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Mrs Beeton's Book of Household Management

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ISBN-10: 0192833456

ISBN-13: 9780192833457

Edition: 2000 (Abridged)

Authors: Isabella Beeton, Nicola Humble

List price: $15.95
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'As with the commander of an army, or the leader of any enterprise, so it is with the mistress of a house.' A founding text of Victorian middle-class identity, Household Management is today one of the great unread classics. Over a thousand pages long, and written when its author was only 22, it offered highly authoritative advice on subjects as diverse as fashion, child-care, animal husbandry, poisons, and the management of servants. To the modern reader expecting stuffy moralizing and watery vegetables, Beeton's book is a revelation: it ranges widely across the foods of Europe and beyond, actively embracing new food stuffs and techniques, mixing domestic advice with discussions of science,…    
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Book details

List price: $15.95
Copyright year: 2000
Publisher: Oxford University Press, Incorporated
Publication date: 5/18/2000
Binding: Paperback
Pages: 672
Size: 5.08" wide x 7.72" long x 1.38" tall
Weight: 1.166
Language: English

Isabella Mary Beeton was born in London is 1836, where she grew up in a household of twenty-one children. It took Isabella four years to compile her masterwork, publishing Mrs Beeton's Book of Household Management in 1861. It contains an enormous amount of information to help people live, in Isabella Beeton's own words, 'economically, tastefully and well'. Her style, imparting information as clearly and simply as possible, was hugely influential. The book sold 60,000 copies in its first year, but Isabella Beeton died four years later, in 1865, aged just twenty-eight. The enduring popularity of Mrs Beeton's Book of Household Management is testament to the quality of her advice.

Nicola Humble is a Lecturer in English at Roehampton Institute of Higher Education.

Introduction
Note on the Text
Select Bibliography
A Chronology of Isabella Beeton
Preface
the Mistress
the Housekeeper
Arrangement and Economy of the Kitchen
Introduction to Cookery
General Directions for Making Soups
Recipes*
the Natural History of Fishes*
Recipes*
Sauces, Pickles, Gravies, and Forcemeats: General Remarks
Recipes*
Various Modes of Cooking Meat: General Remarks
General Observations on Quadrupeds*
Recipes*
General Observations on the Sheep and Lamb
Recipes*
General Observations on the Common Hog
Recipes*
General Observations on the Calf*
Recipes*
General Observations on Birds
Recipes*
General Observations on Game*
Recipes*
General Observations on Vegetables
Recipes*
General Observations on Puddings and Pastry
General Observations on Creams, Jellies, Souffl�s, Omelets, and Sweet Dishes
Recipes*
General Observations on Preserves, Confectionary, Ices, and Dessert Dishes
Recipes*
General Observations on Milk, Butter, Cheese, and Eggs*
Recipes
General Observations on Bread, Biscuits, and Cakes
Recipes*
General Observations on Beverages
Recipes*
Invalid Cookery
Recipes*
Dinners and Dining
Domestic Servants*
the Rearing, Management, and Diseases of Infancy and Childhood*
the Doctor*
Legal Memoranda*
Explanatory Notes
Index