The pioneer of the modern recipe, Fannie Merritt Farmer (1857-1915) was born on this day in Boston, Massachusetts. As an authority on the art of cooking, she wrote six books, including the renowned Boston Cooking School Cook Book (1896).
"Progress in civilization has been accompanied by progress in cookery," she said.
Farmer suffered a paralyzing stroke just after her high school graduation. Unable to attend college, she explored the family kitchen with passion and creativity.
By 1891, with improved health, she became the director of Boston Cooking School and served there for 10 years before starting her own school in 1902. At Miss Farmer's School of Cookery, she designed her cooking classes for housewives with emphasis on practice, not theory.
She said she hoped her books "would not only be looked upon as a compilation of tried and true recipes," but would awaken "deeper thought and broader study of what to eat."
Farmer became the undisputed expert in her field and was best known for creating the level-spoon measurement in cooking which celebrated following recipes carefully. Her popular Woman's Home Companion cookery column ran for nearly 10 years.
Mix principles with passion.