Condiments, Spices and Flavors
Mary Elizabeth Green
Leído por 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)
Capítulos
| Preface | 1:44 | Leído por Larry Wilson |
| Condiments, Spices and Flavors | 7:21 | Leído por Darrell Nobles |
| Salt to Allspice | 6:57 | Leído por Brize C |
| Nutmeg to Long Pepper | 5:52 | Leído por Brize C |
| Cumin to Celery | 5:41 | Leído por Alex |
| Fennel to Tarragon | 5:59 | Leído por Erin Stone |
| Onion to Capers | 5:20 | Leído por Gini Rosario |
| Turmeric to Ginger | 6:31 | Leído por BettyB |
| Chili to Ketchup | 7:31 | Leído por BettyB |
| Soy to Olive | 6:06 | Leído por BettyB |
| Candle-nut to Limes and Lemons | 7:45 | Leído por Brize C |