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Francatelli, Charles Elme.

FRANCATELLI'S 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 for the use of all Families . . . Hote

Peterson & Brothers: Philadelphia. nd (c. 1870s?) Illustr, 9.5 x 6.5, stamped cloth w/gilt decoration and lettering, 585 pp, pagination begins at p 19 but nothing looks missing. Covers very well worn, faded, stained, corners bumped & worn, spine covering split along sides and spine tips torn & frayed, outer hinges cracked, lettering & decorations faded, covers almost detached, pencil name & scribble, free front endpaper detached, waterstained (mainly on page edges), text block cracked, loose signatures, soiling, smudging, creasing, tears. Recipes such as Harry The VIII's Shoestrings, Calf's Foot Jelly with Wine, Puree of Partridges with Plover's Eggs, Kidney Pudding, Cod's Sounds and Egg Sauce. From the Tenth London Edition. Carefully Revised and Considerably Enlarged. As is.


Book Id: 96-7525

Price: $65.00

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