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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; adapted as well for the largest establishments as for the use of private families.

APA Citation

Francatelli, C. Elmé. (1874). 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; adapted as well for the largest establishments as for the use of private families. 23d ed. London: Bentley.

MLA Citation

Francatelli, Charles Elmé, 1805-1876. 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; Adapted As Well for the Largest Establishments As for the Use of Private Families. 23d ed. London: Bentley, 1874.

Warning: These citations may not always be complete (especially for serials).