The Modern Cook. By C[harles]. E[lmé]. Francatelli. [1895].

The Modern Cook.  A practical guide to the culinary art in all its branches comprising in addition to English cookery, the most approved and recherché systems of French, Italian, and German cookery.  By C[harles]. E[lmé]. Francatelli.  Phila:  McKay, (1895).  Reprinted from the 26th London ed., with large additions and carefully revised.  Heavy 8vo.  592pp., profusely illustrated with b/w text illust., long chapter on wine,  Bills of Fare, indices.  Brown cloth, black lettering on spine & front cover, covers lightly rubbed, else tight, generally Good.