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...

held the honorary post of chief steward to King Louis XIV of France in the 17th century. The first named béchamel sauce appears in The Modern Cook, written...

August 1876) was an Italian British cook, known for his cookery books popular in the Victorian era, such as The Modern Cook. Francatelli was born in London...

Captain James Cook FRS (7 November [O.S. 27 October] 1728 – 14 February 1779) was a British explorer, cartographer and naval officer famous for his three...

magazine, from 1991 to 2003. She later published the books Recipes: A Collection for the Modern Cook (2005), What's a Hostess to Do? (2013), Open Kitchen...

"Meet the modern cook: Anna Jones | The modern cook". the Guardian. Retrieved 20 November 2018. "Chef Anna Jones on motherhood, food and marriage - The Early...

technologies, such as the invention of pottery for holding and boiling of water, expanded cooking techniques. Some modern cooks apply advanced scientific...

Francatelli, "Rabbits, à la bourguignonne", The Modern Cook, 1846 p. 320 Jim Chevallier, A History of the Food of Paris: From Roast Mammoth to Steak Frites...

skin. It can also be eaten cold, as it is cooked in production. In parts of north-western England and in the Black Country, it was usual to serve a whole...

described as "English cooked-again stewed meat" (lesso rifatto all'inglese) or "toad in the Hole", in the first book of modern Italian cuisine, which...

Windsor soup recipe was published 11 years later in the influential 1845 cookbook The Modern Cook by British-Italian Charles Elmé Francatelli, who was...

(chicken tikka) in a spiced sauce. The sauce is usually creamy and orange-coloured. The dish was created by cooks from South Asia living in Great Britain...

Eustache. The French Cook, p. 293, Publisher Carey, Lea & Carey, 1829 Charles Elmé Francatelli, The modern cook, T.B. Peterson and Brothers, 1846 The Ipswich...

write her first book. She has since cooked for a range of food-related bodies, including the Egg Council and the Flour Advisory Board. In 1966 she became...

Pudding, which had been cooked in England for centuries, although these puddings were much flatter than the puffy versions made in modern times. William Sitwell...

London: Treasure. ISBN 978-1-85-051694-1. La Chapelle, Vincent (1733). The Modern Cook. London: Nicolas Prevost. OCLC 1328833700. Montagné, Prosper (1976)...

this recipe from the cook of the imperial court in Vienna. She also included "filet à la Wellington" in the menus proposed for the "exquisite dinners"...

retirement from the kitchen in 1999, and cooked his final meal for a paying customer on 23 December at the Oak Room. He also returned all his Michelin...

Edward Cook (17 November 1937 – 9 January 1995) was an English comedian, actor, satirist, playwright and screenwriter. He was the leading figure of the British...

to French cuire, to cook. Early modern professionals included doctors and lawyers. In Charles Elmé Francatelli's The Modern Cook The Financial Times noted...

For these households, the remnant of the once grand position of head housekeeper is often a cook-housekeeper. The modern cook-housekeeper performs cooking...

1846, the Italian British cook Charles Elmé Francatelli's The Modern Cook described the use of ice cream cones as part of a larger dessert dish. The earliest...

at Smithfield. The dish as it is made in modern times differs considerably from its first recorded versions, in which cooked beef was the main ingredient...

meat alternative. The dish is usually served with onion gravy, but may also include fried onions and peas. This dish, even when cooked at home, may be thought...

Rodgers, R.; Maclean, H. (2012). The Mad, Mad, Mad, Mad Sixties Cookbook: More Than 100 Retro Recipes for the Modern Cook. Running Press. p. 112. ISBN 978-0-7624-4573-8...

include the dropped scone, or drop scone, like a pancake, after the method of dropping the batter onto the griddle or frying pan to cook it, and the lemonade...

Thomas Dawson's 1585 book of English cookery The Good Huswifes Jewell. This flavoured thick cream was cooked 'gently like a custard, and was grand enough...

galyngale, powdour douce, and salt and boyle the sawse, and dresse þe gees in disshes & lay þe sowe onoward. In modern English: Sauce Madame. Take sage, parsley...

around the meat itself, absorbing the juices and fat directly (as in a traditional Cornish under-roast). However, many cooks prefer to cook the potatoes...

recipe". BBC Food. Cloake, Felicity (14 April 2011). "How to cook perfect sticky toffee pudding". The Guardian. "Felicity Cloake's sticky toffee pudding". House...