As one of the original instructors at the Boston Cooking School, Maria Parloa inspired a generation of chefs with her scientific method of cooking. Her recipes reflect an interest in the chemistry of food. Instruction in the sciences was a key part of her curriculum. Originally published in 1880, The Appledore Cook Book aimed to provide a practical cookbook for "young housekeepers" with author-tested recipes that use easier methods and less expensive ingredients than those in other books.Parloa, Maria is the author of 'Appledore Cook Book Containing Practical Receipts for Plain and Rich Cooking', published 2007 under ISBN 9781429090087 and ISBN 1429090081.
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