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Art Of Cookery Made Plain And Easy

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By: (1708-1770)

Hannah Glasse's "Art Of Cookery Made Plain And Easy" is a timeless classic that offers practical and straightforward advice for cooking delicious and nutritious meals. Glasse's writing style is clear and easy to follow, making even complicated recipes seem achievable for the average cook.

One of the standout features of this book is Glasse's emphasis on using fresh, seasonal ingredients and simple cooking techniques. Her recipes are a mix of traditional British dishes and more exotic fare, providing a diverse range of options for any home cook.

While some of the recipes may seem outdated by modern standards, the principles of good cooking that Glasse outlines are still relevant today. This book is a must-have for anyone looking to improve their culinary skills and is sure to become a well-loved staple in any kitchen.

Book Description:
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 of this 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

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