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By author: Mary Johnson Lincoln
Number of Pages:  624
Dimensions:  6 X 9 Inches (US)
Original publication year:  1883
ISBN:  978-1-4290-9010-0
Series:  Cooking in America
Availability: In stock.

• Boston Cooking School • First cookbook to use purely scientific methods in cooking
Mary Johnson Bailey Lincoln was an instructor at the Boston Cooking School, where she influenced a generation of cooking professionals, including Fannie Farmer, with her methods based in the, chemistry and philosophy of food. The Boston Cook Book, published in 1883, became a standard in American kitchens and was also widely used in cooking classrooms. Specific instruction in the basics of technique, kitchen set-up, and preparation insured that young and/or inexperienced cooks would have great success with Mrs. Lincoln's recipes.
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