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Cooking Schools
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There are 5 books in this category.
In many ways the Cooking School influence can be found under the Great Ladies, as many of them founded or were involved with the major Cooking Schools which sprung up all over America in the late 19th and early 20th centuries. See especially Corson, Rorer, Farmer, Lincoln, and Parloa. But also see the Cooking School connections to Leslie and Kander. In addition, male chefs, such as Prof. Blot, also founded and/or were involved with Cooking Schools.
Available titles for this interest:
- The Boston Cooking-School Cook Book
By: Fannie Merritt Farmer
- Hand-book Of Practical Cookery, For Ladies
And Professional Cooks. Containing The Whole Science And Art Of Preparing
Human Food
By: Pierre Blot
- Miss Parloa's New Cook Book: A Guide to
Marketing
and Cooking
By: Miss Parloa
- Mrs. Lincoln's Boston Cook Book: What To
Do and What Not To Do in Cooking.
By: Mary Johnson Lincoln
- Seventy-Five Receipts for Pastry, Cakes,
and Sweetmeats.
By: Eliza Leslie