Search Results: the modern cook by charles elme francatelli

Ulan Press, 2012-08-31. Paperback. Used:Good.

HardPress Publishing, 2012-08-01. Paperback. Good.

Applewood Books, 2008-08-28. Paperback. Good.

Philadelphia, PA: T.B.Peterson, 1973. Hardbound. Near Fine. Ex Library in Library binding, brown cloth cover. Spine- a little sticker residue and the T * E of Francatelli rubbed off. Interior pages are crisp and clean, free of markings. Library pocket and barcode inside back cover. Plate inside front cover is from the Pequot Library in Southport Connecticut. 1973 reprint of the 26th London Edition with Large additions and Revised. Charles Francatelli was the chief cook for Queen Victoria and trained under Marie-Antoine Carême, one of the early proponents of the French grande cuisine style. A hugely influential cookbook in the 19th century as upper and middle class families attempted to mimic royal dining. Introduced the two course dining method as standard for lunch and dinner in most upper class British and American households. Francatelli provides "A Series of Bills of Fare for Every Month Throughout the Year", for 6 to 36 people, with dinners divided into 1st and 2nd… Read More

Richard Bentley, London, 1870-01-01. Hardcover. Acceptable. .

1883 Good with moderate wear, some cloth loss to the bds, 585 pages.

Dover, 1973. Hard cover. Good/Good. Outside of jacket is in great condition, with no visible flaws apart from minor handling wear. Front jacket flap is clipped and both flaps are yellowed along edges, not affecting legibility of text. Cover is in excellent condition. Spine is shaken, but binding is secure. Bottom edge of text block is slightly foxed, not visible on pages. Front and back endpapers are tanned. All other pages are clean and unmarked.

Kessinger Publishing, LLC. Paperback. New. 9x5x1. Brand New Book in Publishers original Sealing

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].

Philadelphia: David McKay, Publisher, 604-8 South Washington Square, 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.… Read More

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… Read More