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Lowney's Cookbook (1907)

by Maria Willett Howard
Forward by Jeri Quinzio

Originally published in 1907, and then revised in 1912, 'Lowney 's Cook Book' was heralded as a "new guide for the housekeeper, especially intended as a full record of delicious dishes sufficient for any well-to-do family, clear enough for the beginner, and complete enough for ambitious providers." This new edition retains the original consistent, invaluable cooking instructions, tips, and copious numbers of chocolate recipes. More than a century later, the cookbook is stiff a staple in the collection of culinary historians and homemakers.

Walter M. Lowney founded his Boston-based chocolate company in 1883, beginning with simple bonbons and caramels. The cookbook, published to feature Lowney's products, was written by Maria Willett Howard, a protege of Fannie Farmer, and eventually used as a resource at the Boston Cooking School, where Howard began as a student and rose to be principal.

This timeless cookbook offers such helpful hints as hosting formal dinners, using proper measurements, information on the butler's duties, and an explanation on the growth of cocoa.   From Pea Soup to Lobster Rissoles there are hundreds of recipes for both beginners and amateur chefs alike. A section on dessert offers dozens of sweet treats, including Sunshine Cake and Cocoa Ice Cream. Chocolate is the main ingredient in more than sixty of the recipes.

Vintage illustrations offer a sense of nostalgia, while a new foreword provides a detailed history of the Lowney Company's chocolate business, which is the source of this enduring cookbook.  A foreword from culinary historian Jeri Quinzio provides a detailed history of the Lowney family, the origins of this publication, and its enduring value.

About Maria Willett Howard
Maria Willett Howard devoted herself to the scientific and artistic preparation of foods. After preparing this volume, Howard went on to head the culinary department of the Boston Cooking School. Walter M. Lowney employed her, as well as more than one thousand others, at the height of his multinational chocolate, cocoa, and confectionery empire's productivity.

About Jeri Quinzio
Jeri Quinzio is a culinary historian, food writer, and published author of several books on the subject. A member of Culinary Historians of Boston, she has also written for a variety of newspapers and magazines.



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