Fannie Farmer on Tea
By William I. Lengeman III
While there are said to be records of Roman cookbooks dating as far back as the first century, the most influential such works to published here in the United States in the pre-Julia Child era were the Joy of Cooking (1930), by Irma Rombauer, and The Boston Cooking-School Cook Book, by Fannie Merritt Farmer, a book that first came out in 1896.
A star pupil at the aforementioned school, Farmer later became the principal there and about six years after publishing her cookbook decided to...
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