The Modern Cook (A Practical Guide to the Culinary Art in All Its Branches)

Pupil of the great Careme, Chief Cook to Queen Victoria, Charles Elme Francatelli here presents his most celebrated recipes. Crayfish ragout, soles a la marechale, roast turkey, artichokes with butter sauce, summer sandwiches, and countless pies and cakes are among the hundreds of recipes included. Complete dinner menus allow cooks to plan exquisite meals with ease, while detailed instructions (penned in 1846) need only slight adaptation to the modem kitchen.

This book title, The Modern Cook (A Practical Guide to the Culinary Art in All Its Branches), ISBN: 9781138976276, by Charles Elme Francatelli, published by Taylor & Francis (January 27, 2017) is available in paperback. Our minimum order quantity is 25 copies. All standard bulk book orders ship FREE in the continental USA and delivered in 4-10 business days.

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