Francatelli's Modern Cook. A Practical Guide to the Culinary Art in All Its Branches.

Francatelli, Charles Elme

Published by David McKay
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Description:

591pp. Boards lightly edgeworn & scuffed, spine ends rubbed, hinges cracked, FFEP missing, no marks in text. Guide to Hardback. Bookseller Inventory #

Bibliographic Details

Title: Francatelli's Modern Cook. A Practical Guide...
Publisher: David McKay
Binding: Hardback
Book Condition: Fair

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1.

Francatelli, Charles Elme
Published by David McKay
Used Hardcover Quantity Available: 1
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Vintage Books of Dunedin
(Dunedin, New Zealand)
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Book Description David McKay. Cloth. p19-592 Brown cloth binding Wear top, bottom spine, fore-corners Inside hinges beginning to strain Browning FEs Fair - Gd Based on the 26th UK edition, revised and added to, a tight copy of this resource and guide, with illustrations Size: 8vo - over 7¾" - 9¾" tall. Bookseller Inventory # 006451

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2.

Francatelli, Charles Elme
Published by David McKay, Publisher., Philadelphia.
Used Hardcover Quantity Available: 1
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Hedgehog's Whimsey BOOKS etc.
(Newport, NH, U.S.A.)
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Book Description David McKay, Publisher., Philadelphia. Hard cover. 592 p. Includes: illustrations, index. Brown cloth over boards; gold stamped titles and spine illustration. 23 cm. Subtitle: "Comprising, in addition to English Cookery, the most approved and recherche systems of French, Italian, and German Cookery". Additional recipes not in 26th London edition, listed at back. 62 illustrations from etchings. Glossary near front. Francatelli was Chief Cook to Her Majesty, Victoria, Queen of England. Prefaces to the First and 26th editions. Includes recipes for wild game and parts of animlas not now commonly found. Many soups, sauces, puddings, meat and poultry pies. At back: "Bills of Fare for Every Month Throughout the Year", some with dinners for from 6 to 36 persons. Dover Publications had reprinted in 1974 an earlier edition without the David McKay circa 1890 additions and revisions. Good. No dust jacket. Spine end wear. Bindings loosened to gauze. Edge wear. Clean pages, save edge damp stain near back. Reprinted from the 26th London Edition. Circa late 19th century. Bookseller Inventory # Alibris.Ck0370005702

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Francatelli, Charles Elme
Published by David McKay Publishers, Philadelphia
Used Hardcover Quantity Available: 1
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Caliban Books Pittsburgh PA, ABAA
(Pittsburgh, PA, U.S.A.)
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Book Description David McKay Publishers, Philadelphia. Hardcover. Book Condition: Very Good. No date--ca. 1900. "Reprinted from the Twenty-sixth London edition." Cloth hardcover, 592 pp., illustrated, clean unmarked text, Very Good copy, age-toning or discoloration to the pages and the page-edges, a bit of rubbing or wear to the tips of the book, no dust jacket. We've housed the book in mylar to protect it. Bookseller Inventory # s00017017

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4.

Francatelli, Charles Elme
Published by T. B. Peterson & Brothers, Philadelphia, PA (1846)
Used Hardcover Quantity Available: 1
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Elder's Bookstore
(Nashville, TN, U.S.A.)
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Book Description T. B. Peterson & Brothers, Philadelphia, PA, 1846. Hardcover. Book Condition: Good+. Dust Jacket Condition: No Dust Jacket. Good+ hardcover edition, missing both the front and rear endpapers. Text is foxed throughout. No names or other marks. Spine ends and corner tips are worn. Light spotting to cover. Francatelli was Queen Victoria's chef. Publication date is not present. ; 8vo 8" - 9" tall; 585 pages. Bookseller Inventory # 27576

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5.

Francatelli Charles Elmé
Published by David Mc. Kay sd, Filadelfia
Used Quantity Available: 1
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Book Description David Mc. Kay sd, Filadelfia. Volume in 8°, tela editoriale impressa e figurata in oro al dorso, titolo al piatto inquadrato ed al dorso, frontespizio, 592 pp., illustrazioni nel testo. Mancano le prime 19 pp. con la prefazione. Ed è un vero peccato, essendo questo uno fra i più completi ed interessanti repertori della cucina non solo inglese (il Francatelli era cuoco alla Corte d'Albione), ma internazionale. Per il restante, il volume è in belle condizioni. Bookseller Inventory # 6080

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Francatelli, Charles Elme.
Published by Peterson & Brothers: Philadelphia. nd (c. s?) (1870)
Used Hardcover Quantity Available: 1
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John K King Used & Rare Books
(Detroit, MI, U.S.A.)
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Book Description Peterson & Brothers: Philadelphia. nd (c. s?), 1870. Illustr, 9.5 x 6.5, stamped cloth w/gilt decoration and lettering, 585 pp, pagination begins at p 19 but nothing looks missing. Covers very well worn, faded, stained, corners bumped & worn, spine covering split along sides and spine tips torn & frayed, outer hinges cracked, lettering & decorations faded, covers almost detached, pencil name & scribble, free front endpaper detached, waterstained (mainly on page edges), text block cracked, loose signatures, soiling, smudging, creasing, tears. Recipes such as Harry The VIII's Shoestrings, Calf's Foot Jelly with Wine, Puree of Partridges with Plover's Eggs, Kidney Pudding, Cod's Sounds and Egg Sauce. From the Tenth London Edition. Carefully Revised and Considerably Enlarged. As is. Bookseller Inventory # 96-7525

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7.

Francatelli, Charles Elmé
Published by Philadelphia: David McKay, Publisher,
Used Hardcover Quantity Available: 1
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BOOKFELLOWS Fine Books, ABAA
(Glendale, CA, U.S.A.)
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Book Description Philadelphia: David McKay, Publisher, circa 1890. Reprint. In brown cloth with gilt titles, rules, and illustration to spine, and black titles and rules to cover. Age-toning to endsheets, as expected, lower corners and fore-edge lightly bumped, minor spots of staining to covers, mild wear to all edges and rubbing to spine, else very good plus to near fine. Queen Victoria's chief cook's comprehensive work on the art of English, French, Italian, and German cookery, adapted "for all places wherever Cooking is required." Includes 62 black-and-white illustrations. 592 pages; index, glossary. Bookseller Inventory # 3947610

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