Condiments, Spices and Flavors
In this pamphlet no attempt has been made to give specific directions as to the uses of spices and condiments. It must be borne in mind that their usage results neither from the demands of fashion nor of a vitiated sense of taste, but from their own germicidal and preservative qualities. … A short account of the divers kinds and qualities of these excellent substances may lead, it is hoped, to a more intelligent use of them in cookery. - Excerpt from the preface.
Genre(s): Cooking
Language: English
| Section | Chapter | Reader | Time |
|---|---|---|---|
| Play 00 | Preface | Larry Wilson |
00:01:44 |
| Play 01 | Condiments, Spices and Flavors | Darrell Nobles |
00:07:21 |
| Play 02 | Salt to Allspice | Brize C |
00:06:57 |
| Play 03 | Nutmeg to Long Pepper | Brize C |
00:05:52 |
| Play 04 | Cumin to Celery | Alex |
00:05:41 |
| Play 05 | Fennel to Tarragon | Erin Stone |
00:05:59 |
| Play 06 | Onion to Capers | Gini Rosario |
00:05:20 |
| Play 07 | Turmeric to Ginger | BettyB |
00:06:31 |
| Play 08 | Chili to Ketchup | BettyB |
00:07:31 |
| Play 09 | Soy to Olive | BettyB |
00:06:06 |
| Play 10 | Candle-nut to Limes and Lemons | Brize C |
00:07:45 |