Length20h 46m
About this audiobook
In "The Century Cook Book," Mary Ronald presents an exhaustive culinary compendium that not only catalogs recipes but also reflects the evolving American palate at the turn of the 20th century. Written in a concise yet accessible style, the book combines classical techniques with innovative ideas, offering an array of dishes that range from simple everyday meals to elaborate dinner parties. Its organization into clear sections makes it both a practical kitchen guide and a cultural artifact, capturing the shift in American dining habits while advocating for the use of seasonal ingredients and preserving traditional methods. Mary Ronald, an influential figure in early 20th-century American cooking, drew upon her extensive culinary education and experience in hospitality to craft this comprehensive guide. Her passion for food and dedication to home cooking stemmed from her belief that cooking is an art form that nourishes both body and spirit. Ronald's background reflected a time when women were increasingly stepping into culinary roles, heightened by the burgeoning domestic science movement, which informed her approach to food writing and recipe development. Enthusiasts of culinary history and aspiring chefs alike will find "The Century Cook Book" invaluable in understanding not only cooking techniques but also the cultural shifts that influenced American cuisine. Ronald's engaging narrative and practical recipes invite readers to explore the kitchen as a space of creativity, tradition, and connection, making it an essential addition to any culinary library.
Audiobook details
Rating★★★★ 4.0 (76)
Includes Amazon, Goodreads, LibraryThing
GenreOther
Length20 hrs 46 mins
Narrated byListen with 1,000+ voices
FormateBook with Audio
Publish dateSep 16, 2022
LanguageEnglish
Table of contents
1Introduction
26BRAISING
2LAYING THE TABLE
27FRICASSEEING
3TABLE DECORATION
28SAUTÉING
4MENU OF THE “AL FRESCO” DINNER
29FRYING
5COURSES
30TO CLARIFY FAT
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6THE HOME DINNER
31TO TRY OUT SUET AND OTHER FATS
7SERVING THE INFORMAL DINNER
32TO PREPARE ARTICLES FOR FRYING BY COVERING THEM WITH EGG AND CRUMBS
8MENUS FOR LUNCHEON
33LARDING
9THE FIVE O’CLOCK TEA
34DAUBING
10A HOMILY ON COOKING
35BONING
11COOKING AS A PLEASURE AND AN ACCOMPLISHMENT
36MEASURING
12DISHES RECOMMENDED FOR FIRST LESSONS.
37STIRRING AND BEATING
13FIRST DAY’S DINNER
38HOW TO STONE OLIVES
14SECOND DAY’S DINNER
39HOW TO CUT BACON
15THIRD DAY’S DINNER
40HOW TO EXTRACT ONION JUICE
16FOURTH DAY’S DINNER
41CARAMEL
17WASTEFULNESS
42TO MAKE ROUX
18HOW TO UTILIZE WHAT SOME COOKS THROW AWAY
43TO MARINATE
19EMERGENCIES
44SALPICON
20THINGS TO REMEMBER
45SEASONING AND FLAVORING.
21CARE OF UTENSILS
46CROÛTONS AND CROUSTADES
22PART II RECEIPTS
47CHARTREUSE
23BAKING
48BEEF OR BROWN STOCK
24ROASTING
49FOR MACARONI, NOODLE, VERMICELLI, VEGETABLE OR PRINTANIÈRE, JULIENNE, TAPIOCA, AND CROÛTE-AU-POT SOUPS,
25BROILING
50THICKENING FOR SOUPS
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