- Hardcover: 624 pages
- Publisher: Skyhorse Publishing; 1 edition (February 15, 2012)
- Language: English
- ISBN-10: 1616085436
- ISBN-13: 978-1616085438
- Product Dimensions: 4.8 x 5 x 7.5 inches
- Shipping Weight: 1.4 pounds (View shipping rates and policies)
- Average Customer Review: 275 customer reviews
- Amazon Best Sellers Rank: #243,607 in Books (See Top 100 in Books)
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Hardcover – Facsimile, February 15, 2012
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About the Author
Fannie Farmer (1857–1915) came to cooking due to a stroke at the age of sixteen that forced her to remain homebound for over a decade. She took up cooking so thoroughly that she turned her mother’s home into a boardinghouse known for its uncommonly delicious meals. Once she was able to walk again, Farmer attended the Boston Cooking School in the late 1880s and learned to approach cooking as a domestic science, as was popular then. The cookbook she eventually published under the school’s name in 1896 became unexpectedly famous, thanks to its system of standardized measuring vessels and level measurements.
Top customer reviews
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My mother was born in 1906 and she and her sisters all made homemade stock, broth, bread and canned their own vegetables and made preserves and jellies from scratch. This book shows you how to do all of this and much much more.
Ever wondered what a Mason (Ball) Jar was for? Then this book will show you what to make and put in them.
Most recent customer reviews
1/2 cup cold water
Wash clams thoroughly, changing water several times; put in stewpan with cold water, cover closely, and steam until shells...Read more