The Chemistry of Cookery
by W. Mattieu Williams
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Language: English
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About this eBook
- Author
- Williams, W. Mattieu (William Mattieu), 1820-1892
- Credits
- Produced by Chris Curnow, Emmy and the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive)
- Language
- English
- LoC Class
- TX: Technology: Home economics
- Subject
- Cooking
- Category
- Text
- Project Gutenberg
- eBook-No. 53458
- Release Date
- November 6, 2016
- Copyright
- Public domain in the USA.
Contents
- 1.THE CHEMISTRY of COOKERY
- 2.Untitled
- 3.Untitled
- 4.Untitled
- 5.Untitled
- 6.Untitled
- 7.PREFACE.
- 8.CONTENTS.
- 9.CHAPTER I. INTRODUCTORY.
- 10.CHAPTER II. THE BOILING OF WATER.
- 11.CHAPTER III. ALBUMEN.
- 12.CHAPTER IV. GELATIN, FIBRIN, AND THE JUICES OF MEAT.
- 13.CHAPTER V. ROASTING AND GRILLING.
- 14.CHAPTER VI. COUNT RUMFORD’S ROASTER.
- 15.CHAPTER VII. FRYING.
- 16.CHAPTER VIII. STEWING.
- 17.CHAPTER IX. CHEESE.
- 18.CHAPTER X. FAT—MILK.
- 19.CHAPTER XI. THE COOKERY OF VEGETABLES.
- 20.CHAPTER XII. GLUTEN—BREAD.
- 21.CHAPTER XIII. VEGETABLE CASEIN AND VEGETABLE JUICES.
- 22.CHAPTER XIV. COUNT RUMFORD’S COOKERY AND CHEAP DINNERS.
- 23.CHAPTER XV. COUNT RUMFORD’S SUBSTITUTE FOR TEA AND COFFEE.
- 24.CHAPTER XVI. THE COOKERY OF WINE.
- 25.CHAPTER XVII. THE VEGETARIAN QUESTION
- 26.CHAPTER XVIII. MALTED FOOD.
- 27.CHAPTER XIX. THE PHYSIOLOGY OF NUTRITION.
- 28.INDEX. — FOOTNOTES:
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