An edition of Modern Cook
(1886)
The modern cook
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
Twenty-eighth edition.
by Charles Elmé Francatelli
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The modern cook: 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
1886, Richard Bentley & Son, New Burlington Street
in English
- Twenty-eighth edition.
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Edition Notes
London edition originally published in 1846 under title: The modern cook. First American edition published the same year under title: French cookery.
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| November 29, 2023 | Edited by MARC Bot | import existing book |
| February 8, 2022 | Edited by Tom Morris | merge authors |
| August 5, 2020 | Created by ImportBot | import new book |