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Food and Cookery for the Sick and Convalescent

Fannie Merritt Farmer

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ISBN 10: 158963375X / ISBN 13: 9781589633759
Published by Creative Cookbooks
New Condition: New Soft cover
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About this Item

348 pages. Dimensions: 8.0in. x 5.1in. x 0.9in.Food and Cookery for the Sick and Convalescent was originally published in 1904 to meet the demands of the numberless classes of trained nurses in cookery school. The opening chapters are equally valuable to those who care for the sick and those who see in correct feeding the way of preventing much of the illness about us. Emphasis has been laid on the importance of diet from in fancy to old age. The classification, composition, nutritive value, and digestibility of foods have been carefully considered with the same constant purpose of being a help to those who arrange dietaries. Considerable matter has been introduced with reference to diet in various diseases, and the recipes for the diabetic have involved much thought and labor. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Bookseller Inventory # 9781589633759

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Bibliographic Details

Title: Food and Cookery for the Sick and ...

Publisher: Creative Cookbooks

Binding: Paperback

Book Condition:New

Book Type: Paperback

About this title

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This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.

This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.

As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

About the Author:

Fannie Merritt Farmer (1857-1915) was an American authority on cookery, born in Boston. She received her early education in Medford, Massachusetts, and graduated from the Boston Cooking School, of which she was a director from 1892 to 1902. In the latter year she founded Miss Farmer's School of Cookery, Boston, with the purpose of instructing housewives and nurses in the art of cookery, rather than training prospective domestic science teachers. She edited The Boston Cooking School Cook Book (1896); 21 editions were published before her death. Out of this grew the Fannie Farmer Cookbook, still being published.

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