Francatelli's new cook book
Subtitle: Francatelli's modern cook : a practical guide to the culinary art in all its branches, comprising, in addition to English cookery, the most approved and recherché systems of French, Italian, and German cookery, adapted for the use of all families, large or small, as well as for hotels, restaurants, cooks, cake bakers, clubs, and boarding houses ; in fact, for all places wherever cooking is required, while at the same time, all will save money by referring to its pages
By: by Charles Elmé Francatelli, pupil to the celebrated Carême, and chief cook to Her Majesty, Victoria, Queen of England ; with sixty-two illustrations of various dishes and a glossary to the whole work
Edition: Reprinted from the 26th London edition, with large additions, and carefully revised.
Publisher: T.B. Peterson & Brothers
Published: 1884
Place of publication: Philadelphia
Language: eng
Number of pages: 592
Subjects: European Cooking
Other titles: Francatelli's new cook book; New cook book; Francatelli's modern cook :; Modern cook
Notes: Originally published under title: The modern cook. London : Richard Bentley, 1846. First American edition published under title: French cookery. Philadelphia : Lea and Blanchard, 1846.

Signatures: [1]⁸ 2-36⁸.

Includes index.

From the collection of Julia Child; with manuscript marks throughout.

Missing page 437/438.

Autograph with note on pastedowns: Julia Child, from Mildred Knopf, April 1972.

Rebound in green cloth with new endpapers, original cloth from upper cover and spine preserved.