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 Fanny 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.Applewood Books is the author of 'Mrs. Lincoln's Boston Cook Book What to Do and What Not to Do in Cooking', published 2007 under ISBN 9781429090100 and ISBN 1429090103.