The Modern Cook; A Practical Guide to the Culinary Art In All Its Branches: Comprising, In Addition to English Cookery, The Most Approved And Recherché Systems Of French, Italian, And German Cookery; Adapted as well for the Largest Establishments as for the Use of Private Families

Philadelphia: T. B. Peterson and Brothers, 1858. Hardcover. Early edition from the 9th London edition. Certainly no earlier than 1850, before which Lee and Blanchard first published in the US in 846, and likely no later than 1860. 8vo, original brown cloth, gilt titles, triple blind ruled to front, more titles and pictorial vignette to spine, professionally rebacked replacing 1" inch strips foot and spine, original, solid brown endpapers, title page + (19) - 584pp, incl index, amply illustrated. Spine titles read: Francatelli's/ Modern/ Cook/ -/ English/ French/ Italian/German/ Cookery/ 102 illustrations/ By C. E. Francatelli/ (vignette of hanging goose, meats on butcher table and kitchen scale). Bookplate pastedown w/ same owner name dated 1915 top of title page.Leaves gently toned around edges. Solidly bound, from recent rtebacking, and a usable copy. Housed in brown cloth slipcase. Early American edition from the 9th English. Very Good. Item #011285

Price: $250.00

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