The Boston cooking-school cook book — Fannie Merritt Farmer

The Boston cooking-school cook book

Fannie Merritt Farmer

Essays
Book language: English
972 pages

The Boston Cooking-School Cook Book is a classic American cookbook by Fannie Merritt Farmer, first published in 1896. It combines recipes with instruction in cooking methods, nutrition, and household management, reflecting the Boston Cooking School's approach to scientific cookery. It is worth listening to for its historical view of everyday cooking and its influence on standard measures in American kitchens.

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Text source: gutenberg.org · The work is in the public domain.

Contents

THE BOSTON COOKING-SCHOOL COOK BOOK
PREFACE
TABLE OF CONTENTS
LIST OF ILLUSTRATIONS
CHAPTER I FOOD
CHAPTER II COOKERY
CHAPTER III BEVERAGES
CHAPTER IV BREAD AND BREAD MAKING
CHAPTER V BISCUITS, BREAKFAST CAKES, AND SHORTCAKES
CHAPTER VI CEREALS
CHAPTER VII EGGS
CHAPTER VIII SOUPS
CHAPTER IX SOUPS WITHOUT STOCK
CHAPTER X SOUP GARNISHINGS AND FORCE-MEATS
CHAPTER XI FISH
CHAPTER XII BEEF
CHAPTER XIII LAMB AND MUTTON
CHAPTER XIV VEAL
CHAPTER XV SWEETBREADS
CHAPTER XVI PORK
CHAPTER XVII POULTRY AND GAME
CHAPTER XVIII FISH AND MEAT SAUCES
CHAPTER XIX VEGETABLES
CHAPTER XX POTATOES
CHAPTER XXI SALADS AND SALAD DRESSINGS
CHAPTER XXII ENTRÉES
CHAPTER XXIII HOT PUDDINGS
CHAPTER XXIV PUDDING SAUCES
CHAPTER XXV COLD DESSERTS
CHAPTER XXVI ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS

and 16 more chapters

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