Completed chapters are marked in this color.
Assigned chapters are marked in this color.
19 of 19 (100%) sections assigned
18 of 19 (95%) sections completed
This project has a dedicated proof-listener who will listen to all sections: smijen
| Section | Title | Reader | Notes | Listen Url | Status |
|---|---|---|---|---|---|
| 0 | Preface | Belgrave | PL OK | ||
| 1 | Chapter I pt 1: Fonds de Cuisine | JaneySpeaks | PL OK | ||
| 2 | Chapter I pt 2: Fonds de Cuisine | JaneySpeaks | PL OK | ||
| 3 | Chapter II: The Leading Warm Sauces | RuthieG | PL OK | ||
| 4 | Chapter III pt 1: The Small Compound Sauces | bropops4 | PL OK | ||
| 5 | Chapter III pt 2: The Small Compound Sauces | bropops4 | PL OK | ||
| 6 | Chapter IV: Cold Sauces and Compound Butters | joangel | PL OK | ||
| 7 | Chapter V: Savoury Jellies or Aspics | joangel | PL OK | ||
| 8 | Chapter VI: The Court-Bouillons and the Marinades | joangel | Ready for spot PL | ||
| 9 | Chapter VII pt 1: Elementary Preparations | MrsHand | PL OK | ||
| 10 | Chapter VII pt 2: Elementary Preparations | bropops4 | PL OK | ||
| 11 | Chapter VIII: The Various Garnishes for Soups | Belgrave | PL OK | ||
| 12 | Chapter IX: Garnishing Preparations for Relevees and Entrees | Belgrave | PL OK | ||
| 13 | Chapter X pt 1: Leading Culinary Operations | bropops4 | PL OK | ||
| 14 | Chapter X pt 2: Leading Culinary Operations | bropops4 | PL OK | ||
| 15 | Chapter X pt 3: Leading Culinary Operations | bropops4 | PL OK | ||
| 16 | Chapter X pt 4: Leading Culinary Operations | bropops4 | PL OK | ||
| 17 | Chapter X pt 5: Leading Culinary Operations | MrsHand | PL OK | ||
| 18 | Chapter X pt 6: Leading Culinary Operations | dii | PL OK |