Mary Johnson Bailey Lincoln was an instructor at the Boston Cooking
School, where she influenced a generation of cooking professionals,
including Fannie Farmer, with her methods based in the ""chemistry and
philosophy of food."" The Boston Cook Book, published in 1883, became a
standard in American kitchens and was also widely used in cooking
classrooms. Specific instruction in the basics of technique, kitchen
set-up, and preparation insured that young and/or inexperienced cooks
would have great success with Mrs. Lincoln's recipes.