Fannie Farmer and her Boston Cooking School Cook Book of 1896 are iconic figures– in both American culinary history and in the history of women in the workplace. This class describes the childhood illness that affected her throughout her life, and her work as a teacher and food writer that made her rich and famous. Samples and tastes included.
Instructor: Claire Hopley
Saturday, 10:30 am-1 pm
One class: May 2
