Includes a new introduction and biography of Francatelli
All original illustrations are included
Includes period recipes not in the book but necessary to re-create the recipes
Includes over 100 of Francatelli's recipes redacted for the modern cook to make at home
text is annotated with footnotes
Charles Elmé Francatelli is the Victorian celebrity chef that no-one has heard of. He was head chef at the Reform Club and Maître d'Hôtel to Queen Victoria. His recipes are the standard text that re-creators of Victorian dishes still go to as reference works. Yet, outside the food history circles he remains virtually unknown.
With over 1000 recipes, the Cook's Guide covers all of Victorian cookery and it's the first British cookery book to have recipes for those new-fangled American inventions, the cocktail. He also presents bills of fare, showing how the recipes should be presented at a meal.
Francatelli is a diligent writer and in the main his recipes are easy to follow and turn out well every time. This new kindle edition of his work has an edited and annotated text. All the recipes for store-sauces and curry powders etc referred to in the book but not available to modern readers have been re-created as new recipe editions so that anyone can prepare the dishes referred to in the text.
Over 100 of the recipes have been redacted so that you can cook them at home, these recipes also show modern cooks how they can approach Francatelli's recipes to cook them for themselves.
In addition, all images from original book have been reproduced the text has also been hand-edited to make it as error-free as possible
All original illustrations are included
Includes period recipes not in the book but necessary to re-create the recipes
Includes over 100 of Francatelli's recipes redacted for the modern cook to make at home
text is annotated with footnotes
Charles Elmé Francatelli is the Victorian celebrity chef that no-one has heard of. He was head chef at the Reform Club and Maître d'Hôtel to Queen Victoria. His recipes are the standard text that re-creators of Victorian dishes still go to as reference works. Yet, outside the food history circles he remains virtually unknown.
With over 1000 recipes, the Cook's Guide covers all of Victorian cookery and it's the first British cookery book to have recipes for those new-fangled American inventions, the cocktail. He also presents bills of fare, showing how the recipes should be presented at a meal.
Francatelli is a diligent writer and in the main his recipes are easy to follow and turn out well every time. This new kindle edition of his work has an edited and annotated text. All the recipes for store-sauces and curry powders etc referred to in the book but not available to modern readers have been re-created as new recipe editions so that anyone can prepare the dishes referred to in the text.
Over 100 of the recipes have been redacted so that you can cook them at home, these recipes also show modern cooks how they can approach Francatelli's recipes to cook them for themselves.
In addition, all images from original book have been reproduced the text has also been hand-edited to make it as error-free as possible
