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The Royal English And Foreign Confectioner: A Practical Treatise On The Art Of Confectionary In All Its Branches

Arts & Photography

Francatelli, Professor Charles Elme

Painting

Kessinger Publishing

The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches

<p>Pupil of the great Careme, Chief Cook to Queen Victoria, Charles Elme Francatelli presents his most celebrated recipes. Crayfish ragout, sole a la marechale, roast turkey, artichokes with butter sauce, summer sandwiches, and countless pies and cakes are among the hundreds of recipes included. Complete dinner menus allow cooks to plan exquisite meals with ease, and detailed instructions (written in 1846) need only slight adaptations for the modern kitchen.</p>

Cookbooks, Food & Wine

Cooking Education & Reference

Kegan Paul

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Books by Francatelli, Professor Charles Elme