The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches
Author:   Charles Elme Francatelli ,  Francatelli
Publisher:   Taylor & Francis Ltd
ISBN:  

9781138976276


Pages:   580
Publication Date:   27 January 2017
Format:   Paperback
Availability:   In Print   Availability explained
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The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches


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Overview

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.

Full Product Details

Author:   Charles Elme Francatelli ,  Francatelli
Publisher:   Taylor & Francis Ltd
Imprint:   Routledge
Weight:   1.070kg
ISBN:  

9781138976276


ISBN 10:   113897627
Pages:   580
Publication Date:   27 January 2017
Audience:   College/higher education ,  College/higher education ,  Undergraduate ,  Postgraduate, Research & Scholarly
Format:   Paperback
Publisher's Status:   Active
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

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Pupil of the great Careme, Chief Cook to Queen Victoria, Charles Elme Francatelli here presents his most celebrated recipes.

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