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At the Gourmand World Cookbook Awards 2010 the book was named "the most important cookbook of the first ten years of the 21st century" and was introduced into the group's hall of fame. [4] Containing 2,438 pages and weighing in at 23.7 kilograms (52 lb), [ 5 ] the work has been described as the "cookbook to end all cookbooks."
The Modern Cook Title page of 21st edition Author Charles Elmé Francatelli Illustrator 60 engravings, artists not named Subject Professional cooking Publisher Richard Bentley & Son Publication date 1846 (1846) Publication place England Pages 560 (1886 ed.) The Modern Cook was the first cookery book by the Anglo-Italian cook Charles Elmé Francatelli (1805–1876). It was first published in ...
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The first modern cookery writer and compiler of recipes for the home was Eliza Acton. Her pioneering cookbook, Modern Cookery for Private Families (1845), was aimed at the domestic reader rather than the professional cook or chef. This was an immensely influential book, and it established the format for modern writing about cookery.
The book was the result of several years of research, prompted by Longman, who had published Acton's Poems. Many of the recipes came from her friends. Modern Cookery quickly became a bestselling work, appearing in several editions and remaining a standard cookery book throughout the rest of the century. The book was immensely influential ...
An English translation of Le Guide Culinaire 4e – 1921, by H. L. Cracknell and R. J. Kaufmann, was published in 1979 as The Complete Guide to the Art of Modern Cookery: The First Translation into English in Its Entirety of Le Guide Culinaire, including "some 2,000 additional recipes" omitted from the more than 5000 recipes of the 1907 ...
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