| Mrs. Lincoln's Boston Cookbook: What To Do And What Not To Do In Cooking (1902) Contributor(s): Lincoln, Mary J. (Author) |
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ISBN: 0548999252 ISBN-13: 9780548999257 Publisher: Kessinger Publishing OUR PRICE: $56.95 Product Type: Hardcover - Other Formats Published: June 2008 Annotation: First published in 1883, the "Boston Cook Book" became a standard in American kitchens and was widely used in cooking classrooms. Lincoln, an instructor at the Boston Cooking School, influenced a generation of cooking professionals with this comprehensive cookbook. |
| Additional Information |
| BISAC Categories: - Cooking | Regional & Ethnic - American - New England |
| Physical Information: 1.5" H x 6" W x 9" (2.30 lbs) 600 pages |
| Themes: - Cultural Region - New England - Geographic Orientation - Massachusetts - Locality - Boston-Worcester, Mass. |
| Descriptions, Reviews, Etc. |
| Publisher Description: Mary Johnson Bailey Lincoln was an instructor at the Boston Cooking School, where she influenced a generation of cooking professionals, including Fanny 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. |