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Description
"The Modern Cook; A Practical Guide to the Culinary Art" 1877 FRANCATELLI, Charles Elme (SOLD)FRANCATELLI, Charles Elme [560] pp. Richard Bentley & Son 1877 Twenty Fifth Edition 8 3 4" x 6" VG Scroll Down for (11) Additional Scans: Francatelli, a native born Englishman of Italian extraction, studied under Carme 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
FRANCATELLI, Charles Elme
[560] pp.
Richard Bentley & Son
1877
Twenty-Fifth Edition
8 3/4" x 6"
VG
Scroll Down for (11) Additional Scans:
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."
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