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The Boston cooking-school cook book
Fannie Merritt Farmer
Level measurements made Fannie Farmer the mother of exact American cooking, and her Boston cooking-school text is where the revolution lives. Food chemistry opens the course, then correct proportions, water, salts, starch, and sugar before a vast recipe collection. The most influential American cookbook of its generation, complete. Measure level and cook sure.
Every copy includes a printable PDF edition, a beautifully typeset book you can print, mark up in the margins, and keep on your shelf. Yours the moment you own it.
2029 chapters
- 1THE BOSTON COOKING-SCHOOL COOK BOOK
- 2PREFACE
- 3TABLE OF CONTENTS
- 4LIST OF ILLUSTRATIONS
- 5CHAPTER I FOOD
- 6CORRECT PROPORTIONS OF FOOD
- 7WATER (H2O)
- 8SALTS
- 9STARCH (C6H10O5)
- 10SUGAR (C12H22O11)
- 11GUM, PECTOSE, AND CELLULOSE
- 12FATS AND OILS
- 13MILK
- 14BUTTER
- 15CHEESE
- 16FRUITS
- 17VEGETABLE ACIDS, AND WHERE FOUND
- 18CONDIMENTS
+ 2011 more. The full contents open with the book.
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