Condiments, Spices and Flavors
Mary Elizabeth Green
Lu par LibriVox Volunteers
In this pamphlet no attempt has been made to give specific directions as to the uses of spices and condiments. It must be borne in mind that their usage results neither from the demands of fashion nor of a vitiated sense of taste, but from their own germicidal and preservative qualities. … A short account of the divers kinds and qualities of these excellent substances may lead, it is hoped, to a more intelligent use of them in cookery. - Excerpt from the preface. (1 hr 6 min)
Chapitres
| Preface | 1:44 | Lu par Larry Wilson |
| Condiments, Spices and Flavors | 7:21 | Lu par Darrell Nobles |
| Salt to Allspice | 6:57 | Lu par Brize C |
| Nutmeg to Long Pepper | 5:52 | Lu par Brize C |
| Cumin to Celery | 5:41 | Lu par Alex |
| Fennel to Tarragon | 5:59 | Lu par Erin Stone |
| Onion to Capers | 5:20 | Lu par Gini Rosario |
| Turmeric to Ginger | 6:31 | Lu par BettyB |
| Chili to Ketchup | 7:31 | Lu par BettyB |
| Soy to Olive | 6:06 | Lu par BettyB |
| Candle-nut to Limes and Lemons | 7:45 | Lu par Brize C |