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Listen audiobook » Science » The Chemistry of Cookery - W. Mattieu Williams

Great audiobook "The Chemistry of Cookery - W. Mattieu Williams" online free

This book, written in the late 1800s, is a book of chemistry that explains the whys and hows of cooking to trained chefs and laymen alike. The book deals with some compounds of common foodstuffs, like albumen or gluten, and illustrates what happens from a chemist's point of view during certain types of food preparation like roasting, frying, or stewing. A part of the chapters also details adulterations of food - thankfully since outlawed - and how to detect them in the finished product.

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PrefaceIntroductoryThe Boiling of WaterAlbumenGelatin, Fibrin, and the Juices of MeatRoasting and GrillingCount Rumford's RoasterFryingStewingCheese Part 1Cheese Part 2Fat--MilkThe Cookery of VegetablesGluten--BreadVegetable Casein and Vegetable JuicesCount Rumford's Cookery and Cheap Dinners.Count Rumford's Substitute for Tea and CoffeeThe Cookery of Wine Part 1The Cookery of Wine Part 2The Vegetarian QuestionThe Physiology of NutritionMalted Food
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The Chemistry of Cookery - W. Mattieu Williams - W. Mattieu Williams

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On this page you can listen to the audiobook "The Chemistry of Cookery - W. Mattieu Williams (W. Mattieu Williams)" online. The audiobook is a prime representative of the genre "Science / Cooking".