The Cook's Guide and Housekeeper's & Butler's Assistant: a practical treatise on English and foreign cookery in all its branches, containing plain instructions for pickling and preserving vegetables, fruits, game, & c, the curing of hams and bacon, the art of confectionery and ice-making, and the arrangement of desserts, with valuable directions for the preparation of proper diet for invalids, also for a variety of wine-cups and epicurean salads, American drinks, and summer beverages.

London: Richard Bentley & Son, New Burlington Street, 1884.

[Cover title: Francatelli's Cook's Guide]. Thick octavo (17.5 x 13 cm.), xx, 524 pages. Frontispiece; illustrated in the text. Index. Glossary. Bills of Fare for each month. Stated "fifty-fifth thousand"; originally issued by the same publisher in London, 1861. Charles Elmé Francatelli (1805-1876) was "Pupil to the celebrated Careme, and Chief Cook to Her Majesty, Victoria, Queen of England". A distinct work from The Modern Cook, The Cook's Guide distinguishes itself by including more household recipes, as well as instructions for table service and wine service. Light foxing to the tissue guard on the frontispiece, with some foxing to adjacent leaves; otherwise internally clean and bright. In publisher's royal blue cloth, decorated in black, and gilt-titled on the spine. Some darkening to spine, and rubbing to the head and foot of spine, otherwise near fine. With the bookplate of distinguished food historian and culinary collector Barbara Ketcham Wheaton and her husband Robert Bradford Wheaton. [Not in Bitting or Cagle, and interestingly, no title of Francatelli's appears in Vicaire].

Price: $300.00

See all items in English Cookery, French Cuisine
See all items by