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Francatelli\'s The Modern Cook - Charles Elmé Francatelli - 1879
1879 Philadelphia edition of Francatelli\'s classic Victorian culinary guide, published by T. B. Peterson & Brothers and featuring 62 illustrations.
Overview
The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches by Charles Elmé Francatelli is an important 19th-century culinary work covering English cookery as well as French, Italian, and German culinary traditions. This 1879 American edition was published in Philadelphia by T. B. Peterson & Brothers and is based on the carefully revised and considerably enlarged Ninth London Edition.
Francatelli was one of the notable chefs of the Victorian era and served as chief cook to Queen Victoria. This edition retains its attractive period publisher\'s cloth binding with gilt lettering and decoration to the front cover and spine, and contains 62 illustrations. An appealing early cookbook for collectors of culinary history, Victorian cookery, and 19th-century Americana.
Overview Details
- Title: The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches
- Author: Charles Elmé Francatelli
- Edition: American edition based on the Ninth London Edition, carefully revised and considerably enlarged
- Publisher: T. B. Peterson & Brothers
- Place of Publication: Philadelphia
- Publication Year: 1879
- Format: Hardcover
- Language: English
- Subject / Genre: Cookery, Culinary Arts, Victorian Cooking, English, French, Italian & German Cuisine
- Special Features: 62 illustrations; original-style decorated cloth binding with gilt lettering and decoration
- Collectibility / Historical Significance: 19th-century edition of Francatelli\'s influential Victorian culinary work by the noted chef who served as chief cook to Queen Victoria.
