The Art Of Cookery Made Plain And Easy: Free Audiobook and Listening Guide

The Art Of Cookery Made Plain And Easy, credited to Hannah Glasse, 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 The Art Of Cookery Made Plain And Easy by Hannah Glasse. Read in English by Steve C 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

Recording facts

• Recording title: The Art Of Cookery Made Plain And Easy
• Author credits: Hannah Glasse
• Language: English
• Original MP3 tracks: 47
• Listed recording duration: 19:48:20

Catalogue topics

• cookery
• food
• cuisine
• cooking
• recipe
• cook
• kitchen
• household

Opening tracks: first 24 of 47

1. 01 - To The Reader — 10:16
2. 02 - The Editor's Preface — 3:52
3. 03 - Chapter 1-Part 1 - Of Roasting, Boiling etc — 25:51
4. 04 - Ch 1-Pt 2 - Of Roasting, Boiling etc (from: to roast Mutton venison fashion) — 25:00
5. 05 - Chapter 2-Part 1 - Made Dishes — 34:26
6. 06 - Ch 2-Pt 2 - Made Dishes (from: To roast a Turkey the genteel way) — 31:20
7. 07 - Ch 2-Pt 3 - Made Dishes (from: To stew a rump of beef or Briscuit the French way) — 31:48
8. 08 - Ch 2-Pt 4 - Made Dishes (from: To bake Lamb and Rice) — 32:17
9. 09 - Ch 2-Pt 5 - Made Dishes (from: To dress a Ham à la Braise) — 32:38
10. 10 - Ch 2-Pt 6 - Made Dishes (from: To stew a Turkey brown the nice way) — 32:12
11. 11 - Ch 2-Pt 7 - Made Dishes (from: To boil ducks the French way) — 32:15
12. 12 - Ch 2-Pt 8 - Made Dishes (from: To roast a Calf's Liver) — 36:14
13. 13 - Chapter 3 - Find how expensive a French Cook's Sauce is — 11:39
14. 14 - Chapter 4 - Make a Number of pretty little Dishes fit for a Supper — 31:33
15. 15 - Chapter 5 - To Dress Fish — 8:27
16. 16 - Chapter 6 - Of Soups and Broths — 33:27
17. 17 - Chapter 7 - Of Puddings — 11:04
18. 18 - Chapter 8 - Of Pies — 35:24
19. 19 - Chapter 9-Part 1 - For Lent, or a Fast Dinner — 29:11
20. 20 - Ch 9-Pt 2 - For Lent (from: To make fine Fritters) — 40:23
21. 21 - Ch 9-Pt 3 - For Lent (from: To broil Shrimp, Cod, Salmon, Whiting, or Haddock) — 29:53
22. 22 - Ch 9-Pt 4 - For Lent (from: To roast a Fillet or Collar of Sturgeon) — 29:55
23. 23 - Ch 9-Pt 5 - For Lent (from: To fry Artichokes) — 33:44
24. 24 - Ch 9-Pt 6 - For Lent (from: An Amulet of Beans) — 32:16

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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.