Modern Cook

Charles Elme FRANCATELLI

Item#: 84114 We're sorry, this item has been sold

Modern Cook

“BADMINTON SANDWICH, BOUILLABAISSE, CHESTNUT PUDDING, PROFITEROLES, TURTLE SAUCE, AND WILD GOOSE”: FRANCATELLI’S MODERN COOK

FRANCATELLI, Charles Elmé. Francatelli’s Modern Cook. Philadelphia: T.B. Peterson & Brothers, 1888. Thick octavo, original gilt-lettered black cloth, patterned endpapers.

Later American edition of this indispensable treatise on English, French, Italian, and German cookery “adapted for the use of all families, large or small, as well as for hotels, restaurants… and boarding houses,” with 62 in-text illustrations of presentations.

Francatelli “studied the culinary art under Carême, and advanced it to unprecedented perfection… He became successively chef de cuisine to the Earl of Chesterfield, the Earl of Dudley, Lord Kinnaird [and] removed to the royal household, becoming maître d’hôtel and chief cook in ordinary to Queen Victoria” (DNB). First published in London by Richard Bentley in 1846 and in Philadelphia by Lea and Blanchard the same year, Francatelli’s famous cookbook went through 28 English editions before this particular Peterson & Brothers edition appeared (theirs first came out in 1855). See Bitting, 164-65. Cagle & Stafford 271. Cagle 687. Modern gift inscription in ballpoint pen.

A fine copy, with only a bit of shelf-wear to bottom board edges of original cloth. Scarce in such good condition.

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