Fannie Farmer, a student of Boston Cooking School, published her best-known work, The Boston Cooking-School Cook Book, in 1896. Publishers Little, Brown & Company predicted low sales, thus limiting the first edition to 3,000 copies, published at the author's expense. In actuality, the book became so popular in America that it is still available in print over 125 years later. Minimal wear to covers. Top edge purplish red. Stains from top edge on top margins of front endpapers. Sound binding. Line drawings throughout. Some marginalia and stains present. Pages are otherwise crisp and clean.