Food and Cookery for the Sick and Convalescent (Classic Reprint), by Fannie Merritt Farmer
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Food and Cookery for the Sick and Convalescent (Classic Reprint), by Fannie Merritt Farmer
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Excerpt from Food and Cookery for the Sick and Convalescent"Food is the only source of human power to work or to think."This work is designed to meet the demands made upon me by the numberless classes of trained nurses whom it has been my pleasure and privilege to instruct during my thirteen years of service as a teacher of cookery.It is earnestly hoped that, besides meeting this long felt need, it will do a still broader work in thousands of homes throughout the land, where it will be of inestimable help to the mothers upon whom so much of the welfare of the family depends.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 infancy 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.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Food and Cookery for the Sick and Convalescent (Classic Reprint), by Fannie Merritt Farmer- Amazon Sales Rank: #16682447 in Books
- Published on: 2015-09-27
- Original language: English
- Number of items: 1
- Dimensions: 9.02" h x .82" w x 5.98" l, 1.18 pounds
- Binding: Paperback
- 402 pages
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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7 of 7 people found the following review helpful. practical and very useful By Edane I own the 1912 edition of this book and recommend it highly, in any edition, for anyone's cookery shelf. It can sit there quietly until you need to care for someone who is sick at home, then it becomes a gold mine of useful recipes and advice. I would also recommend Florence Nightingale, Notes on Nursing, for other practical sick care advice, A Soothing Broth, by Pat Willard, and the 1951 Red Cross Home Nursing book for its 'to the point' sensible advice and quaint but very useful illustrations. Newer editions of the Red Cross book are ok but the 1951 ed is my favorite for practical simple advice. Buy the Fannie Farmer book. Someday, when someone is ill, you'll be glad you have it. :-)
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