Description

[004895] Francatelli, Charles Elme. The Royal English and Foreign Confectioner: A Practical Treatise on the Art of Confectionary in All Its Branches Etc. Etc. London: Chapman and Hall, 1862. First Edition. 8vo. Hardback. Good+ / No Jacket (as Issued). [5], vi-xxvii, [2], 2-422pp, [1], 2-18pp. Original decorative cloth, title, place, and publisher in gilt to spine, with a central vignette in gilt of a table display inside a blind stamped frame to centre of upper cover

Recased, minor rubbing to extremities, corners gently bumped, text very lightly browned, some light foxing to prelims, top edge of the plates lightly browned, but generally fairly bright and clean. Armorial book plate of Thomas B. Potter to front pastedown, binding ticket of Bone & Son to lower pastedown

Title in red and black, with a frontispiece and seven other chromolithographic plates, five full page wood engraved plates, and four pages of bill of fare, as called for

The adverts to the rear Francatelli’s Royal Confectioner Advertiser, include adverts for kitchenware, jelly moulds and other utensils, food, and the publisher’s publications

Francatelli, Charles Elmé (1805-1876), chef and writer on cookery. His first book, The Modern Cook was published in 1846, and ran to twenty-nine editions; this book was his last

Bitting, page 164; Cagle 688 (both calling, erroneously, for another colour plate)