8 
Mr. Bentley’s New Publications, 
CUISINE CL ASSIQ.UE. 
In 8vo. with Sixty Illustrations, price 12s. 
THE MODERN COOK. 
By ELME FRANCATELLI, 
Pupil of the celebrated Careme. 
‘The magnum opus on which the author rests his reputation in Specula S^eculorum.’ 
Times. 
CUISINE BOURGEOIS. 
In small 8vo. with Forty Illustrations, price 5s. neatly bound, 
THE COOK’S GUIDE. 
* An admirable manual for every household. The whole book has the merit of being exceed¬ 
ingly plain, of containing sufficient cross references to satisfy a Panizzi, and of being so service¬ 
ably arranged in all its parts that we defy you to miss any of the consolations intended for your 
physical infirmities.’— Times. 
‘ Mr. Francatelli combines our food into forms endowed with tastes, odours, and virtues that 
are proudly perfect and defy the curious analyser to do aught but eat them. After reading “The 
Cook’s Guide” a housewife might be driven to despair, and a husband to register a vow never to 
forgive cold mutton or tough steak.’ — Athenaeum. 
‘Intended mainly for the middle class. A cookery-book from Francatelli is an authority. 
He has such a variety and choice of rare dishes, that a table spread by him would be a nonpareil.’ 
Observer. 
In fcp. 8vo. price 2s. 6d. bound, 
EVERYBODY’S PUDDING BOOK. 
BY THE 
AUTHOR OF ‘GOURMET’S GUIDE TO RABBIT COOKING.’ 
‘It will take a twelvemonth to do justice to this book, that is, to taste or rather test its 
merits. But a fair critic, to whom we have submitted it, reports so favourably of it that we 
cannot refuse to give Mr. BENTLEY one PUFF in return for so many PUDDINGS.’ 
Notes and Queries. 
Also, price 2s. 6d. neatly bound, 
FOREIGN DESSERTS m ENGLISH TABLES. 
BY THE 
AUTHOR OF ' EVERYBODY'S PUDDING BOOK.’ 
