A New Book of Cookery

A New Book of Cookery, published in 1912, serves as a companion volume to Fannie Farmer's influential Boston Cooking-School Cook Book. The book contains over 800 recipes and instructions for both basic cooking techniques and more advanced culinary preparations. Farmer draws from her experience as principal of the Boston Cooking School to present clear, systematic methods for food preparation and kitchen management. The recipes range from breakfast dishes and breads to elaborate desserts and party menus, with precise measurements and detailed directions that became Farmer's hallmark. The book includes sections on food preservation, menu planning, and household economy alongside the recipes. Photographs and illustrations demonstrate proper techniques, place settings, and food presentation standards of the early 20th century. This cookbook reflects the shifting American culinary landscape of the Progressive Era, capturing both traditional New England fare and emerging international influences on American home cooking. Through its methodical approach, the book aimed to elevate home cooking to a more scientific and professional practice.

Limited public reviews exist for this 1912 cookbook. The few available reviews focus on its value as a historical cookbook reference. Readers appreciated: - Clear, methodical recipe instructions - Historical perspective on early 20th century American cooking - Inclusion of both basic and more advanced recipes - Detailed sections on sandwich making and chafing dish recipes Common criticisms: - Many ingredients and techniques are outdated/unavailable today - Some measurements and temperatures need modern conversion - Original binding is fragile in vintage copies Ratings: Goodreads: 4.0/5 (5 ratings) No ratings available on Amazon or other major review sites Notable reader comments: "Useful reference for understanding cooking methods of the era" - Goodreads user "Many recipes still work well today with minor adaptations" - Archive.org review The book appears primarily used by food historians and collectors rather than modern home cooks seeking current recipes.

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Mrs. Lincoln's Boston Cook Book by Mary J. Lincoln This systematic approach to cooking instruction established the format for modern recipe writing and kitchen organization.

The Virginia Housewife by Mary Randolph The first regional American cookbook documents traditional Southern cooking methods and recipes from the early nineteenth century.

The Kitchen Directory and American Housewife by Anonymous This collection of recipes and household management techniques reflects American cooking practices of the 1800s with exact measurements and detailed instructions.

🍳 Published in 1912 as a follow-up to Fannie Farmer's iconic Boston Cooking-School Cook Book, this volume contained over 850 additional recipes not found in her previous work. 📚 Fannie Farmer was one of the first cookbook authors to standardize measurements in recipes, replacing vague instructions like "a handful" with precise teaspoon and cup measurements. 🎓 Despite suffering a paralytic stroke as a teenager that left her with a limp, Farmer went on to become principal of the Boston Cooking School and revolutionized American cooking education. 🧪 The book emphasized scientific principles in cooking, reflecting Farmer's belief that cooking should be treated as a serious domestic science rather than just a household chore. 🌟 This cookbook introduced many Americans to international dishes and ingredients that were considered exotic at the time, including curry powder, chutney, and various European-style sauces.