The Boston cooking-school cook book

"The Boston Cooking-School Cook Book" by Fannie Merritt Farmer highlights early 20th-century cooking methods and the science behind them. The book acts as a manual for diverse cooking styles and the chemistry of food, demonstrating an increasing curiosity in nutritional awareness and cooking education at the time. Farmer wants to make scientific cooking more important, pointing out how it can improve health and well-being. The book starts by talking about what food is and how important it is for health. It breaks food down into organic and inorganic parts, stressing how crucial it is to know the nutritional value of different food groups. She discusses how important balanced eating is, considering things like age and job. Farmer's goal is to give recipes and help readers understand the science of food, setting the groundwork for the recipes and cooking instructions that come later.