The Boston cooking-school cook book
By Fannie Merritt Farmer
Length26h 35m
About this audiobook
In "The Boston Cooking-School Cook Book," Fannie Merritt Farmer presents a groundbreaking compilation of recipes that captures the essence of late 19th-century American cuisine. With a meticulous focus on proportional measurements and clear instructional methodology, Farmer's work epitomizes the transition from traditional cooking to a more scientific approach. The book not only serves as a practical guide for aspiring cooks but also reflects the burgeoning domestic science movement, emphasizing nutrition, hygiene, and the role of women in the kitchen, positioning itself within a broader context of culinary education and reform. Fannie Merritt Farmer, a pioneer in American culinary literature, was born into an era when formal cooking instruction was rare for women. Overcoming personal health challenges, she honed her skills at the Boston Cooking School, where she later took a significant role as an educator. Farmer's experiences informed her writing, as she sought to empower homemakers with the knowledge and skills necessary to elevate their culinary practices, thereby reshaping the domestic landscape of her time. This seminal work is highly recommended for both culinary students and seasoned chefs alike, offering invaluable insights into the foundations of American cooking. Farmer's systematic approach to recipes, coupled with her profound understanding of ingredients and techniques, makes this book an essential addition to any kitchen library.
Audiobook details
GenreOther
Length26 hrs 35 mins
Narrated byListen with 1,000+ voices
FormateBook with Audio
Publish dateJun 13, 2022
LanguageEnglish
Table of contents
1CHAPTER I FOOD
26TIME TABLES FOR COOKING
2CORRECT PROPORTIONS OF FOOD
27CHAPTER III BEVERAGES
3WATER (H2O)
28TEA
4SALTS
29How to Make Tea
5STARCH (C6H10O5)
30Five o’Clock Tea
Show all chaptersShow less
6SUGAR (C12H22O11)
31Russian Tea
7GUM, PECTOSE, AND CELLULOSE
32De John’s Tea
8FATS AND OILS
33Iced Tea
9MILK
34Wellesley Tea
10BUTTER
35COFFEE
11CHEESE
36Filtered Coffee
12FRUITS
37Boiled Coffee
13VEGETABLE ACIDS, AND WHERE FOUND
38After-Dinner Coffee
14CONDIMENTS
39KOLA
15FLAVORING EXTRACTS
40COCOA AND CHOCOLATE
16CHAPTER II COOKERY
41Cocoa Shells
17FIRE
42Cracked Cocoa
18HOW TO BUILD A FIRE
43Breakfast Cocoa
19WAYS OF COOKING
44Reception Cocoa
20VARIOUS WAYS OF PREPARING FOOD FOR COOKING
45Brandy Cocoa
21How to Bone a Bird
46Chocolate I
22How to Measure
47Chocolate II
23How to Combine Ingredients
48Chocolate III
24Ways of Preserving
49FRUIT BEVERAGES
25TABLE OF MEASURES AND WEIGHTS
50Lemonade
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