Completed chapters are marked in this color.

Assigned chapters are marked in this color.

22 of 22 (100%) sections assigned

22 of 22 (100%) sections completed

Section	Title	Reader	Notes	Listen Url	Status
0	Preface	NikisEssentials			PL OK
1	Introductory	NikisEssentials			PL OK
2	The Boiling of Water	NikisEssentials			PL OK
3	Albumen	NikisEssentials			PL OK
4	Gelatin, Fibrin, and the Juices of Meat	NikisEssentials			PL OK
5	Roasting and Grilling	NikisEssentials			PL OK
6	Count Rumford's Roaster	NikisEssentials			PL OK
7	Frying	NikisEssentials			PL OK
8	Stewing	KevinS			PL OK
9	Cheese Part 1	adrianstephens			PL OK
10	Cheese Part 2	adrianstephens			PL OK
11	Fat--Milk	realisticspeakers			PL OK
12	The Cookery of Vegetables	GillH			PL OK
13	Gluten--Bread	realisticspeakers			PL OK
14	Vegetable Casein and Vegetable Juices	LightNDark			PL OK
15	Count Rumford's Cookery and Cheap Dinners.	tac107			PL OK
16	Count Rumford's Substitute for Tea and Coffee	ashleighjane			PL OK
17	The Cookery of Wine Part 1	Availle			PL OK
18	The Cookery of Wine Part 2	Availle			PL OK
19	The Vegetarian Question	KevinS			PL OK
20	The Physiology of Nutrition	elguti			PL OK
21	Malted Food	dmcdo24			PL OK