The Boston cooking-school cook book, by Fannie Merritt Farmer. Rev. ed., with additional chapters on the cold pack method of canning, on the drying of fruits and vegetables, and on food values.
PUBLISHED:
Boston: Little, Brown, and company, 1918.
PHYSICAL DETAILS:
xl, 656 p. front., plates. 20 cm.
ISBN:
1-58734-074-7
CITATION:
Farmer, Fannie Merritt. The Boston Cooking-School Cook Book. Boston: Little, Brown, 1918; Bartleby.com, 2000. www.bartleby.com/87/. [Date of Printout].
