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The Chemistry of Cookery

by W. Mattieu Williams

21 sections · Download EPUB

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  1. 1Epigraph
  2. 2Preface
  3. 3Epigraph — Chapter I — Introductory
  4. 4Chapter II — The Boiling of Water
  5. 5Chapter III — Albumen
  6. 6Chapter IV — Gelatin, Fibrin, and the Juices of Meat
  7. 7Chapter V — Roasting and Grilling
  8. 8Chapter VI — Count Rumford’s Roaster
  9. 9Chapter VII — Frying
  10. 10Chapter VIII — Stewing
  11. 11Chapter IX — Cheese
  12. 12Chapter X — Fat — Milk
  13. 13Chapter XI — The Cookery of Vegetables
  14. 14Chapter XII — Gluten — Bread
  15. 15Chapter XIII — Vegetable Casein and Vegetable Juices
  16. 16Chapter XIV — Count Rumford’s Cookery and Cheap Dinners
  17. 17Chapter XV — Count Rumford’s Substitute for Tea and Coffee
  18. 18Chapter XVI — The Cookery of Wine
  19. 19Chapter XVII — The Vegetarian Question
  20. 20Chapter XVIII — Malted Food
  21. 21Chapter XIX — The Physiology of Nutrition

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