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. measurement guide in regards to ingredients, Fannie Farmer (1857-1915) was always interested in the science aspect of cooking along with preparing good meals. She 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 size egg, a pinch of salt.... that's how recipe directions were given up until Fannie splashed on the scene. How much butter is a pat? What is considered a good size 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 122 years later her cookbook is still in print, simply known as the Fannie Farmer Cookbook, a fundamental guide to cooking that was so valuable to the early 20th-century food scene that it was simply referred as Fannie Farmer's cookbook. 

This edition offered in the shop is the 11th edition of the original and was published in 1965. 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 revised it seven times 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.

{SPECIAL FEATURES}

- 11th edition, 1965 printing

- Illustrated by Alison Mason Kingsbury

- Modernized for mid-century kitchens utilizing new equipment and products available on the market during the 1960s, but without compromising the integrity of the original cookbook, so that Fannie's recipes could remain original and intact

- 624 pages including index

- Handwritten notes and marks throughout from a previous owner

{CONDITION}

In beautiful vintage condition. This book is clean and bright throughout with no cooking spots, stains, or notations. There is a small grey smudge on the tail edge of the book. The coverboards are clean and bright.  The spine is tight and all pages are intact. Please see photos.

{SIZE}

Measures 6.25" inches (width) x 9.5" inches (length) x 2" inches (depth) and weighs 2.9 lbs

FEATURED!

A recipe from this cookbook was featured over on the blog. Stop by here to read all about it - Part One and Part Two.