The Art Of Cookery Made Plain And Easy


Read by Steve C

(4.8 stars; 3 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)

Chapters

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

Reviews

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.