كتب the chemistry of cookery
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The Chemistry of Cookery (كتاب)
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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