American Cookery. Vol. XXXIX, No. 2. Boston Cooking School Magazine Co. Boston, August 1934.

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 August 1934 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 about-fine condition. In the original wrappers, about-fine with only minor soiling, pencil marks, chipping, and sticker to back panel. Text block fine.

An about-fine issue of American Cookery.