Francatelli, Charles Elmé FRANCATELLI'S MODERN COOK: A Practical Guide to the Culinary Art in All Its Branches
Philadelphia: David McKay, Publisher, circa 1890. Reprint. In brown cloth with gilt titles, rules, and illustration to spine, and black titles and rules to cover. Hardcover. Age-toning to endsheets, as expected, lower corners and fore-edge lightly bumped, minor spots of staining to covers, mild wear to all edges and rubbing to spine, else very good plus to near fine.
Queen Victoria's chief cook's comprehensive work on the art of English, French, Italian, and German cookery, adapted "for all places wherever Cooking is required." Includes 62 black-and-white illustrations. 592 pages; index, glossary.