Fact-checking and accuracy of Boston Cooking School Cook Book editions and reprints is gradually in-progress here. Links will bring you to free online copies of the book:
- 1st edition, first printing, 1896. 567 pp. (3,000 copies)
- 1st edition, 1904. 666 pp. plus 20 pp. ads, reprinted with appendix of 300 recipes and addendum of 60 recipes
- 2nd edition, 1906. 648 pp. (Publisher: Little, Brown & Co.; revised by Fannie Farmer)
- 2nd edition, revised, 1910 (Publisher: Little, Brown & Co.; revised by Fannie Farmer; added 125 new recipes)
- 2nd edition, revised, 1914 (Publisher: Little, Brown & Co.; possibly last revised by Fannie Farmer)
Fannie Farmer was alive for the above editions. Before her death on January 14th, 1915, more than 360,000 copies sold of 21 printings of the book. She owned the copyright and made a fortune–being nationally known for her lectures, newspaper and magazine articles. After her death, her sister Cora was executor of the estate, and her parents, the heirs, and the following editions were released:
- 3rd edition, 1918. 656 pp. (Publisher: Little, Brown & Co.; said to be partially revised by Fannie Farmer before her death in 1915 (she wouldn’t have included the War-time supplement), also said to be edited by Mary Farmer; includes War-time recipes supplement, cold-pack method of canning, drying of fruits and vegetables, and food values)
- 3rd edition, reprint, between 1919 and 1922. 656 pp. (Publisher: Little, Brown & Co.; said to be revised by Fannie Farmer before her death in 1915, also said to be edited by Mary Farmer; includes War-time recipes supplement removed)
- 4th edition, 1923. 808 pp. (Publisher: Little, Brown & Co.; probably revised by Fannie’s sister/executor of the estate, Cora Farmer Perkins; incorporates Fannie Farmer’s 1912 book, A New Book of Cookery, and about 40 additional ages at the back of book.)
- 4th edition, reprint, 1927 (Publisher: Little, Brown & Co.; probably revised by Cora Farmer Perkins)
- 5th edition, 1930. 831 pp. (Publisher: Little, Brown & Co.; probably revised by Cora Farmer Perkins)
- 6th edition, 1936. 838 pp. (Publisher: Little, Brown & Co.; probably revised by Cora Farmer Perkins, with her son Herbert and Herbert’s wife, Wilma Lord Perkins.)
- 7th edition, 1941. 824 pp. (Publisher: Little, Brown & Co., Boston, McClelland & Stewart, Toronto; revised by Wilma Lord Perkins)
- 8th edition, 1946. 879 pp. (Fannie Farmer’s Boston Cooking School Cook Book; Publisher: Little, Brown & Co.; revised by Wilma Lord Perkins)
- 9th edition, 1951. 878 pp. (The New Fannie Farmer Boston Cooking-School Cookbook on cover; Publisher: Little, Brown & Co.; revised by Wilma Lord Perkins)
- 10th edition, 1959. 596 pp. (The All New Fannie Farmer Boston Cooking-School Cookbook; Publisher: Little, Brown & Co.)
- 10th edition, reprinted 1964
- 10th edition, reprinted 1965
- 10th edition, reprinted 1972
- 11th edition, 1965. 624 pp. (Title changed to The Fannie Farmer Cookbook; Publisher: Little, Brown & Co.)
- Bantam Reference Library edition, 1965, 648 pp. (Title changed to The All New Fanny Farmer Boston Cooking School Cookbook)
- Facsimile edition of 1896 edition, 1973, 568 pp. plus 18 pp. period ads (Publisher: Weathervane Books; title changed to The Original Boston Cooking School Cook Book, 1896
- 12th edition, 1979. 811 pp. (“Revised by Marion Cunningham with Jeri Laber”; publisher: Knopf; first year sold 400,000 copies)
- 13th edition, 1990. 874 pp. (“By Marion Cunningham”; publisher: Knopf)
