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The grande dame of the Boston Cooking School delves into the history of this venerable cooking utensil including notes on the illustrious past of the chafing dish and recipes illustrating its many applications and virtues. From Fried Calf's Brains to Scotch Woodcock to Lemon Taffy -everything that could be cooked elegantly at the table.
Fannie Farmer (1857-1915) was a pioneer and teacher in cooking, and is still considered one of the American authorities on the art of cookery. She was Principal of Miss Farmer's School of Cookery and author of several cookbooks, including The Boston Cooking School Cookbook. A shy retiring person she became known throughout America. Her recipes are clear and easy to follow. She seems to be as popular today as she was almost 100 years ago.
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