The Boston Cooking-School Cook Book-Fannie Merritt Farmer (1921 Revised Edition)

Published in Boston by Little, Brown, and Company in 1921, this collectible hardcover revised edition of Fannie Merritt Farmer's seminal culinary guide features expanded chapters on the cold-pack method of canning, fruit and vegetable drying, and detailed food values. Bound in its original tan cloth cover with dark brown stamped typography and emblem detailing, the book includes over 133 half-tone illustrations throughout. It exhibits light vintage shelf wear, including slight fraying along the spine extremities and minor staining on the rear board, but retains a strong binding and clean interior text pages ideal for antique cookbook collectors. Great vintage value!!