Choice Cookery: Free Audiobook and Listening Guide

Choice Cookery, credited to Catherine Owen, 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 Choice Cookery by Catherine Owen. Read in English by MaryAnn; BettyB; Joseph Tabler; Brandon Weston Choice cookery is not intended for households that have to study economy, except where economy is a relative term; where, perhaps, the housekeeper could easily spend a dollar for the materials of a luxury, but could not spare the four or five dollars a caterer would charge. Many families enjoy giving little dinners, or otherwise exercising hospitality, but are debarred from doing so by the fact that anything beyond the ordinary daily fare has to be ordered in, or an expensive extra cook engaged. And although we may regret that hospitality should ever be dependent on fine cooking, we have to take things as they are. It is not every hostess who loves simplicity that dares to practise it. It was to help the women who wish to know at a glance what is newest and best in modern cookery that these chapters were written for Harper’s Bazar, and are now gathered into a book. It is hoped by the writer that the copious details and simplification of different matters will enable those who have already achieved success in the plainer branches of cookery to venture further, and realize for themselves that it is only the “first step that costs.” - Summary by the Preface

Recording facts

• Recording title: Choice Cookery
• Author credits: Catherine Owen
• Language: English
• Original MP3 tracks: 33
• Listed recording duration: 5:29:35

Catalogue topics

• food
• cooking
• recipe
• lunch
• dinner
• 2017
• 1889
• meal

Opening tracks: first 24 of 33

1. 01 - Introduction — 11:54
2. 02 - Sauces — 11:44
3. 03 - White Sauces — 9:53
4. 04 - Brown Sauces — 9:57
5. 05 - Cold Sauces — 8:47
6. 06 - Soups — 10:40
7. 07 - Fish Entrées — 10:00
8. 08 - Various Ways of Serving Oysters — 10:00
9. 09 - Various Culinary Matters — 7:39
10. 10 - Entrées — 12:23
11. 11 - Entrées of Mutton Cutlets or Chops, Entrées of Sweetbreads — 10:18
12. 12 - On the Manner of Preparing Croquettes, Cutlets, Kromeskies, Rissoles, and Cigarettes — 9:16
13. 13 - Patties — 8:51
14. 14 - Entrées — 9:42
15. 15 - Entrées - continued — 10:03
16. 16 - Entrées - continued — 11:03
17. 17 - Cold Entrées, or Chaudfroids — 9:32
18. 18 - Cold Entrées — 11:17
19. 19 - Galantines, Ballotines, etc. — 9:32
20. 20 - How to 'Fillet.' - Cold Game Pies — 11:00
21. 21 - Garnishes — 8:54
22. 22 - Various Ways of Serving Vegetables — 9:23
23. 23 - Jellies — 9:28
24. 24 - Jellies - continued — 9:30

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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.