Mrs. Lincoln's Boston Cook Book: What to Do and What Not to Do 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.

Author: Mary Lincoln
Publisher: Applewood Books
Published: 08/11/2009
Pages: 624
Binding Type: Paperback
Weight: 1.95lbs
Size: 8.70h x 6.00w x 1.60d
ISBN13: 9781429090100
ISBN10: 1429090103
BISAC Categories:
- Cooking | Regional & Ethnic | American | New England

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