The Boston Cooking-School Cook Book

In 1896, Fannie Merritt Farmer, principal of the Boston Cooking School, created the first cookbook which called for standardized measurements–a level cupfu, teaspoonful, and tablespoonful. Now, a century later, modern-day cooks can refer to it again and again, in the tradition of their mothers and grandmothers with this facsimile of the original 1896 edition. This description may be from another edition of this product.