Greatest AudioBooks | THE ART OF COOKERY MADE PLAIN AND EASY by Hannah Glasse P2 of 2 - AudioBook | Greatest AudioBooks @GreatestAudioBooks | Uploaded March 2018 | Updated October 2024, 1 hour ago.
THE ART OF COOKERY MADE PLAIN AND EASY Part 2 of 2 by Hannah Glasse (1708 - 1770) - FULL AudioBook | Greatest AudioBooks - Although this recording has been made using the 1784 version, the original book of The Art of Cookery, Made Plain and Easy was first published by subscription in 1747 by Hannah Glasse and was a compilation of the recipes typical for British meals produced in the kitchens of the more affluent classes in the 1700s.
It will become obvious to the reader (and listener) of this (audio)book that Hannah Glasse was a very experienced and consummate cook totally focussed on preparing and presenting a wholesome and varied range of fare for the family and guests of the household in the most economic and efficient manner possible.
In the book’s foreword – ‘To The Reader’ - Hannah Glasse states that she has ‘not wrote in the high polite style’ but rather it is her intent to ‘instruct the lower sort’ in their own way. By writing in her practical no-nonsense manner she is able to instil confidence in anyone who follows her recipes and advice to be able to produce an almost infinite variety of meals using whatever ingredients are available at the time.
If you are looking for recipes for ‘Fancy Food’ then this book is not for you. But if you are interested in discovering how some of the best, wholesome, ‘stick to your ribs’ meals were created, then join me in the kitchen to find out what some of the finest 18th century British cuisine has to offer. - Summary by Steve C
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- READ along by clicking (CC) for Closed Caption Transcript!
- LISTEN to the entire audiobook for free!
- READ THE ORIGINAL TEXT:
archive.org/details/artcookerymadep00glasgoog
Chapter listing and length:
*PART 1*
youtu.be/uxgVcei1LGQ
*PART 2*
27 Chapter 10 - Directions for the Sick
00:22:12
28 Chapter 11 - For Captains of Ships
00:21:36
29 Chapter 12 - Of Hogs-Puddings, Sausages etc
00:10:00
30 Chapter 13 - To Pot, and make Hams etc
00:27:18
31 Chapter 14 - Of Pickling
00:34:19
32 Chapter 15 - Of making Cakes etc
00:19:59
33 Chapter 16 - Of Cheesecakes, Creams, Jellies, Whipt Syllabubs etc
00:38:53
34 Chapter 17 - Of Made Wines, Brewing, French Bread, Muffins etc
00:31:28
35 Chapter 18 - Jarring Cherries, and Preserves etc
00:23:43
36 Chapter 19 - To make Anchovies,Vermicelli, Catchup, Vinegar etc
00:17:00
37 Chapter 20 - Of Distilling
00:09:23
38 Chapter 21 - How to market, and the seasons of the Year for Butchers Meat etc
00:38:12
39 Chapter 22 - A certain cure for the Bite of a Mad Dog
00:08:06
40 Additions
00:17:08
41 Necessary Directions for Carving
00:05:01
42 Appendix-Part 1
00:27:34
43 App-Pt 2 (from: to preserve Green Codlings)
00:27:08
44 App-Pt 3 (from: To candy Angelica)
00:26:25
45 App-Pt 4 (from: To make Chouder, a Sea Dish)
00:20:58
46 App-Pt 5 (from: To make Sour Crout)
00:24:11
47 Receipts for Perfumery
00:26:50
#audiobook #audiobooks #freeaudiobooks #greatestaudiobooks #HannahGlasse #TheArtOfCookery #cooking #chef #cuisine #food #cookbook
This video: Copyright 2018. Greatest Audio Books. All Rights Reserved.
THE ART OF COOKERY MADE PLAIN AND EASY Part 2 of 2 by Hannah Glasse (1708 - 1770) - FULL AudioBook | Greatest AudioBooks - Although this recording has been made using the 1784 version, the original book of The Art of Cookery, Made Plain and Easy was first published by subscription in 1747 by Hannah Glasse and was a compilation of the recipes typical for British meals produced in the kitchens of the more affluent classes in the 1700s.
It will become obvious to the reader (and listener) of this (audio)book that Hannah Glasse was a very experienced and consummate cook totally focussed on preparing and presenting a wholesome and varied range of fare for the family and guests of the household in the most economic and efficient manner possible.
In the book’s foreword – ‘To The Reader’ - Hannah Glasse states that she has ‘not wrote in the high polite style’ but rather it is her intent to ‘instruct the lower sort’ in their own way. By writing in her practical no-nonsense manner she is able to instil confidence in anyone who follows her recipes and advice to be able to produce an almost infinite variety of meals using whatever ingredients are available at the time.
If you are looking for recipes for ‘Fancy Food’ then this book is not for you. But if you are interested in discovering how some of the best, wholesome, ‘stick to your ribs’ meals were created, then join me in the kitchen to find out what some of the finest 18th century British cuisine has to offer. - Summary by Steve C
► GreatestAudioBooks.co
► FACEBOOK: Facebook.com/GreatestAudioBooks
► TWITTER: twitter.com/GAudioBooks
► SUBSCRIBE to Greatest Audio Books:
youtube.com/GreatestAudioBooks
- READ along by clicking (CC) for Closed Caption Transcript!
- LISTEN to the entire audiobook for free!
- READ THE ORIGINAL TEXT:
archive.org/details/artcookerymadep00glasgoog
Chapter listing and length:
*PART 1*
youtu.be/uxgVcei1LGQ
*PART 2*
27 Chapter 10 - Directions for the Sick
00:22:12
28 Chapter 11 - For Captains of Ships
00:21:36
29 Chapter 12 - Of Hogs-Puddings, Sausages etc
00:10:00
30 Chapter 13 - To Pot, and make Hams etc
00:27:18
31 Chapter 14 - Of Pickling
00:34:19
32 Chapter 15 - Of making Cakes etc
00:19:59
33 Chapter 16 - Of Cheesecakes, Creams, Jellies, Whipt Syllabubs etc
00:38:53
34 Chapter 17 - Of Made Wines, Brewing, French Bread, Muffins etc
00:31:28
35 Chapter 18 - Jarring Cherries, and Preserves etc
00:23:43
36 Chapter 19 - To make Anchovies,Vermicelli, Catchup, Vinegar etc
00:17:00
37 Chapter 20 - Of Distilling
00:09:23
38 Chapter 21 - How to market, and the seasons of the Year for Butchers Meat etc
00:38:12
39 Chapter 22 - A certain cure for the Bite of a Mad Dog
00:08:06
40 Additions
00:17:08
41 Necessary Directions for Carving
00:05:01
42 Appendix-Part 1
00:27:34
43 App-Pt 2 (from: to preserve Green Codlings)
00:27:08
44 App-Pt 3 (from: To candy Angelica)
00:26:25
45 App-Pt 4 (from: To make Chouder, a Sea Dish)
00:20:58
46 App-Pt 5 (from: To make Sour Crout)
00:24:11
47 Receipts for Perfumery
00:26:50
#audiobook #audiobooks #freeaudiobooks #greatestaudiobooks #HannahGlasse #TheArtOfCookery #cooking #chef #cuisine #food #cookbook
This video: Copyright 2018. Greatest Audio Books. All Rights Reserved.
