Farmer, Fannie Merritt. The Boston Cooking-School Cook Book.

Boston: Little, Brown, and Company, 1896. Credited as the first popular cookbook to provide standardized recipes with precise measurements in the U.S., it is actually a revision of a cookbook that had been published for some time by the school. The book also introduces such local favorites as fish chowder, baked beans and Indian pudding, and, according to David McCord, “[Sales of the cookbook] have been exceeded only by such lively competitors as the Bible, Uncle Tom’s Cabin, Gone with the Wind, and How to Win Friends and Influence People.”