The Art Of Cookery Made Plain And Easy


Lu par Steve C

(4.9 stars; 4 reviews)

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 (19 hr 48 min)

Chapitres

To The Reader 10:16 Lu par Steve C
The Editor's Preface 3:52 Lu par Steve C
Chapter 1-Part 1 - Of Roasting, Boiling etc 25:51 Lu par Steve C
Ch 1-Pt 2 - Of Roasting, Boiling etc (from: to roast Mutton venison fashion) 25:00 Lu par Steve C
Chapter 2-Part 1 - Made Dishes 34:26 Lu par Steve C
Ch 2-Pt 2 - Made Dishes (from: To roast a Turkey the genteel way) 31:20 Lu par Steve C
Ch 2-Pt 3 - Made Dishes (from: To stew a rump of beef or Briscuit the French wa… 31:48 Lu par Steve C
Ch 2-Pt 4 - Made Dishes (from: To bake Lamb and Rice) 32:17 Lu par Steve C
Ch 2-Pt 5 - Made Dishes (from: To dress a Ham à la Braise) 32:38 Lu par Steve C
Ch 2-Pt 6 - Made Dishes (from: To stew a Turkey brown the nice way) 32:12 Lu par Steve C
Ch 2-Pt 7 - Made Dishes (from: To boil ducks the French way) 32:15 Lu par Steve C
Ch 2-Pt 8 - Made Dishes (from: To roast a Calf's Liver) 36:14 Lu par Steve C
Chapter 3 - Find how expensive a French Cook's Sauce is 11:39 Lu par Steve C
Chapter 4 - Make a Number of pretty little Dishes fit for a Supper 31:33 Lu par Steve C
Chapter 5 - To Dress Fish 8:27 Lu par Steve C
Chapter 6 - Of Soups and Broths 33:27 Lu par Steve C
Chapter 7 - Of Puddings 11:04 Lu par Steve C
Chapter 8 - Of Pies 35:24 Lu par Steve C
Chapter 9-Part 1 - For Lent, or a Fast Dinner 29:11 Lu par Steve C
Ch 9-Pt 2 - For Lent (from: To make fine Fritters) 40:23 Lu par Steve C
Ch 9-Pt 3 - For Lent (from: To broil Shrimp, Cod, Salmon, Whiting, or Haddock) 29:53 Lu par Steve C
Ch 9-Pt 4 - For Lent (from: To roast a Fillet or Collar of Sturgeon) 29:55 Lu par Steve C
Ch 9-Pt 5 - For Lent (from: To fry Artichokes) 33:44 Lu par Steve C
Ch 9-Pt 6 - For Lent (from: An Amulet of Beans) 32:16 Lu par Steve C
Ch 9-Pt 7 - For Lent (from: To make a fine Bread-Pudding) 28:48 Lu par Steve C
Ch 9-Pt 8 - For Lent (from: To make an Onion-Pie) 27:03 Lu par Steve C
Chapter 10 - Directions for the Sick 22:12 Lu par Steve C
Chapter 11 - For Captains of Ships 21:36 Lu par Steve C
Chapter 12 - Of Hogs-Puddings, Sausages etc 10:00 Lu par Steve C
Chapter 13 - To Pot, and make Hams etc 27:18 Lu par Steve C
Chapter 14 - Of Pickling 34:19 Lu par Steve C
Chapter 15 - Of making Cakes etc 19:59 Lu par Steve C
Chapter 16 - Of Cheesecakes, Creams, Jellies, Whipt Syllabubs etc 38:53 Lu par Steve C
Chapter 17 - Of Made Wines, Brewing, French Bread, Muffins etc 31:28 Lu par Steve C
Chapter 18 - Jarring Cherries, and Preserves etc 23:43 Lu par Steve C
Chapter 19 - To make Anchovies,Vermicelli, Catchup, Vinegar etc 17:00 Lu par Steve C
Chapter 20 - Of Distilling 9:23 Lu par Steve C
Chapter 21 - How to market, and the seasons of the Year for Butchers Meat etc 38:12 Lu par Steve C
Chapter 22 - A certain cure for the Bite of a Mad Dog 8:06 Lu par Steve C
Additions 17:08 Lu par Steve C
Necessary Directions for Carving 5:01 Lu par Steve C
Appendix-Part 1 27:34 Lu par Steve C
App-Pt 2 (from: to preserve Green Codlings) 27:08 Lu par Steve C
App-Pt 3 (from: To candy Angelica) 26:25 Lu par Steve C
App-Pt 4 (from: To make Chouder, a Sea Dish) 20:58 Lu par Steve C
App-Pt 5 (from: To make Sour Crout) 24:11 Lu par Steve C
Receipts for Perfumery 26:50 Lu par Steve C

Critiques

Starts Out Plain...


(4.5 stars)

...and quickly becomes both complex and fancy. The opening sections of this book cover the basics of braising, stewing, spit-roasting, broiling and baking in a large kitchen with an open fire and a coal burning stove. The author has an alarming love of butter (as in, 'pour melted butter over and send to table hot') and her favorite spices are nutmeg and mace, which she puts in nearly everything. After very complete instructions on how to cook every animal available in the British countryside, surrounding oceans, and vegetables and fruits I've never heard of, she turns to just a few home remedies and cleaning tips in the two-hour-long appendix. As always in the vintage household management books, use caution with cleaning products and 'medicines'. Anything that includes lead or mercury is toxic, of course, but some of the herbs recommended can have dangerous side effects for some people. All in all, I enjoyed it, and the narration was great.

I thoroughly enjoyed every cholesterol laden recipe.


(5 stars)

Very comprehensive and full of many forgotten local fruits, vegetables and creatures living anywhere in the British Isles. Many recipes are scaled to feed 20 to 50 people, so consider what a task it would be cooking for a great house every day! For a couple of familiar recipes like fried cod or gingerbread the recipe given is unchanged to today. Beautifully read with enthusiasm to the last. Bravo!