean and free from inscriptions or library markings, making this a well-preserved copy for its age.

The Fannie Merritt Farmer Boston Cooking School Cookbook, Tenth Edition, was published by Little, Brown and Company in 1959. This edition, completely revised by Wilma Lord Perkins, continues the legacy of Fannie Merritt Farmer's seminal work in American culinary arts. Known for its comprehensive approach to cooking and detailed recipes, this edition includes drawings by Alison Mason Kingsbury, adding a visual charm to the text. Originally published in 1896, this cookbook has been a staple in kitchens for decades, reflecting the evolving nature of American cooking. The 1959 printing captures the mid-20th-century culinary landscape, making it a valuable resource for both historical insight and practical use. This hardcover edition is in good condition, with no inscriptions or library markings. It is a significant find for collectors and cooking enthusiasts interested in the evolution of American cooking literature.