Francatelli's Modern French Cookery
Description
This section is from the book "A Dictionary Of Modern Gardening", by George William Johnson, David Landreth. Also available from Amazon: The Winter Harvest Handbook: Year Round Vegetable Production Using Deep Organic Techniques and Unheated Greenhouses.
Francatelli's Modern French Cookery
THE MODERN COOK,
A PRACTICAL GUIDE TO THE CULINARY ART, IN ALL ITS BRANCHES, ADAPTED AS
WELL FOR-THE LARGEST ESTABLISHMENTS AS FOR THE USE
OF PRIVATE FAMILIES.
BY CHARLES ELME FRANCATELLI,
Pupil of the celebrated Careme, and late Mautre D'Hotel and Chief Cook to her Majesty the Queen.
In one large octavo volume, extra cloth, with numerous illustrations.
"It appears to he the book of books on cookery. being a most comprehensive treatise on that art preservative and conservative. The work comprises, in one large and elegant octavo volume, 1447 recipes for cooking dishes and desserts, with numerous illustrations; also bills of fare and directions for dinners for every mouth in the year, for companies of six persons to twenty-eight. - Nat. Intelligencer.
"The ladies who read our Magazine, will thank us for calling attention to this great work on the noble science of cooking, in which everybody, who has any taste, feels a deep and abiding interest. Francatelli is the Plato, the Shakspeare, or the Napoleon of his department; or perhaps the La Place, for his performance bears the same relation to ordinary cook hooks that the Mecanique Celeste does to Daboll's Arithmetic. It is a large octavo, profusely illustrated, and contains everything on the philosophy of making dinners, suppers, etc., that is worth knowing. - Graham's Magazine.
Modern Cooker's- In All Its Branchss
REDUCED TO A SYSTEM OF EASY PRACTICE. FOR THE USE OF PRIVATE FAMILIES.
IN A SERIES OF PRACTICAL RECEIPTS, ALL OF WHICH ARE GIVEN
WITH THE MOST MINUTE EXACTNESS.
BY ELIZA ACTON.
WITH NUMEROUS WOOD-CUT ILLUSTRATIONS. TO WHICH IS ADDED, A TABLE OF WEIGHTS AND MEASURES.
THE WHOLE REVISED AND PREPARED FOR AMERICAN HOUSEKEEPERS.
BY MRS SARAH J HALE.
From the Second London Edition. In one large 12mo. volume.
"Miss Eliza Acton may congratulate herself on having composed a work of great utility, and one that is speedily finding its way to every 'dresser' in the kingdom. Her Cookery-book is unquestionably the most valuable compendium of the art that has yet been published. It strongly inculcates economical principles, and points out how good tilings may be concocted without that reckless extravagance which good cooks have been wont to imagine the best evidence they can give of skill in their profession."- London Morning Post.
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