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ByMaria Parloa
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“Speaking personally, you can have my gun, but you’ll take my book when you pry my cold, dead fingers off of the binding.” -Stephen King
Synopsis
As one of the original instructors at the Boston Cooking School, Maria Parloa inspired a generation of chefs with her scientific method of cooking. Her recipes reflect an interest in the chemistry of food. Instruction in the sciences was a key part of her curriculum. Originally published in 1880, The Appledore Cook Book aimed to provide a practical cookbook for |young housekeepers| with author-tested recipes that use easier methods and less expensive ingredients than those in other books.
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