Cassell's Vegetarian Cookery: Free Audiobook and Listening Guide

Cassell's Vegetarian Cookery, credited to Arthur Gay Payne, is available as a LibriVox volunteer audiobook. This guide identifies the recording, its source summary and its audio tracks.

About the work

The LibriVox catalogue summary, preserved with the recording, reads:

LibriVox recording of Cassell's Vegetarian Cookery by Arthur Gay Payne. Read in English by BettyB; Caprifolium; larryhayes7; Jael Baldwin; SamW; Amelia Chesley; jftocanada; Kalynda This is a little cookbook of vegetarian recipes, which were only slowly gaining popularity in England at the time of its publication in 1891. The recipes are all very clearly described, and any modern listener should be able to try them out if any of them strike their fancy. - Summary by Carolin

Recording facts

• Recording title: Cassell's Vegetarian Cookery
• Author credits: Arthur Gay Payne
• Language: English
• Original MP3 tracks: 26
• Listed recording duration: 7:18:52

Catalogue topics

• food
• cooking
• vegetarian
• cook
• kitchen
• vegan
• 1891

Opening tracks: first 24 of 26

1. 01 - Preface — 1:56
2. 02 - Introduction — 21:49
3. 03 - Chapter I: Soups - General Instructions — 12:52
4. 04 - Chapter I: Soups - Recipes, part 1 — 20:23
5. 05 - Chapter I: Soups - Recipes, part 2 — 18:51
6. 06 - Chapter I: Soups - Recipes, part 3 — 20:22
7. 07 - Chapter II: Sauces, part 1 — 18:58
8. 08 - Chapter II: Sauces, part 2 — 24:43
9. 09 - Chapter III: Savoury Rice, Macaroni, Oatmeal, etc. - Rice — 17:54
10. 10 - Chapter III: Savoury Rice, Macaroni, Oatmeal, etc. - Macaroni — 14:21
11. 11 - Chapter III: Savoury Rice, Macaroni, Oatmeal, etc. - Oatmeal etc. — 12:20
12. 12 - Chapter IV: Eggs (savoury) and Omelets - Eggs — 28:41
13. 13 - Chapter IV: Eggs (savoury) and Omelets - Omelets — 14:15
14. 14 - Chapter V: Salads and Sandwiches — 28:27
15. 15 - Chapter VI: Savoury Dishes - Mushrooms — 19:55
16. 16 - Chapter VI: Savoury Dishes - Fritters — 12:03
17. 17 - Chapter VII: Vegetables - Substantial Vegetables, part 1 — 23:03
18. 18 - Chapter VII: Vegetables - Substantial Vegetables, part 2 — 13:09
19. 19 - Chapter VIII: Vegetables, Fresh, part 1 — 18:09
20. 20 - Chapter VIII: Vegetables, Fresh, part 2 — 18:11
21. 21 - Chapter IX: Preserved Vegetables and Fruits — 12:38
22. 22 - Chapter X: Jellies (Vegetarian) and Jams — 16:33
23. 23 - Chapter XI: Creams, Custards, and Cheese-Cakes — 13:46
24. 24 - Chapter XII: Stewed Fruits and Fruit Ices — 15:41

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Source and rights

This is a record from LibriVox's official Internet Archive collection, with a public-domain licence recorded in its metadata. LibriVox's policy includes its catalogue summaries as well as its recordings. Its public-domain assessment follows United States law; copyright status can differ elsewhere. The summary and track facts are reproduced and reformatted from that record. Dates attached to the archive upload are not treated as original book publication dates.