THE MODERN COOK; A Practical Guide to the Culinary Art in All Its Branches: comprising , in addition to English Cookery, the most approved and recherche systems of French, Italian and German Cookery; Adapted as Welll for the Largest Establishments as for the Use of Private Families

FRANCATELLI, Charles Elme

Published by Richard Bentley, London, 1896

About this Item

Good+ condition, octavo, dark blue cloth, wear to spine extremities, and light wear to fore corners, splitting between front end papers, binding holding, frontis piece portrait with tissue guard, illustrations in text xv plus 560 pages including index. [QP].

Seller Inventory # 011525

Bibliographic Details

• Title: THE MODERN COOK; A Practical Guide to the Culinary Art in All Its Branches: comprising , in addition to English Cookery, the most approved and recherche systems of French, Italian and German Cookery; Adapted as Welll for the Largest Establishments as for the Use of Private Families
• Publisher: Richard Bentley, London
• Publication Date: 1896
• Language: English
• Binding: Hardcover
• Condition: Good