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 late 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 combined with preparing good meals,  Fannie 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 recipes read before 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 not only delicious but also consistent each and every time for each and every cook. 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. 

Fannie 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, Fannie's cookbook is still in print, simply known now as the Fannie Farmer Cookbook. 

This edition, published in 1929, was revised and enlarged by Cora D. Perkins, Fannie Farmer's sister, from the 1923 edition. Cora took over the editing of the cookbook after Fannie passed away. It's fun to trace the genealogy of Fannie's family by the editors who revised her future editions. Following the death of Cora, the next in line for revisions, editing, and legacy-keeping was Wilma Lord Perkins, Cora's daughter-in-law. This is interesting to note since the timeline of Fannie Farmer books can be traced not only by publication date but also by editors associated. 

This edition features black-and-white food photography throughout, over 750 pages of recipes, and 30 pages of antique advertisements for food brands, equipment, and book suggestions. 

{SPECIAL FEATURES}

• 1929 edition
• 808 pages including over two dozen pages of 1920s-era advertisements for various kitchen and baking products
• There's a beautiful 1920s-era G. Fox & Co sticker on the back inside cover. G. Fox was a Hartford, CT department store that operated from 1847-1993
• Illustrated throughout with black and white photographs 

- Interesting recipes include Chocolate Nougat Cake, Orange Honey Sandwiches, Flowering Ice Cream, Peach Brandy Sauce, Cauliflower Fritters, Farina Cakes with Jelly, Chambery Potatoes, Soubrics of Spinanch, Scalloped Brussel Sprouts, Spiced Salmon, Pulled Bread, Eggs a la Buckingham, Toasted Fromage Rolls, Cream Scones and so many more. 

{CONDITION}

In lovely vintage condition, this cookbook is clean and bright throughout with just a few very minor cooking spots on the title page and frontispiece. The paper binding is coming away from the spine ever so slightly on the front inside cover but still remains securely attached to the binding. There's a beautiful 1920s-era G. Fox & Co Department Store sticker on the back inside cover. All pages are intact and securely attached. 

{SIZE}

Measures 5.75" inches (width) x 8.2.5" inches (length) x 1.75" inches (thickness) and weighs 2.4 lbs.