This edition had all images removed.
Title: The Boston cooking-school cook book
Credits: Richard Tonsing and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive)
Summary: "The Boston Cooking-School Cook Book" by Fannie Merritt Farmer is a comprehensive cookbook written in the early 20th century. The book serves as a guide to various cooking techniques and food science, reflecting a growing interest in dietary knowledge and culinary education during this period. Farmer aims to elevate scientific cookery, emphasizing its importance for improving health and personal well-being. The opening of the cookbook sets the stage by discussing food's definition and essential role in nourishment and health. It introduces the elemental composition of food, categorizing it into organic and inorganic components. The text emphasizes the necessity of understanding the dietary value of various food groups and the importance of balanced nutrition influenced by individual factors such as age and occupation. This section also highlights Farmer's aim to not only provide recipes but to cultivate a deeper understanding of food science among her readers, laying a solid foundation for the more specific recipes and cooking techniques that follow the opening chapters. (This is an automatically generated summary.)
Reading Level: Reading ease score: 73.3 (7th grade). Fairly easy to read.
Author: Farmer, Fannie Merritt, 1857-1915
EBook No.: 65061
Published: Apr 11, 2021
Downloads: 536
Language: English
Subject: Cooking
Subject: Cooking, American
LoCC: Technology: Home economics
Category: Text
Rights: Public domain in the USA.
This edition has images.
Title: The Boston cooking-school cook book
Credits: Richard Tonsing and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive)
Summary: "The Boston Cooking-School Cook Book" by Fannie Merritt Farmer is a comprehensive cookbook written in the early 20th century. The book serves as a guide to various cooking techniques and food science, reflecting a growing interest in dietary knowledge and culinary education during this period. Farmer aims to elevate scientific cookery, emphasizing its importance for improving health and personal well-being. The opening of the cookbook sets the stage by discussing food's definition and essential role in nourishment and health. It introduces the elemental composition of food, categorizing it into organic and inorganic components. The text emphasizes the necessity of understanding the dietary value of various food groups and the importance of balanced nutrition influenced by individual factors such as age and occupation. This section also highlights Farmer's aim to not only provide recipes but to cultivate a deeper understanding of food science among her readers, laying a solid foundation for the more specific recipes and cooking techniques that follow the opening chapters. (This is an automatically generated summary.)
Reading Level: Reading ease score: 73.3 (7th grade). Fairly easy to read.
Author: Farmer, Fannie Merritt, 1857-1915
EBook No.: 65061
Published: Apr 11, 2021
Downloads: 536
Language: English
Subject: Cooking
Subject: Cooking, American
LoCC: Technology: Home economics
Category: Text
Rights: Public domain in the USA.