Mrs. Lincoln's Boston Cook Book. What to do and what not to do in cooking. Revised edition, containing over 250 additional recipes.

London: T. Fisher Unwin, 1911.

Octavo (20.3 x 14 cm.), xviii, [2], 578 pages. Illustrated. Index & Table of Contents. Two pages of advertisement for Mrs. Lincoln's lectures and for other cookbooks published by Little Brown. FIRST U.K. EDITION, based on the second edition published by Little Brown & Company in 1900, styled "Revised edition, containing over 250 additional recipes". Also present are Mrs. Lincoln's Preface to the Second Edition, and a page of Books of Reference. The milestone cookbook from Mary J. Lincoln (1844-1921) the first principal of the Boston Cooking School and a student of Maria Parloa. The work was "undertaken at the urgent request of the pupils of the Boston Cooking School, who have desired that the receipts and lessons given during the last four years in that institution should be arranged in a permanent form." Considered one of the earlier American cookbooks to provide scientific information about cooking and nutrition, it helped set the pattern of rational organization for cookbooks to come. Lincoln was also the teacher of Fannie Farmer who based her own book, the Boston Cooking School Cookbook, largely on this work. ~ A few tiny spots to edges of text block, offsetting to endpapers, otherwise clean. In bright and clean publisher's blue cloth, gilt-titled on the spine and on the front board. Overall, near very fine. [OCLC records only one copy of any U.K. printing (Staatsbibliothek zu Berlin); also see Grolier Club, One Hundred Influential American Books Printed in Before 1900, page 116-117; Bitting, page 288 (1896 ed.) Cagle 478 (the first edition)].

Price: $250.00