Search Results: the modern cook by charles elme francatelli

Ulan Press, 2012-08-31. Paperback. Used:Good.

HardPress Publishing, 2012-08-01. Paperback. Good.

New. New Book; Fast Shipping from UK; Not signed; Not First Edition; The The Modern Cook.

Applewood Books, 2008-08-28. Paperback. Good.

Paperback / softback. New.

Paperback / softback. New.

Paperback / softback. New.

Philadelphia, PA: T.B.Peterson, 1973. Hardbound. Near Fine. Ex Library in Library binding, brown cloth cover. Spine- a little sticker residue and the T * E of Francatelli rubbed off. Interior pages are crisp and clean, free of markings. Library pocket and barcode inside back cover. Plate inside front cover is from the Pequot Library in Southport Connecticut. 1973 reprint of the 26th London Edition with Large additions and Revised. Charles Francatelli was the chief cook for Queen Victoria and trained under Marie-Antoine Carême, one of the early proponents of the French grande cuisine style. A hugely influential cookbook in the 19th century as upper and middle class families attempted to mimic royal dining. Introduced the two course dining method as standard for lunch and dinner in most upper class British and American households. Francatelli provides "A Series of Bills of Fare for Every Month Throughout the Year", for 6 to 36 people, with dinners divided into 1st and 2nd… Read More

Hardback. New.

Hardback. New.

Hardback. New.

Hardback. New.

New.

Richard Bentley, London, 1870-01-01. Hardcover. Acceptable. .

Francatelli was cook to Queen Victoria. Book good for it's age (1870) hardback, some marking to boards, spotting to title page. Some illustrations. Binding tight. 560 pages. (P 04/22).

New. New Book; Fast Shipping from UK; Not signed; Not First Edition; The The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches.

London: Richard Bentley and Son, 1876. Pages clean and bright with occasional light foxing, tape repair to cracked gutter at front endpaper, previous owner inscription on front endpaper dated 1877, binding firm, light shelf wear to edges of boards.. Twenty-fourth Edition. Hard. Good. 8vo.

Paperback / softback. New.

New York: Dover Publications. Good+ in Fair dust jacket. (1973). Hardcover. Ex-library. Library stamps and markings. Adhesive tape stains to boards. Sticky adhesive residue to edges of dust-jacket. Dust-jacket protected in archival mylar cover. ; xvii, [3], 21-585, [5 (blank)] pages. Blue cloth boards with gilt lettering on spine. Page dimensions: 227 x 148mm. "Francatelli's importance is due largely to the fact that he was the most important 19th-century chef to introduce the fine art of French cooking to the English-speaking world. 'The Modern Cook,' the manual of this art, became so popular on its appearance that it went through numerous editions in England and soon after in America as well." - from dust-jacket blurb. .

1883 Good with moderate wear, some cloth loss to the bds, 585 pages.