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Mary Johnson Bailey Lincoln was an instructor at the Boston Cooking
School, where she influenced a generation of cooking professionals,
including Fannie Farmer, with her methods based in the "chemistry
and philosophy of food." The Boston Cook Book, published in 1883,
became a standard in American kitchens and was also widely used in
cooking classrooms. Specific instruction in the basics of
technique, kitchen set-up, and preparation insured that young
and/or inexperienced cooks would have great success with Mrs.
Lincoln's recipes.
"Distinctly a cook-book," this 1910 volume by Mary Lincoln and Anna
Barrows aims "not to answer the question 'what" as to choice of
foods, nor "why" certain processes have been adopted as best suited
to their preparation for the table, but it endeavors to tell "how"
to put materials together to produce results pleasing to the eye
and palate and nourishing to the body."
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