This edition had all images removed.

Title: The Chemistry of Cookery

Contents: Introductory -- The boiling of water -- Albumen -- Gelatin, fibrin, and the juices of meat -- Roasting and grilling -- Count Rumford's roaster -- Frying -- Stewing -- Cheese -- Fat: milk -- The cookery of vegetables -- Gluten: bread -- Vegetable casein and vegetable juices -- Count Rumford's cookery and cheap dinners -- Count Rumford's substitute for tea and coffee -- The cookery of wine -- The vegetarian question -- Malted food -- The physiology of nutrition.

Credits: Produced by Chris Curnow, Emmy and the Online Distributed
Proofreading Team at http://www.pgdp.net (This file was
produced from images generously made available by The
Internet Archive)

Summary: "The Chemistry of Cookery" by W. Mattieu Williams is a scientific publication written in the late 19th century. This work explores the intricate relationship between chemistry and culinary practices, aiming to provide readers with a scientific understanding of cooking processes and food preparation. It highlights the importance of knowledge in transforming the kitchen into a space of innovation rather than mere tradition-based cooking. The opening of the book establishes the author’s intent to address the lack of scientific exploration in the field of cookery. Williams discusses the basic principles of various cooking methods, beginning with boiling water, and emphasizes how everyday culinary processes can be understood through chemistry. He explains the transformations that occur during cooking, as well as the practical implications these have for flavor and nutrition, inviting the reader to reconsider conventional techniques in cooking. The author promises that with a better grasp of the underlying science, cooks can enhance both efficiency and flavor in their culinary endeavors. (This is an automatically generated summary.)

Reading Level: Reading ease score: 53.9 (10th to 12th grade). Somewhat difficult to read.

Author: Williams, W. Mattieu (William Mattieu), 1820-1892

EBook No.: 53458

Published: Nov 6, 2016

Downloads: 336

Language: English

Subject: Cooking

LoCC: Technology: Home economics

Category: Text

Rights: Public domain in the USA.

This edition has images.

Title: The Chemistry of Cookery

Contents: Introductory -- The boiling of water -- Albumen -- Gelatin, fibrin, and the juices of meat -- Roasting and grilling -- Count Rumford's roaster -- Frying -- Stewing -- Cheese -- Fat: milk -- The cookery of vegetables -- Gluten: bread -- Vegetable casein and vegetable juices -- Count Rumford's cookery and cheap dinners -- Count Rumford's substitute for tea and coffee -- The cookery of wine -- The vegetarian question -- Malted food -- The physiology of nutrition.

Credits: Produced by Chris Curnow, Emmy and the Online Distributed
Proofreading Team at http://www.pgdp.net (This file was
produced from images generously made available by The
Internet Archive)

Summary: "The Chemistry of Cookery" by W. Mattieu Williams is a scientific publication written in the late 19th century. This work explores the intricate relationship between chemistry and culinary practices, aiming to provide readers with a scientific understanding of cooking processes and food preparation. It highlights the importance of knowledge in transforming the kitchen into a space of innovation rather than mere tradition-based cooking. The opening of the book establishes the author’s intent to address the lack of scientific exploration in the field of cookery. Williams discusses the basic principles of various cooking methods, beginning with boiling water, and emphasizes how everyday culinary processes can be understood through chemistry. He explains the transformations that occur during cooking, as well as the practical implications these have for flavor and nutrition, inviting the reader to reconsider conventional techniques in cooking. The author promises that with a better grasp of the underlying science, cooks can enhance both efficiency and flavor in their culinary endeavors. (This is an automatically generated summary.)

Reading Level: Reading ease score: 53.9 (10th to 12th grade). Somewhat difficult to read.

Author: Williams, W. Mattieu (William Mattieu), 1820-1892

EBook No.: 53458

Published: Nov 6, 2016

Downloads: 336

Language: English

Subject: Cooking

LoCC: Technology: Home economics

Category: Text

Rights: Public domain in the USA.