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...

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...

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...

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

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...

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...

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...

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...

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

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...

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

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...

"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...

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"...

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...

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

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...

milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may...

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

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...

cake". The Independent. 2010-11-13. Retrieved 2016-05-03. "How to make the perfect battenberg cake". The Guardian. Retrieved 9 October 2019. Cook, Sarah...

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...

lack the pungency of the freshly crushed roots.[citation needed] Cooks may use the terms "horseradish" or "prepared horseradish" to refer to the mashed...

of cooked minced meat topped with mashed potato and baked, formerly also called Sanders or Saunders. The meat used may be either previously cooked or...

A full breakfast is a substantial cooked breakfast meal, often served in Great Britain and Ireland. The typical ingredients are bacon, sausages, eggs...

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...

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

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...

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...