COMPLETE Culture and Cooking; Or, Art in the Kitchen -ck

[Carolin]

Culture and Cooking; Or, Art in the Kitchen by Catherine Owen ( - 1889).

This project is now complete! All audio files can now be found on the catalog page for this project: http://librivox.org/culture-and-cooking-or-art-in-the-kitchen-by-catherine-owen/

This is not a cookery book. It makes no attempt to replace a good one; it is rather an effort to fill up the gap between you and your household oracle, whether she be one of those exasperating old friends who maddened our mother with their vagueness, or the newer and better lights of our own generation, the latest and best of all being a lady as well known for her novels as for her works on domestic economy—one more proof, if proof were needed, of the truth I endeavor to set forth—if somewhat tediously forgive me—in this little book: that cooking and cultivation are by no means antagonistic. Who does not remember with affectionate admiration Charlotte Bronté taking the eyes out of the potatoes stealthily, for fear of hurting the feelings of her purblind old servant; or Margaret Fuller shelling peas?

The chief difficulty, I fancy, with women trying recipes is, that they fail and know not why they fail, and so become discouraged, and this is where I hope to step in. But although this is not a cookery book, insomuch as it does not deal chiefly with recipes, I shall yet give a few; but only when they are, or I believe them to be, better than those in general use, or good things little known, or supposed to belong to the domain of a French chef, of which I have introduced a good many. Should I succeed in making things that were obscure before clear to a few women, I shall be as proud as was Mme. de Genlis when she boasts in her Memoirs that she has taught six new dishes to a German housewife. Six new dishes! When Brillat-Savarin says: "He who has invented one new dish has done more for the pleasure of mankind than he who has discovered a star." ( the Preface)

• 1. How to claim a part, and "how it all works" here To find a section to record, simply look at point 5. below at the sections. All the ones without names beside them are "up for grabs." Click "Post reply" at the top left of the screen and tell us which section you would like to read (include the section number from the left-most column in the reader list, please). Read points 6. to 8. below for what to do before, during and after your recording.
  2. New to recording? Please read our Newbie Guide to Recording!
  3. Is there a deadline? We ask that you submit your recorded sections within 1-2 months of placing your claim. Please note that to be fair to the readers who have completed their sections in a timely way, if you haven't submitted your recording(s) after two months, your sections will automatically be re-opened for other readers to claim, unless you post in this thread to request an extension. Extensions will be granted at the discretion of the Book Coordinator. If you cannot do your section, for whatever reason, just let me know and it'll go back to the pool. There's no shame in this; we're all volunteers and things happen.Please do not sign up for more sections than you can complete within the two month deadline.
  4. Where do I find the text? Source text (please only read from this text!): http://www.gutenberg.org/ebooks/29982
  5. Please claim sections (the numbers in the first column below)! If this is your first recording, please let me know under which name or pseudonym you'd like to appear in the LibriVox catalogue. We can also link to a personal website/blog.
     
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  6. BEFORE recording: Please check the Recording Notes: http://librivox.org/forum/viewtopic.php?p=6427#6430
     
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     START of recording (Intro)
     • "Chapter [number] of Culture and Cooking; Or, Art in the Kitchen. This is a LibriVox recording. All LibriVox recordings are in the public domain. For more information, or to volunteer, please visit: librivox DOT org"
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     Any questions?
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[Carolin]

another fun book on cooking all readers and a dpl are most welcome

[BettyB]

I would like to start us off with 3 and 13.

BettyB

[Carolin]

awesome, betty, thank you so much!

[Peter Why]

I'd like to read Chapter 2, on bread, please.
Peter

[Carolin]

thank you peter

[Peter Why]

Carolin, do you want "Chapter <number>" or "Section <number>" in the introduction?

Peter

[Carolin]

Chapter is good in this project i think, as none of the chapters were split into two, and some chapters are called chapter

Thank you for asking

[Carolin]

Lets move over to readers wanted

[Peter Why]

Here's chapter 2: https://librivox.org/uploads/carolin/cultureandcooking_02_owen_128kb.mp3
(19.04)

Peter

[jftocanada]

Hello Carolin,

I would like to claim chapter 10: "Sauces"

Thank you,

jftocanada

[Carolin]

thank you both

[BettyB]

I see in the MW that I have Chapter 3 as ready for PL. According to my notes and my somewhat fading memory I have not read this chapter as yet.

Betty

[Carolin]

My apologies, betty. I accidentally entered section 2 in the slot for section 3. This is fixed

[AusMatt]

I would like to do sections 4 and 5 thanks.. This is my first recording, can you put it under "Matthew Tink"