The Chemistry of Cookery
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This book is in public domain
This book was published with a Creative Commons license with a mention the author and source
The Chemistry Of Cookery
| Author: | W. Mattieu (William Mattieu) Williams |
| Category: | Cooking Recipes [Edit] |
| Language: | English |
| Publisher: | Project Gutenberg |
| Release Date: | 06 Nov 2016 |
| Pages: | 315 |
| File Size: | 3.26 MB |
| Extension: | |
| Creation Date: | 20 Jul 2022 |
| Rank: | 703,103 No 1 most popular |
| Short link: | Copy |
| More books like this book | |
W. Mattieu (william
The Author Book The Chemistry of Cookery and the author of 1 another books.
Williams, W. Mattieu (William Mattieu), 1820-1892
Book Description
Author: Williams, W. Mattieu (William Mattieu), 1820-1892
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.
Language: English
LoC Class: TX: Technology: Home economics
Subject: Cooking
Release Date: Nov 6, 2016
Copyright Status: Public domain in the USA.
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