A Plain Cookery Book for the Working Classes (1852) (THE CLASSIC COOK'S HISTORIC RECIPES) [NOOK Book]

Overview

Though a cook to nobility, Fracatelli once remarked that 'he could feed every day a thousand families on the food that was wasted in London'. That principal drove this book which includes a great deal of very English, down-to-earth cooking and very little of the more ornate style he practiced in great kitchens - things like boiled beef and oatmeal, as well as numerous puddings and recipes for meats such as ox-cheek.

--Search for "The Classic ...
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A Plain Cookery Book for the Working Classes (1852) (THE CLASSIC COOK'S HISTORIC RECIPES)

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Overview

Though a cook to nobility, Fracatelli once remarked that 'he could feed every day a thousand families on the food that was wasted in London'. That principal drove this book which includes a great deal of very English, down-to-earth cooking and very little of the more ornate style he practiced in great kitchens - things like boiled beef and oatmeal, as well as numerous puddings and recipes for meats such as ox-cheek.

--Search for "The Classic Cook's Historic Recipes" (in quotes) to find other classic collections of period recipes and cookery from across various periods.--
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Product Details

  • BN ID: 2940012631312
  • Publisher: Revenant
  • Publication date: 2/4/2011
  • Sold by: Barnes & Noble
  • Format: eBook
  • File size: 84 KB

Meet the Author

Charles Elmé Francatelli (1805-1876), Anglo-Italian cook, was born in London, of Italian extraction, in 1805, and was educated in France, where he studied the art of cookery. One of his teachers was the great Marie Antoine Carême, who is often termed 'The architect of French Haute Cuisine'. Coming to England, he was employed successively by various noblemen, subsequently becoming manager of Crockfords club. He left Crockfords to become chief cook to Queen Victoria, and afterwards he was chef at the Reform Club. He was the author of The Modern Cook (1845); of A Plain Cookery Book for the Working Classes (1852), "The Cook's Guide and Housekeeper's & Butler's Assistant" (1861) and of The Royal English and Foreign Confectionery Book (1862). Francatelli died at Eastbourne
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