1973 copy hardcover book, 585 pages, illustrated. A little age wear on edges, otherwise a very good copy in original dust jacket.
This is an unabridged republication of the 1880 American edition, based on the ninth edition of 1853.
Francatelli published the first edition of this title in 1846, after his retirement from Royal service. This book has been somewhat of a legend among cookbooks. His importance is due largely to the fact that he was the most important 19th-century chef to introduce the fine art of French cooking the the English speaking world. These are the dinners that delighted lords, ladies and heads of state, over a century ago, yet the modern host will still find many of them adaptable to today's tastes and kitchen facilities. The recipes themselves are complete and easy-to-follow.
Inside the front-cover there is a handwritten dedication from the giver to the recipient of this book, dated 1987.
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