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The Chemistry of Cookery
William Mattieu Williams
Why water boils and what roasting really does: Mattieu Williams brings chemistry to the stove, from albumen and gelatin to Count Rumford's roaster and the truth about frying. Science journalism aimed squarely at the kitchen, decades ahead of the food science shelf. Every cooking method explained by what actually happens. Understand the fire you cook with.
Every copy includes a printable PDF edition, a beautifully typeset book you can print, mark up in the margins, and keep on your shelf. Yours the moment you own it.
24 chapters
- 1THE CHEMISTRY of COOKERY
- 2PREFACE.
- 3CONTENTS.
- 4CHAPTER I. INTRODUCTORY.
- 5CHAPTER II. THE BOILING OF WATER.
- 6CHAPTER III. ALBUMEN.
- 7CHAPTER IV. GELATIN, FIBRIN, AND THE JUICES OF MEAT.
- 8CHAPTER V. ROASTING AND GRILLING.
- 9CHAPTER VI. COUNT RUMFORD’S ROASTER.
- 10CHAPTER VII. FRYING.
- 11CHAPTER VIII. STEWING.
- 12CHAPTER IX. CHEESE.
- 13CHAPTER X. FAT—MILK.
- 14CHAPTER XI. THE COOKERY OF VEGETABLES.
- 15CHAPTER XII. GLUTEN—BREAD.
- 16CHAPTER XIII. VEGETABLE CASEIN AND VEGETABLE JUICES.
- 17CHAPTER XIV. COUNT RUMFORD’S COOKERY AND CHEAP DINNERS.
- 18CHAPTER XV. COUNT RUMFORD’S SUBSTITUTE FOR TEA AND COFFEE.
+ 6 more. The full contents open with the book.
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