Fannie Farmer Goes Internet—Bartleby.com Makes Classic American Cookbook Freely Available on the Web

New York; Feb. 22, 2000—Bartleby.com—the first name in Internet publishing of reference, verse and classic literature—today announced its latest addition, capturing America’s culinary history in the landmark 1918 edition of the Boston Cooking-School Cook Book (http://www.bartleby.com/87/). Fannie Farmer (1857–1915), the famous director of the Boston Cooking School, first published this seminal work in 1896. Later known as the Fanny Farmer Cookbook, it was an international bestseller with nearly 4,000,000 copies sold in its first 70 years of sales.   1
  Decidedly innovative for its time, the book advocated a no-nonsense approach to cooking for the ordinary person, emphasizing the importance of implementing measurement standards in recipes. Farmer’s intuitive knowledge of diet planning predated the modern field of nutrition. It was Farmer’s goal that her book “not only be looked upon as a compilation of tried and tested recipes, but that it may awaken an interest through its condensed scientific knowledge which will lead to deeper thought and broader study of what we eat.” Indeed, Farmer forecasted, “the time is not far distant when a knowledge of the principles of diet will be an essential part of one’s education. Then mankind will eat to live, will be able to do better mental and physical work, and disease will be less frequent.”   2
  “Fannie Farmer was a prolific lecturer, journalist and author; a pioneer in the nutritional needs of the sick; and a founder of her own school of cookery—all after surviving a paralytic stroke as a teenager,” said Steven van Leeuwen, Publisher of Bartleby.com. “It is a distinct pleasure to share the culmination of her American cooking bible in the hope it will inspire future generations as much as she inspired the recent ones.”   3
  Bartleby.com’s web presentation of this classic American cooking reference includes 1,849 recipes in a full-text searchable format. Recipes include everything from “after-dinner coffee”—which Farmer notes is beneficial for a stomach “overtaxed by a hearty meal”—to “Zigaras à la Russe,” an elegant puff-pastry dish. Bartleby.com chose the 1918 edition because it was the last edition of the cookbook authored completely by Farmer.   4
  The Fanny Farmer Cookbook is only the latest addition to a rapidly growing library of online classics and reference books offered by Bartleby.com. Its significantly expanding collection of publications this year will include a broad range of classic reference materials, Pulitzer Prize winners and celebrated fiction.   5
  
About Bartleby.com
Headquartered in New York City, Bartleby.com began publishing on the Web in 1994. Now a leading innovator in the field of electronic publishing, Bartleby.com has been widely cited as one of the best reference sites on the Web, having published among other works, Bartlett’s Familiar Quotations, Strunk’s Elements of Style and six classic poetry anthologies, including the Oxford Book of English Verse. Post’s Etiquette, which the company added to its site in December 1999, enables readers to jump from over 1,500 alphabetic subject entries to the most relevant of the 2,600 paragraphs in the book. Most recently, Bartleby.com published the Cambridge History of English and American Literature: An Encyclopedia in Eighteen Volumes, considered a landmark of English and American letters.   6
  Named after the humble character of Melville’s classic Bartleby, the Scrivener, Bartleby.com provides millions of students, educators and the intellectually curious with unparalleled access to classics and reference books online. Bartleby.com began as a personal research experiment in 1993 and within one year published its first classic book on the Web, Whitman’s Leaves of Grass. Since then, Bartleby.com’s ever-expanding list of renowned classics makes it the preeminent electronic publishing enterprise on the Web.    7
For information contact:      
Steven van Leeuwen, Bartleby.com      
bartlebycom@aol.com      
 
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