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,
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- 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.
Publication history
A cookbook had been previously published by Mary J. Lincoln (Mrs. A.D. Lincoln), principal of the Boston Cooking School, in 1884.
When Little, Brown & Company was preparing the first edition of Fannie Farmer's cookbook, they were not confident it would sell well. As such, the first edition, released in 1896, had a limited run of only 3,000 copies.[1] It proved an immediate success.
Facsimiles of the original book are still in print. Heavily revised successor books, later retitled The Fannie Farmer Cookbook, have also been published, the most recent being the thirteenth edition by Marion Cunningham, originally issued in 1990 and then reissued in 1996 for the 100th anniversary of the original book.
- 1st edition, 1896
- 2nd edition, 1906
- 3rd edition, 1918
- 4th edition, 1923
- 5th edition, 1930
- 6th edition, 1936
- 7th edition, 1941
- 8th edition, 1946
- 9th edition, 1951
- 10th edition, 1959 (The All New Fannie Farmer Boston Cooking-School Cookbook)
- 11th edition, 1965 (first to be titled The Fannie Farmer Cookbook)
- 12th edition, 1979
- 13th edition, 1990
References
- ^ Nelson, Randy F. The Almanac of American Letters. Los Altos, California: William Kaufmann, Inc., 1981: 94. ISBN 086576008X
External links
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Wikisource has original text related to this article: |
- Full text of the original 1896 edition at Feeding America: The Historic American Cookbook Project
- Full text of the 1918 edition at Bartleby.com
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