FRANCATELLI'S MODERN COOK. A Practical Guide to the Culinary Art in All Its Branches
Philadelphia: David McKay, Publisher, [1895]. Hardcover. Reprinted from the twenty-sixth London edition, with large additions, and carefully revised. First published in 1846, this popular Victorian era cookery book ran through 29 London editions by 1896. The book offered elaborate dishes, described with French terminology, such as bisque, entrées, entremets, vol-au-vent, timbale and soufflé. It included bills of fare for meals for up to 300 people, and for a series of eight- or nine-course dinners served to Queen Victoria; one exceptional royal dinner in 1841 had sixteen entrées and sixteen entremets, including truffles in Champagne. Writing for upper middle class housewives, Francatelli (1805-76) influenced households in Britain and America to aspire to more complex, French-style dinners in imitation of the Queen, and resulted in a change in eating habits, including the modern two-course approach for both lunch and dinner. Octavo: 19-592 pp. [complete] with 62 illustrations. Original brown cloth binding, with black, gilt, and blind-stamped borders, black and gilt-stamped titling, and a gilt-stamped vignette. The top corner of the front flyleaf is clipped. Some mild mottling and wear along the extremities of the boards; else very good. Very good. Item #80615
Price: $75.00