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.