American Cookery. Vol. XXXVII, No. 5. Boston Cooking School Magazine Co. Boston, December 1932.

In the late 1800s, the Boston Cooking School became a major culinary institution. It provided an education for American women that went beyond typical domestic or culinary labor. Lessons included food chemistry, scientific methods of measurement, and nutrition. The school became internationally recognized when in 1896 its principal, Fannie Farmer, published the Boston Cooking-School Cook Book. That year, the school also began publishing the Boston Cooking School Magazine which provided subscribers with rich illustrations, recipes, lessons, advertisements, and more. The magazine published for many decades. In 1914, its title changed to American Cookery. This issue from December 1932 contains numerous recipes, advertisements, and essays by women on a host of domestic topics. It provides excellent culinary information, proving why American Cookery magazine was one of the most popular cooking magazines from the era.

This original magazine is in very good condition. In the original wrappers, very good with only closed tears to edges and spine, minor pencil marks and soiling. Text block about-fine, only some separation at bottom of front wrapper and recipes clipped out of pages 347 and 366.

A very good issue of American Cookery.