The Art Of Cookery Made Plain And Easy
Gelesen von Steve C
Hannah Glasse
(4,833 Sterne; 3 Bewertungen)
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)
Chapters
Ch 2-Pt 3 - Made Dishes (from: To stew a rump of beef or Briscuit the French wa…
31:48
Read by Steve C
Ch 9-Pt 3 - For Lent (from: To broil Shrimp, Cod, Salmon, Whiting, or Haddock)
29:53
Read by Steve C
Bewertungen
Starts Out Plain...
Phxjennifer
(4,5 Sterne)
...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.