MRS. LINCOLN'S BOSTON COOK BOOK: What To Do and What Not To Do in Cooking
by Lincoln, Mrs. D.A.
Boston: Roberts Brothers, 1889. Hardcover. Very Good. 536 p. An early printing. The publication of this seminal cookbook in 1884 marked a change in American culinary literature, setting a pattern for the rational organization of cookbooks and scientific information about nutrition and the chemistry of cooking, as well as recipes formulated with consistent measurement. The first instructor at the Boston Cooking School, Mary Johnson Bailey Lincoln is considered a pioneer of the domestic science movement in the United States. Among her most prominent students was Fannie Merritt Farmer whose best-selling Boston Cooking-School Cook Book is (1896) is seen as an important successor of this work. Octavo. In a three-quarter brown cloth over marbled paper binding, with black stamping and gilt titles. Eight pages of period holographic recipes fill the concluding blank leaves. A middle signature is protruding ever so slightly. The rear hinge is tender. Some general edgewear to the boards; else very good. (Inventory #: 63544)
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