BUT FOR LIFE THE UNIVERSE WERE NOTHING; AND ALL THAT HAS LIFE REQUIRES NOURISHMENT. FANNIE FARMER, 1896

{HISTORY}

A terrible tragedy when she was a teenager altered Fannie Farmer's life forever. But instead of tragedy begetting tragedy, it turned out to be the saving grace of a 16-year-old girl who would grow into the strong, intelligent, and educated woman responsible for teaching America how to cook in the 1800s.

Credited with establishing our current U.S. cooking measurements guide, Fannie Farmer (1857-1915) was an icon of the 19th and 20th century kitchen. Always interested in the science aspect of cooking and preparing good meals,  also understood the importance of precision when it came to sharing recipes with other home cooks at a time when recipes weren't all that exacting in their technique. A pat of butter, a good-sized egg, a pinch of salt.... that's how recipe directions were given up until Fannie emerged on the culinary scene. How much butter is a pat? What is considered a good-sized egg? How much exactly is a pinch of salt? Those were the questions Fannie wanted to address so that recipes would turn out to be delicious every time for every cook who made them. That attention to detail and accuracy also paved the way for her focus on the importance of sanitary kitchens, good nutrition, and special diets for the sick. 

She published her first cookbook, The Boston Cooking School Cookbook in 1896. No one thought it was going to shatter any publishing records or even attract much attention. But 126 years and over 3 million copies later her cookbook is still in print, simply known now as the Fannie Farmer Cookbook. 

This edition offered in the shop is the 6th revised edition of the original. Published in  1939, it was revised by Wilma Lord Perkins,  the niece-in-law of Fannie Farmer, who took over the legacy of the Fannie Farmer cookbook and saw it through seven reprints over the course of the 20th century. Wilma's efforts helped keep the spirit of Fannie and her wonderful recipes relevant as kitchens and cooking changed throughout the decades.

In this 1939 edition, recipes were rearranged to include common groupings. Fresh fruit recipes were all bundled together, all garnish recipes for various soups were located in one spot, cold entree recipes could be found in between chafing dish recipes and the potato chapter, etc.  This edition also included a lengthier hors d'oeuvres section to accommodate the popularity of cocktail parties and the finger foods they encouraged. More international recipes were incorporated and wine as an ingredient appeared more often in this edition. All these changes were always made with Fannie in mind, never veering far from her already delicious recipes, Wilma simply caught out recipes and solutions that Fannie herself would have wholeheartedly agreed with. All these small changes make collecting the Boston Cooking School cookbooks all the more fun and fascinating since each has their own distinct character. This edition is also illustrated with black and white photographs and line drawings - a feature taht did not carry all the way through to other later BCS editions. 

{SPECIAL FEATURES}

- 6th edition, 1939 printing

- 838 pages including over a dozen pages of 1930s-era advertisements for various kitchens and baking products

- Illustrated by Paul Davis 

- Interesting recipes include Homemade Cream of Mushroom Soup, Afternoon-Tea Doughnuts, Rice Timbales, Oysters A La Astor, Bacon Curls, Eggs Molet Chasseur, Parched Rice with Tomato Sauce and Cheese, Mashed Potato Baskets, Chicken Timbales Farci, Richmond Corn Cakes, Los Angeles Salad Dressing, Honeycomb Pudding, Harvard Cake and so many more!

{CONDITION}

In well-loved vintage condition, this cookbook is in good shape given its 80 years of life. It is full of wonderful charm and aged character seen in the various cooking spots and stains contained within. All of these evidences of past adventures in the kitchen do not affect the use of this cookbook in any way, as they are all light splatters or stains. Most of these appear in the baking sections - pies in particular - true examples of favorite recipes that were returned to again and again.  Please see photos for examples of these conditions.  The spine is tight and all pages are intact, but the front endpaper is missing and the paper is pulling away from the binding , but is still very secure to the book.  There is a light water ring mark on the front cover and some wrinkling on the spine. Overall the aesthetic of this cookbook is just gorgeous - aged, a bit weathered and very much loved. 

{SIZE}

Measures 5.5" inches (width) x 8.2.5" inches (length) x 1.75" inches (thickness) and weighs 2.8 lbs.

{WHY IT IS ESPECIALLY MARVELOUS}

Like cooking with your mom or your grandmother or your aunt or anyone else who taught you the ways of the kitchen, this vintage cookbook contains all the charm and love of a valued family heirloom. In every hand-touched mark of its pages, whether it be a note or a cooking splatter or a stain, is evidence of joy for its contents and for the women who cooked in the kitchen before you. By adding your own layer and your own culinary adventures,  you will become part of a marvelous journey of one book across many centuries and many kitchens.