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Cassell's Vegetarian Cookery

A Manual of Cheap and Wholesome DietBy A. G. Payne

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Length7h 54m

About this audiobook

In "Cassell's Vegetarian Cookery," A. G. Payne presents a comprehensive guide to vegetarian cuisine that transcends mere recipe collection, positioning itself within the broader cultural dialogue of the late 19th century regarding food, health, and ethical consumption. The text is characterized by its meticulous attention to ingredient sourcing, seasonal cooking, and the promotion of vegetarianism as an appealing lifestyle choice. Written in an accessible yet articulate prose style, the book is infused with a Victorian sensibility that reflects contemporaneous attitudes toward health and domesticity, providing not only recipes but also insights into the culinary trends of the era. A. G. Payne, an advocate for vegetarianism during a time when meat consumption was ubiquitous, drew from personal convictions deeply rooted in the ethical treatment of animals and the belief in the health benefits of a plant-based diet. His background likely informed his commitment to elevating vegetarian cooking beyond its perceived limitations, thus championing the idea that a meat-free diet can be both diverse and delectable. His expertise and passion for the culinary arts shine through in every page, making it clear that he was a pioneer in promoting vegetarian diets at a pivotal moment in culinary history. Readers seeking to explore the depths of vegetarian cooking will find "Cassell's Vegetarian Cookery" an indispensable resource that combines historical context with practical application. This text is not only a cookbook but a manifesto that invites both seasoned chefs and culinary novices to reconsider their dietary choices. By embracing the wisdom contained within these pages, one can enjoy the rich tapestry of flavors and health benefits that a vegetarian lifestyle promises.

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Audiobook details

GenreOther

Length7 hrs 54 mins

Narrated byListen with 1,000+ voices

FormateBook with Audio

Publish dateSep 16, 2022

LanguageEnglish

1Introduction

17STEWED FRUITS AND FRUIT ICES.

2CHELSEA TABLE JELLIES,

18CAKES AND BREAD.

3E.F. LANGDALE’S PRIZE MEDAL Flavouring Essences and Domestic Specialities

19PIES AND PUDDINGS.

4INTRODUCTION.

20INDEX.

5GENERAL INSTRUCTIONS.

21INDEX.

Show all chapters

6SAUCES.

22What Girls Can Do. A Book for Mothers and Daughters. By PHYLLIS BROWNE, Author of “A Year’s Cookery.”

7RICE.

23A Handbook of Nursing for the Home and for the Hospital. By CATHERINE J. WOOD, Lady Superintendent of the Hospital for Sick Children, Great Ormond Street.

8EGGS (SAVOURY) AND OMELETS.

24The Ladies’ Physician. A Guide for Women to the Treatment of their Ailments. By a London Physician.

9SALADS AND SANDWICHES.

25How Women may Earn a Living. By MERCY GROGAN.

10MUSHROOMS.

26Etiquette of Good Society.

11FRITTERS.

27Health at School. By CLEMENT DUKES, M.D., B.S., Physician to Rugby School and to Rugby Hospital. 7s. 6d.

12SUBSTANTIAL VEGETABLES.

28The Influence of Clothing on Health. By FREDERICK TREVES, F.R.C.S, Surgeon to, and Lecturer on Anatomy at, the London Hospital. 2s.

13VEGETABLES, FRESH.

29The Eye, Ear, and Throat (The Management of). 3s. 6d.