Mrs. Lincoln's Boston Cook Book (What to Do and What Not to Do in Cooking)

Mary Johnson Bailey Lincoln was an instructor at the Boston Cooking School, where she influenced a generation of cooking professionals, including Fannie Farmer, with her methods based in the, chemistry and philosophy of food. The Boston Cook Book, published in 1883, became a standard in American kitchens and was also widely used in cooking classrooms. Specific instruction in the basics of technique, kitchen set-up, and preparation insured that young and/or inexperienced cooks would have great success with Mrs. Lincoln's recipes.

This book title, Mrs. Lincoln's Boston Cook Book (What to Do and What Not to Do in Cooking), ISBN: 9781429090100, by Applewood Books, published by Arcadia Publishing (August 11, 2009) is available in paperback. Our minimum order quantity is 25 copies. All standard bulk book orders ship FREE in the continental USA and delivered in 4-10 business days.

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