000			02179cam a22003133u 4500
001			65061
003			UtSlPG
005			20260610134512.0
006			m
007			cr n
008			260607r2021||||utu|||||o|||||||||||||| d
040			_aUtSlPG
041		7	_aen _2iso639-1
050		4	_aTX
100	1		_aFarmer, Fannie Merritt, _d1857-1915
245	1	4	_aThe Boston cooking-school cook book
264		1	_aSalt Lake City, UT : _bProject Gutenberg, _c2021
300			_a1 online resource : _bmultiple file formats
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
500			_aRelease date is 2021-04-11
508			_aRichard Tonsing and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive)
520			_a"The Boston Cooking-School Cook Book" by Fannie Merritt Farmer is a comprehensive cookbook written in the early 20th century. The book serves as a guide to various cooking techniques and food science, reflecting a growing interest in dietary knowledge and culinary education during this period. Farmer aims to elevate scientific cookery, emphasizing its importance for improving health and personal well-being. The opening of the cookbook sets the stage by discussing food's definition and essential role in nourishment and health. It introduces the elemental composition of food, categorizing it into organic and inorganic components. The text emphasizes the necessity of understanding the dietary value of various food groups and the importance of balanced nutrition influenced by individual factors such as age and occupation. This section also highlights Farmer's aim to not only provide recipes but to cultivate a deeper understanding of food science among her readers, laying a solid foundation for the more specific recipes and cooking techniques that follow the opening chapters. (This is an automatically generated summary.)
534			_nOriginal publication data not identified
653			_aCooking
653			_aCooking, American
856	4	0	_uhttps://www.gutenberg.org/ebooks/65061
999			_c105884 _d105884