COOKERY. - Charles Elmé FRANCATELLI. The Modern Cook, a Practical Guide to the Culinary Art in all Its Branches. London: Richard Bentley, 1846. First edition, 8vo (222 x 138mm.) Portrait frontispiece, a variant p.1 also bound-in, 'Bills of Fare' and 14pp. index to rear. (Toning, occasional spotting.) Original blind-stamped brown cloth (sunning to spine, wear to spine ends). Note: Francatelli's first book. - And a further two volumes by Francatelli ('The Royal Confectioner: English and Foreign', 1874, 8vo, and 'The Cook's Guide, and Housekeeper's & Butler's Assistant', 1880, 8vo) (3).