The modern cook
Subtitle: 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 as well for the largest establishments as for the use of private families
By: by Charles Elmé Francatelli, pupil of the celebrated Carême and maître-d'hôtel and chief cook to her Majesty the Queen ; with sixty illustrations
Contributors: Richard Bentley and Son
Edition: Twenty-eighth edition.
Publisher: Richard Bentley & Son, New Burlington Street
Published: 1886
Place of publication: London
Language: eng
Number of pages: 560
Subjects: English Cooking; European Cooking; Cooking
Other titles: Francatelli's modern cook
Notes: London edition originally published in 1846 under title: The modern cook. First American edition published the same year under title: French cookery.