Fannie Farmer
Influential
graduates of the Boston Cooking School—such as Fannie Farmer—went
on to spread the school’s teachings in restaurants, classes, and
a variety of publications. Their recipes marked a new era of professionalism,
detail, and clarity in cookbooks, establishing the format we know today.
Fannie Merritt Farmer. What to Have for Dinner.
New York: Dodge Pub. Co., 1905.
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Copyright
© 2002 Division of Rare & Manuscript
Collections
2B Carl A. Kroch Library, Cornell University, Ithaca, NY, 14853
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