Cookery
"The Modern Cook; A Practical Guide to the Culinary Art" 1877 FRANCATELLI, Charles Elme
$300
[560] pp.
FRANCATELLI, Charles Elme
Twenty-Fifth Edition
Richard Bentley & Son
1877
8.75" x 6"
Francatelli, a native-born Englishman of Italian extraction, studied under Carême in France and variously served as chef to the Earl of Chesterfield, the Earl of Dudley, Lord Kinnaird, St. James s Club, Queen Victoria, the Reform Club, &c. "While able to dress the costliest banquets, Francatelli was likewise a culinary economist [who also wrote a cook book for the working classes]. On one occasion he characteristically remarked that he could feed every day a thousand families on the food that was wasted in London."
FRANCATELLI, Charles Elme
Twenty-Fifth Edition
Richard Bentley & Son
1877
8.75" x 6"
Francatelli, a native-born Englishman of Italian extraction, studied under Carême in France and variously served as chef to the Earl of Chesterfield, the Earl of Dudley, Lord Kinnaird, St. James s Club, Queen Victoria, the Reform Club, &c. "While able to dress the costliest banquets, Francatelli was likewise a culinary economist [who also wrote a cook book for the working classes]. On one occasion he characteristically remarked that he could feed every day a thousand families on the food that was wasted in London."