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Field name | Value |
---|---|
Reference | Cookery 1926 Fa 2nd printing |
Library/Archive | University of Michigan |
Title | The Boston Cooking-School cook book |
Author/Creator | Farmer, Fannie Merritt |
Date | 1926 |
Collection | Janice Bluestein Longone Culinary Archive |
Collection Overview | A collection of American culinary history including cookbooks, menus and ephemera from the 16th through to the 21st century. Through this culinary archive researchers can explore changing attitudes towards diet and health, homemaking, commercial dining and the industrialisation of food production. The material has been collected over many years by Jan Longone, an adjunct curator in the University of Michigan Special Collections Research Center, and her husband University of Michigan Emeritus Professor Daniel T. Longone. |
Sub-collection | Cookbooks |
Place of Publication | Boston, Massachusetts, USA |
Publisher | Little, Brown and Company |
Document Type | Printed Cookbook |
Theme | Education and Cooking Schools |
Subjects | education cooking school beverages baking desserts seafood |
Cuisine | North American cuisine |
Description | Note: "Reprinted (twice) 1926" (the Seventh and Eighth printing of the Fourth edition) according to verso of title page of The all new Fannie Farmer Boston Cooking School cookbook. Tenth Edition [First Printing]. [1959]. It appears that this copy most probably is the Eighth printing of the Fourth edition, based on the gift inscription on front flyleaf dated "6-3-'27". Advertisements at featured at the end. Includes a section on household hints and some recipes include wine or liquor as ingredients. Includes samples of menus and index. |
Countries | United States of America |
Names | Farmer, Fannie Merritt |
Note | Please note that some of the metadata for this document has been drawn from the catalogue of the University of Michigan library. |
Copyright and Source Archive | Material sourced from The University of Michigan |