The Fannie Merritt Farmer Boston Cooking School Cookbook

The book is in good condition, with a solid binding and clean pages. The cover shows some wear, particularly at the corners and spine edges, but remains intact. There is no dust jacket included. The interior is free from inscriptions or library markings, making it a clean copy for collectors or culinary enthusiasts.

The Fannie Merritt Farmer Boston Cooking School Cookbook, published by Little, Brown and Company in 1959, represents the Tenth Edition, completely revised by Wilma Lord Perkins. This edition, featuring illustrations by Alison Mason Kingsbury, continues the legacy of Fannie Merritt Farmer, a pivotal figure in American culinary education. Known for its comprehensive approach to cooking, this cookbook has been a staple in kitchens for generations. The 1959 edition reflects a complete revision, offering updated recipes and techniques for the modern cook. With its historical significance and practical content, this edition is both a collector's item and a functional resource. The book is in good condition with a sturdy binding and clean pages, though the dust jacket is not present.