The Boston Cooking School Cook Book by Fannie Merritt Farmer, published in 1933, is a classic American cookbook known for its detailed instructions and emphasis on standardized measurements. It offers a wide range of recipes from basic to elaborate, focusing on practical and reliable methods for home cooking. The book also includes tips on meal planning, food preparation, and kitchen management, reflecting the culinary practices and preferences of the early 20th century. Its thorough approach and clear guidance made it a staple reference for both novice and experienced cooks.