Cheese and its economical uses in the diet
Exploring Cheese's Culinary and Economic ImpactBy Caroline Louisa Hunt, C. F. Langworthy
Length1h 39m
About this audiobook
In "Cheese and its Economical Uses in the Diet," readers embark on a delectable journey through the intricate tapestry of cheese as a cornerstone of culinary excellence and nutritional value. This anthology artfully combines a rich array of literary styles and culinary wisdom, encompassing both historical insights and modern applications. With a focus on cheese's versatile and economical merits, the collection encapsulates an era's culinary innovation, offering standout explorations of cheese's role in diverse dietary experiences, without attributing highlights to individual authors, but rather to the collective genius of its contributors. The compendium features the conjoined culinary expertise of Caroline Louisa Hunt and C. F. Langworthy, whose backgrounds in food research and nutrition illuminate the historical context of cheese consumption. Their contributions resonate with the burgeoning nutrition movement of the early 20th century, capturing the zeitgeist of an era where dietary resourcefulness was paramount. The anthology serves as a confluence of thought from authors who each bring a distinct perspective, enriching the collective narrative on cheese. "Cheese and its Economical Uses in the Diet" is a treasure trove for those keen on exploring culinary diversity through the lens of a single but multifaceted ingredient. Readers are invited to immerse themselves in this collection, not merely for the love of cheese but also for the profound insights into its cultural and nutritional significance. The anthology offers an exceptional opportunity to appreciate the dialogue between varied voices, providing both an education in economy and a celebration of culinary creativity.
Audiobook details
GenrePsychology, Literary Classics
Length1 hr 39 mins
Narrated byListen with 1,000+ voices
FormateBook with Audio
Publish dateJul 10, 2023
LanguageEnglish
Table of contents
1FOOTNOTES:
26Cottage Cheese.
2FOOTNOTES:
27Sour-Cream Cheese.
3CHEDDAR AND AMERICAN FULL-CREAM CHEESE.
28Uncooked Curd, or French Cottage Cheese.
4ENGLISH DAIRY CHEESE.
29Junket.
5SOFT CREAM CHEESES.
30Buttermilk Cheese.
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6NEUFCHÂTEL CHEESE.
31Buttermilk Cream.
7PARMESAN CHEESE.
32Devonshire Cream.
8SAP SAGO.
33FOOTNOTES:
9GORGONZOLA AND ROQUEFORT.
34CHEESE DISHES AND THEIR PREPARATION.
10POTTED OR SANDWICH CHEESES.
35Cheese Sauce No. 1.
11SWISS CHEESE (EMMENTALER, GRUYÈRE, ETC.).
36Cheese Sauce No. 2.
12EDAM CHEESE.
37Cheese Sauce No. 3.
13BRIE AND CAMEMBERT CHEESE.
38Cheese Sauce No. 4.
14COTTAGE CHEESE.
39Cheese Fondue No. 1.
15FOOTNOTES:
40Cheese Fondue No. 2.
16THE CARE OF CHEESE IN THE HOME.
41Boiled Fondue.
17CHEESE AS A FOOD.
42Rice Fondue.
18THE FLAVOR OF CHEESE.
43Corn and Cheese Soufflé.
19FOOTNOTES:
44Welsh Rabbit.
20NUTRITIVE VALUE AND COST OF CHEESE AND SOME OTHER FOOD MATERIALS.
45Tomato Rabbit.
21FOOTNOTES:
46Green Corn, Tomato, and Cheese.
22FOOTNOTES:
47Macaroni and Cheese No. 1.
23THE USE OF CHEESE IN THE DIET.
48Macaroni and Cheese No. 2.
24BILL-OF-FARE MAKING WITH CHEESE AS THE CENTRAL FOOD.
49Macaroni with Cheese and Tomato Sauce.
25Curds and Whey.
50Italian Macaroni and Cheese.
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