
《Modern Domestic Cookery》 - 免费有声读物
语言:English
1 / 75Chapter I: Soups and Broths, First Half
- 1. Chapter I: Soups and Broths, First Half
- 2. Chapter I: Soups and Broths, Second Half
- 3. Chapter II: Boiling in General, Section I: Butcher's Meat
- 4. Chapter II: Boiling in General, Section II: Boiling Poultry
- 5. Chapter II: Boiling in General, Section III: Boiling Fish
- 6. Chapter III: Roasting in General, Section I: Butcher's Meat
- 7. Chapter III: Roasting in General, Section II: Roasting Poultry
- 8. Chapter III: Roasting in General, Section III: Roasting Game
- 9. Chapter III: Roasting in General, Section IV: Roasting Fish
- 10. Chapter IV: Baking, Section I: Butcher's Meat
- 11. Chapter IV: Baking, Section II: Baking Fish
- 12. Chapter V: Broiling, Section I: Butcher's Meat and Poultry
- 13. Chapter V: Broiling, Section II: Broiling Fish
- 14. Chapter VI: Frying, Section I: Butcher's Meat
- 15. Chapter VI: Frying, Section II: Frying Fish
- 16. Chapter VII: Stewing, Section I: Butcher's Meat
- 17. Chapter VII: Stewing, Section II: Stewing Poultry
- 18. Chapter VII: Stewing, Section III: Stewing Fish
- 19. Chapter VIII: Hashing and Mincing, Section I: Butcher's Meat
- 20. Chapter VIII: Hashing and Mincing, Section II: Hashing Poultry and Game
- 21. Chapter IX: Fricasseeing, Section I: Butcher's Meat, Poultry, etc.
- 22. Chapter IX: Fricasseeing, Section II: Fricasseeing Fish etc.
- 23. Chapter X: Ragoos, Section I: Butcher's Meat
- 24. Chapter X: Ragoos, Section II: Ragoos of Poultry, Vegetables, etc.
- 25. Chapter XI: Gravies, Cullises and other Sauces
- 26. Chapter XII: Made Dishes, Section I: Butcher's Meat, First Half
- 27. Chapter XII: Made Dishes, Section I: Butcher's Meat, Second Half
- 28. Chapter XII: Made Dishes, Section II: Made Dishes of Poultry, etc.
- 29. Chapter XIII: Vegetables and Roots
- 30. Chapter XIV: Puddings, Section I: Boiled Puddings
- 31. Chapter XIV: Puddings, Section II: Baked Puddings
- 32. Chapter XV: Pies, Section I: Meat Pies
- 33. Chapter XV: Pies, Section II: Pies made of Poultry, etc.
- 34. Chapter XV: Pies, Section III: Fruit Pies, etc.
- 35. Chapter XV: Pies, Section IV: Fish Pies
- 36. Chapter XVI: Pancakes and Fritters
- 37. Chapter XVII: Tarts and Puffs, Section I: Different Kinds of Tarts
- 38. Chapter XVII: Tarts and Puffs, Section II: Puffs, etc.
- 39. Chapter XVIII: Cheesecakes and Custards, Section I: Cheesecakes
- 40. Chapter XVIII: Cheesecakes and Custards, Section II: Custards
- 41. Chapter XIX: Cakes, Biscuits, etc.
- 42. Chapter XX: The Art of Confectionary, Section I: The Method of Preparing Sugars and Colors
- 43. Chapter XX: The Art of Confectionary, Section II: Creams and Jams
- 44. Chapter XX: The Art of Confectionary, Section III: Jellies, Syllabubs, etc.
- 45. Chapter XX: The Art of Confectionary, Section IV: Preserving Fruit, etc.
- 46. Chapter XX: The Art of Confectionary, Section V: Drying and Candying
- 47. Chapter XX: The Art of Confectionary, Section VI: Ornaments in Confectionary
- 48. Chapter XXI: Pickling, First Half
- 49. Chapter XXI: Pickling, Second Half
- 50. Chapter XXII: Collaring
- 51. Chapter XXIII: Potting, Section I: Meat and Poultry
- 52. Chapter XXIII: Potting, Section II: Fish
- 53. Chapter XXIV: Curing Various Kinds of Meats, Sousings, etc.
- 54. Chapter XXV: Methods of Keeping Vegetables, Fruits, etc.
- 55. Chapter XXVI: Possets, Gruels, etc.
- 56. Chapter XXVII: Made Wines, etc.
- 57. Chapter XXVIII: Cordial Waters
- 58. Chapter XXIX: The Art of Brewing, Section I: The Principles on which a Copper should be built for Brewing
- 59. Chapter XXIX: The Art of Brewing, Section II: On the proper Management of Vessels for Brewing, and the necessity of keeping them in due Order
- 60. Chapter XXIX: The Art of Brewing, Section III: Directions for the Management of the Mash-tub, Penstaff, etc.
- 61. Chapter XXIX: The Art of Brewing, Section IV: Of the proper Time of Brewing
- 62. Chapter XXIX: The Art of Brewing, Section V: On the Quality of Water proper for Brewing
- 63. Chapter XXIX: The Art of Brewing, Section VI: Of the Quality of the Malt and Hops most proper to be chosen for Brewing, with some necessary Observations on the Management of each
- 64. Chapter XXIX: The Art of Brewing, Section VII: The Process, or Practical Part of Brewing
- 65. Chapter XXIX: The Art of Brewing, Section VIII: Containing the proper Management of Malt Liquors, with some necessary Observations on the Whole
- 66. Chapter XXIX: The Art of Brewing, Section IX: Containing the proper Method of bottling Malt Liquors
- 67. Chapter XXX: Directions for Trussing Poultry
- 68. The Art of Carving
- 69. The New Family Receipt-Book, Section I
- 70. The New Family Receipt-Book, Section II
- 71. The New Family Receipt-Book, Section III
- 72. The New Family Receipt-Book, Section IV
- 73. The New Family Receipt-Book, Section V
- 74. The New Family Receipt-Book, Section VI
- 75. The New Family Receipt-Book, Section VII
关于
As there is scarce an individual who is not aware of the comfort resulting from a regular and cleanly meal, it may appear to many labor lost, to write a preface to a work which is designed to teach us how to prepare such a repast. But, in the daily progress of life, we may often discover an amiable and accomplished woman, who possesses a general knowledge, with the exception of domestic cookery, which, I must be suffered to remark, is a subject of infinitely greater importance to her than superficial acquirements, whether we consider her as a daughter, wife, or mother. Indeed, she can never be properly the mistress of a family, unless she makes herself acquainted with its interior economy. Exclusive of the necessity of such knowledge, it is surprising, how much such a woman, possessed of it, may save in the yearly expenditure of her family, which, in the present times, is an object of material importance to all persons of moderate incomes, for whom this book is peculiarly adapted, combining economy and gentility in its receipts and directions. - Summary by Advertisement in book
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标签: Modern Domestic Cookery audio, Modern Domestic Cookery - William Augustus Henderson audio, 烹饪 audio, 住宅与家居 audio, 非小说类 audio, free audiobook, free audio book, audioaz






