The Modern Cook was the first cookery book by the Anglo-Italian cook Charles Elmé Francatelli (1805–1876). It was first published in 1846. It was popular for half a century in the Victorian era, running through 29 London editions by 1896. It was also published in America. The book, written for upper middle-class housewives, is illustrated with 60 engravings, often showing how to present carefully decorated centrepiece dishes such as "Salmon à la Chambord" for large dinner parties.
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