Mrs. Lincoln's Boston Cook Book
What to Do and What Not to Do in Cooking
Mary Johnson Lincoln
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.
This copy is from The Applewood Books collection.
624 pages, published in 1883.
This book has been digitally re-mastered to remove artifacts that occur during aging; faded colors are restored to clarity and vibrancy; pages are straightened and trimmed; blurred text is sharpened and images are enhanced and scaled. Even with the most sophisticated processing rare books may contain some permanent flaws so we recommend you view the online copy prior to purchase. Read this book online, or purchase a custom-printed paperback copy.
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