Cookery audiobooks page 2

It is pleasant to have another book about a group of merry, natural girls, who have the attractions of innocence and youthful faults. "The Sweet Sixteen" Club made fudge, and went on picnics, and behaved just as jolly, nice maidens should. (The Outlook, vol. 82, Mar. 24, 1906)

After all, tea is the drink! Domestically and socially it is the beverage of the world. There may be those who will come forward with their figures to prove that other fruits of the soil—agriculturally and commercially—are more important. Perhaps they are right when quoting statistics. But what other product can compare with tea in the high regard in which it has always been held by writers whose standing in literature, and recognized good taste in other walks, cannot be questioned? (From the Preface)

A Little Tea Book is a clever book about all things tea- Eastern and Western tea history, stories, culture, quotes, and even poetry. A good little read for tea lovers every...

The compiler of [this book] having entered early in life upon a train of duties, was frequently embarrassed by her ignorance of domestic affairs. For, whilst receipt books for elegant preparations were often seen, those connected with the ordinary, but far more useful part of household duties, were not easily procured; thus situated, she applied to persons of experience, and embodied the information collected in a book, to which, since years have matured her judgment, she has added much that is the result of her own experiments.

Familiar, then, with the difficulties a young housekeeper encounters, when she finds herself in reality the mistress of an establishment, the Authoress o...

One of the beneficial results of the Great War has been the teaching of thrift to the American housewife. For patriotic reasons and for reasons of economy, more attention has been bestowed upon the preparing and cooking of food that is to be at once palatable, nourishing and economical.

In the Italian cuisine we find in the highest degree these three qualities. That it is palatable, all those who have partaken of food in an Italian trattoria or at the home of an Italian family can testify, that it is healthy the splendid manhood and womanhood of Italy is a proof more than sufficient. And who could deny, knowing the thriftiness of the Italian race, that it is economical?

It h...

“Mrs. Beeton’s” is a guide to all aspects of running a household in Victorian Britain. Published in 1861, it was an immediate bestseller, running to millions of copies within just a few years. In the cookery sections, Mrs. Beeton follows the animal “from his birth to his appearance on the table.” Learn how to care for poultry during moulting season, how to wean calves, how to cure hams, salt cod, carve mutton, and much more.

American Cookery, by Amelia Simmons, was the first known cookbook written by an American, published in 1796. Until this time, the cookbooks printed and used in what became the United States were British cookbooks, so the importance of this book is obvious to American culinary history, and more generally, to the history of America. The full title of this book was: American Cookery, or the art of dressing viands, fish, poultry, and vegetables, and the best modes of making pastes, puffs, pies, tarts, puddings, custards, and preserves, and all kinds of cakes, from the imperial plum to plain cake: Adapted to this country, and all grades of life. (Description from Wikipedia)

The Author sings the praises of Chocolate. “By the wise and Moderate use whereof, Health is preserved, Sicknesse Diverted, and Cured, especially the Plague of the Guts; vulgarly called _The New Disease_; Fluxes, Consumptions, & Coughs of the Lungs, with sundry other desperate Diseases. By it also, Conception is Caused, the Birth Hastened and facilitated, Beauty Gain’d and continued.”

Charlotte Perkins Gilman opens a window of history through which we see a small part of the determined efforts made by women to elevate the circumstances of women in the early 20th century.

Diantha Bell is a normal young woman desiring marriage and a home, but also she desires a challenging career in new territory that raises many eyebrows and sets malicious tongues wagging. Her effort to elevate housework and cooking to a regulated and even a scientific business, for the relief of homemakers, is a depiction of the late 19th century movement to promote Domestic Science, or Home Economics, as a means of providing more healthful home life, as well as career paths for women.

Diantha’s...

'Cut a large old hare in small pieces, and put it in a mug with three blades of mace, a little salt, two large onions, one red herring, six morels, half a pint of red wine, three quarts of water, bake it in a quick oven three hours...'. English cooking at its best from eighteenth-century celebrity chef, Elizabeth Raffald. Born in Doncaster, Raffald worked for 15 years as housekeeper in great houses, including that of Lady Elisabeth Warburton at Arley Hall, Cheshire, before setting up as a confectioner and innkeeper in Manchester. The Experienced English Housekeeper was published in 1769 and ran to 13 editions. This reading is from the 10th edition (1786) and includes 900 recipes (or...

Le Guide Culinaire can be regarded as the ‘Bible’ of modern cooking. It was Escoffier's attempt to codify and streamline the French restaurant food of the day. The original text was printed for the use of professional chefs and kitchen staff; Escoffier's introduction to the first edition explains his intention that the book be used toward the education of the younger generation of cooks. This usage of the book still holds today; many culinary schools still use it as their core textbook. The book overall is 900 pages long and contains over 2500 recipes. Part 1 is 120 pages long and describes the basic principles and techniques required for the chef, including descriptions of...