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 well for the largest establishments as for the use of private families by Charles Elme Francatelli, pupil to the celebrated Caeeme, and late Maitre-D'Hotel and chief cook to her Majesty the Queen, with sixty two illustrations. Published by Thomas L. White, [London], 1859..... For the complete text visit www.archive.org.

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