Project Gutenberg 2016-11-06 Public domain in the USA. 288 Williams, W. Mattieu (William Mattieu) 1820 1892 Williams, William Mattieu The Chemistry of Cookery 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. 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) "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 ease score: 53.9 (10th to 12th grade). Somewhat difficult to read. en Cooking TX Text Category: Science - Chemistry/Biochemistry Category: Cooking & Drinking 716173 2025-08-21T10:08:31.578893 text/html 684323 2024-10-23T01:21:24 text/html 2191348 2025-08-21T10:08:42.813834 application/epub+zip 2188011 2025-08-21T10:08:33.909910 application/epub+zip 728556 2025-08-21T10:08:32.868837 application/epub+zip 2367756 2025-08-21T10:08:49.124831 application/x-mobipocket-ebook 2300722 2025-08-21T10:08:41.423815 application/x-mobipocket-ebook 843560 2022-09-24T09:23:03.249912 application/x-mobipocket-ebook 615154 2025-08-21T10:08:30.411900 text/plain; charset=us-ascii 595217 2024-10-23T01:21:24 text/plain; charset=us-ascii 16673 2025-08-21T10:08:49.272778 application/rdf+xml 22239 2025-08-21T10:08:32.996835 image/jpeg 3265 2025-08-21T10:08:32.933826 image/jpeg 2261238 2025-08-21T10:08:31.669877 application/octet-stream application/zip Archives containing the RDF files for *all* our books can be downloaded at https://book.klll.cc/wiki/Gutenberg:Feeds#The_Complete_Project_Gutenberg_Catalog en.wikipedia