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Author: Charles Elmé Francatelli
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 550
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Book Description
Author: Charles Elmé Francatelli
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 550
Get Book Here
Book Description
Author: Charles Elmé Francatelli
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 585
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Book Description
Author: Charles Elmé Francatelli
Publisher: Hardpress Publishing
ISBN: 9781290957519
Category :
Languages : en
Pages : 590
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Book Description
Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.
Author: Charles Elme Francatelli
Publisher: Sagwan Press
ISBN: 9781340026806
Category :
Languages : en
Pages : 584
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Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Charles Elme 1805-1876 Francatelli
Publisher: Wentworth Press
ISBN: 9781372523403
Category : History
Languages : en
Pages : 584
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Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Charles Elmé Francatelli
Publisher:
ISBN:
Category : Cooking, English
Languages : en
Pages : 585
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Book Description
Author: Charles Elmé Francatelli
Publisher:
ISBN:
Category :
Languages : en
Pages : 578
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Book Description
Author: Charles Elme Francatelli
Publisher: Routledge
ISBN: 1317846109
Category : Social Science
Languages : en
Pages : 816
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Book Description
Pupil of the great Careme, Chief Cook to Queen Victoria, Charles Elme Francatelli here presents his most celebrated recipes. Crayfish ragout, soles a la marechale, roast turkey, artichokes with butter sauce, summer sandwiches, and countless pies and cakes are among the hundreds of recipes included. Complete dinner menus allow cooks to plan exquisite meals with ease, while detailed instructions (penned in 1846) need only slight adaptation to the modem kitchen.
Author: Charles Elme Francatelli
Publisher: Forgotten Books
ISBN: 9781333036485
Category : Cooking
Languages : en
Pages : 574
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Book Description
Excerpt from The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches, Adapted as Well for the Largest Establishment, as for the Use of Private Families In introducing the present Edition of the modern cook to the public, I beg to return my thanks for the patronage that has been awarded to former Editions, by the public at large, as well as by the profession, of whose approbation I feel most proud, Indeed, I am so conscious of the value of the good Opinion Of these competent judges, that I do not hesitate to ascribe the steady demand with which the Work has hitherto been favored to their liberal support. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Charles Elmé Francatelli
Publisher: Sagwan Press
ISBN: 9781376474954
Category :
Languages : en
Pages : 540
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Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
