The Modern Cook
A Practical Guide to the Culinary Art in All Its Branches
Author: Charles Elme Francatelli
First Published in 2005. Routledge is an imprint of Taylor & Francis, an informa company.
Paperback
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Summary
First Published in 2005. Routledge is an imprint of Taylor & Francis, an informa company.
Description
Pupil of the great Careme, Chief Cook to Queen Victoria, Charles Elme Francatelli here presents his most celebrated recipes. Crayfish ragout, soles 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, while detailed instructions (penned in 1846) need only slight adaptation to the modem kitchen.
About the Author
Pupil of the great Careme, Chief Cook to Queen Victoria, Charles Elme Francatelli here presents his most celebrated recipes.
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