Francatelli's New Cook Book. Francateli's Modern Book. A practical guide to the culinary art in all its branches. Comprising, in addition to English cookery, the most approved and recherché systems of French, Italian, and German cookery. Adapted for the use of all families, large or small, as well as for hotels, restaurants, cooks, cake bakers, clubs, and boarding houses in fact for all places wherever cooking is required ... With sixty-two illustrations of various dishes and a glossary to the whole work. Reprinted from the 26th London edition, with large additions, and carefully revised.

Philadelphia: David McKay, Publisher, 604-8 South Washington Square, [circa 1895].

Thick quarto (23 x 16 cm.), [1], 19-592 pages. Illustrated in black and white. Index. A later printing of the edition issued by Philadelphia's by T.B. Peterson & Bros. in 1882, which was itself based on the 26th London edition. The original was published in London in 1846 under the title, The Modern Cook. The first American edition was published the same year with the title, French Cookery. Charles Elmé Francatelli (1805-1876), was "Pupil to the celebrated Careme, and Chief Cook to Her Majesty, Victoria, Queen of England". This was his most popular work, remaining in almost continuous print on both sides of the Atlantic from 1846 into the early 20th Century. Text block shaken just a bit; edges lightly age-toned. In publisher's brown cloth, lettered in black on the front panel, and titled and decorated in gilt on the spine. Near fine. With the bookseller ticket, "Supplied by W.F. Purnell, Sacramento", to the front paste-down. Scarce in this condition. [Bitting, page 164; Cagle, page 198 (1846 1st US ed); Lowenstein 381 (1846)].

Price: $350.00

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