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 cook to Queen Victoria and later as the chef of the Reform Club. The book contains a good number of very English recipes, though it is largely French cuisine that is represented therein. ~ Text block lightly foxed throughout; light damp stain to some preliminary leaf edges. In marbled boards over oxblood morocco, spine titled in gilt. Some rubbing to edges, otherwise very good. [OCLC locates seven copies of this printing; Cagle 271; Lowenstein 381].

Price: $250.00

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