The Boston Cooking-school Cook Book

"For many years 'The Boston Cooking-School Cook Book' has held its place as the cornerstone of the American library of cookery. During Miss Farmer's active years as teacher and pioneer in cooking, her work was constantly revised to include the newest methods and recipes as they were developed at her Boston school. The present revision was undertaken in the desire to continue this policy and thereby retain the confidence of the many women who look to Miss Farmer's book for sound guidance. Of recent years new vegetables, new fruits, and new salad greens have come into use, as well as new ways of preparing the ones formerly known. New equipment, such as mechanical refrigeration, pressure cookers, and the like, have suggested changes in method. New material has, therefore, been included in this 1930 edition to deal with these changes."--