The Modern Cook: A Practical Guide to the Culinary Art in all its branches, adapted as well for the largest establishments as for the use of private families... with sixty illustrations. Twenty-sixth edition.
London: Richard Bentley & Sons, New Burlington Street, 1880. Thick octavo (21.5 x 14 cm.), xv, 560 pages. Illustrated. Bills of Fare. Glossary. Index. Stated "Twenty-sixth Edition". The original edition was published in both England and America in 1846, the American with the addition of the pre-title, The French Cookery. Francatelli was an Italian educated in France, and has been called "The Italian Confectioner" (Clarissa Dickson Wright). He served as.....