Mrs. Lincoln's Boston Cook Book : What to Do and What Not to Do in Cooking (Paperback)

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Product Overview

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.

Specifications

Publisher Applewood Books
Mfg Part# 9781429090100
SKU 204573724
Format Paperback
ISBN10 1429090103
Release Date 10/1/2008
Physical
Dimensions (in Inches) 9H x 6L x 1.5T
From the Publisher
Editors Note Mary Johnson Bailey Lincoln was an instructor at the Boston Cooking School, where she influenced a generation of cooking professionals, including Fanny 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.
Product Attributes
Book Format Paperback
Number of Pages 0624
Publisher Applewood Books
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$27.77 + free shipping
$29.95 You save $2.18 (7%)
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Format: Paperback
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