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Stated seventh edition (1851), of which neither Jisc Library Hub Discover (JLHD) nor Worldcat list copies, though the pagination is the same as the fifth edition of 1849. Medium 8vo (9 x 5.75 ins); pp xii, [1], 2-513, [1]; engraved portrait frontispiece of Francatelli, by Hervieu, and engraved vignettes in the text, frontis heavily foxed and scattered spots of foxing throughout, with some marginal toning in places. Rebound in modern half calf, marbled sides, raised bands and red morocco label to spine. Former owner's inked inscirption, "E.L. Keeping" on verso of frontis. Lacking blank leaves at front and back. A very smart copy, presents very well, of this classic work on cookery. Francatelli was born in London in 1805, but grew up in France. In Paris, he learnt cooking, earning a diploma from the Parisian College of Cooking, and working under people such as Carême. Upon his return to England, he worked for various places such as Rossie Priory and Chesterfield House as Chef de Cuisine for the Earl of Chesterfield, and at Chislehurst in Kent for Sir Herbert Jenner-Fust. By 1839, he was working as chef at Crockford's Club in London taking over from chef Louis Eustache Ude, who had quit in a salary dispute. While at Crockford's, he made the acquaintance of William George Hay, the 18th Earl of Errol. In November of 1939, Hay became the Lord Steward of the Queen's Household.On the 8th of March 1840, the chief cook at Buckingham Palace left his position. On Hay's recommendation, Francatelli replaced him the very next day. He was in this position from 9 March 1840 to 31 March 1842 as maître d'hôtel and 'chief cook in ordinary'. He reputedly exhibited a chef's temperament in the kitchens, which caused him to quarrel with the Chief Comptroller of the Household, a Mr Norton, and be suspended from his position. (Hay was not around to defend him, as he had left his Chief Steward position earlier on 30 August 1841.) He did return to work, but a three month notice was given (either by him or the Palace). He subsequently finished his work there on 31st March 1842. He then returned to Crockford's where, in 1845, he published 'The Modern Cook' with the American edition coming out the following year. It sold well on both sides of the Atlantic. In it, he advocates two courses for meals - a savoury followed by dessert, which is how most everyday eating is done now. Seller Inventory # 1109
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