First edition thus, first printing; Trade paperback original. Originally published in 1905, this 1914 edition contains new recipes. Illustrated with green decorative floral borders to every page. This very instructional and detailed recipe book with literary culinary quotes, tips, and menus is sectioned into three parts: Family Dinners; Dinners for Occasions; and Company and Formal Dinners. An impressively crisp and well-preserved vintage book.

Fannie Farmer was born on 23 March 1857 in Boston, Massachusetts, United States, to Mary Watson Merritt and John Franklin Farmer, an editor and printer. Although she was the oldest of four daughters, born in a family that highly valued education and that expected young Fannie to go to college, she suffered a paralytic stroke at the age of 16 while attending Medford High School. Fannie could not continue her formal academic education; for several years, she was unable to walk and remained in her parents' care at home. During this time, Farmer took up cooking, eventually turning her mother's home into a boarding house that developed a reputation for the quality of the meals it served.

At the age of 30, Farmer, now walking (but with a substantial limp that never left her), enrolled in the Boston Cooking School at the suggestion of Mrs. Charles Shaw. Farmer trained at the school until 1889 during the height of the domestic science movement, learning what were then considered the most critical elements of the science, including nutrition and diet for the well, convalescent cookery, techniques of cleaning and sanitation, chemical analysis of food, techniques of cooking and baking, and household management. Farmer was considered one of the school's top students. She was then kept on as assistant to the director. In 1891, she took the position of school principal.