Francatelli's Modern Cook: A Practical Guide to the Culinary Art in all its Branches

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 "Course", each course was divided in turn into 3 or 4 servings, in most cases with a choice of 2 or more dishes. The first course usually contained 1 or 2 soups, 2 fish dishes, 2 types of meat, and 2 savoury entrés. The 2nd course usually contained 1 kind of game meat, a choice of 3 dishes of either vegetables or desserts. It contains 1 bill of fare for "Ball Supper for 300 Persons", and one for a "Public Dinner" for 300 people. Includes 13 bills of fare for "Her Majesty's Dinner", each with an exact date in 1841. Each of the royal dinners has either 8 or 9 courses (including a buffet or sideboard), except for that of 30 June which is divided into 2 "Services" and has 11 courses. The recipes that are presented generally do NOT have precise measurements instead giving measurements such as 'equal parts of flour and butter" which makes scaling the amounts made up and down easy for a large professional kitchen but more difficult than in most modern cookbooks for home cooks. Migrated Books Template