Resultados de búsqueda: the modern cook a practical guide de francatelli charles elme

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

Paperback / softback. New.

Paperback / softback. New.

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… Leer más

Hardback. New.

Hardback. New.

New.

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

Francatelli was cook to Queen Victoria. Book good for it's age (1870) hardback, some marking to boards, spotting to title page. Some illustrations. Binding tight. 560 pages. (P 04/22).

New. New Book; Fast Shipping from UK; Not signed; Not First Edition; The The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches.

London: Richard Bentley and Son, 1876. Pages clean and bright with occasional light foxing, tape repair to cracked gutter at front endpaper, previous owner inscription on front endpaper dated 1877, binding firm, light shelf wear to edges of boards.. Twenty-fourth Edition. Hard. Good. 8vo.

Paperback / softback. New.

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

London: Macmillan, 1901. Book. Good. Hardback. Reprint. 8vo - over 7¾" - 9¾" tall. Dark green cloth with gilt title. A nice clean tight copy of this popular book. 560 pages..

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

London: Richard Bentley & Son 1883. 8vo. xv, 560 pp. Green publisher's cloth with gilt borders and lettering to spine b/w illustration, skillfully and sympathetically rebacked. A few marks to boards and rubbing to extremities. Internally clean. With 60 illustrations. Extremely popular Victorian coobook, written by a chef of the Queen herself. . Very Good. Publisher's Cloth. 1872.

Kegan Paul Intl, 2005. Hardcover. New. 1st edition. 575 pages. 9.50x6.00x1.50 inches.

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].

London: Bentley, 1877. Hard Cover. (London: Richard Bentley & Son 1877). Twenty-Fifth Edition. With Sixty illustrations. 8.75" x 6". Publisher's dark-blue boards with gilt lettering (and gilt vignette of three large birds trussed and hanging from a peg) to the spine. Both hinges appear to have been reinforced otherwise a bright and clean VG copy. No dustwrapper. Photographs/scans available upon request.

London: Richard Bentley, 1865. Sixteenth Edition, Revised And Enlarged. 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.” (DNB) cfBitting pp. 164-65. cfSimon 703. 8vo. pp. xv, 560. engraved frontis. portrait & numerous text illus. original cloth, rebacked with spine mounted (foxing to frontis. portrait & title, marginal dampstaining to outer leaves, piece torn from outer margin of pp. 55-64 with modest loss on six of the pages)