French Cookery: 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.

Philadelphia: Lea and Blanchard, 1846.

Thick octavo (25 x 16 cm.), 540, 3-32, [4] pages. Illustrated. Publisher's advertisements at rear. FIRST AMERICAN EDITION, published in the same year as the first English edition (London: 1846) published under the title, The Modern Cook. Francatelli was an Italian educated in France, and has been called "The Italian Confectioner" by Clarissa Dickson Wright. He served as cook to Queen Victoria and later as the chef of the Reform Club. Despite its title, the book contains a good number of very English recipes, but it remains largely French cuisine that is represented. 1846 was a big year for French cookery in the US. Besides this title, Audot's French Domestic Cookery and Freidel's French and American Cookery were both published in the states in the same year. Eliza Leslie edited an abbreviated version of Audot's work and published it in the states in 1832 as Domestic French Cookery. ~ Text block lightly age-toned; rebound, in quarter marbled boards, over brown morocco. [OCLC locates twenty-two copies; Cagle 271; Lowenstein 381; we've located no copies at auction, and just one copy sold by Goodspeed in 1965].

Price: $500.00

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