The Chemistry of Cookery

Format:

Book

Author/Creator:

Williams, W. Mattieu (William Mattieu), 1820-1892.

Language:

English

Physical Description:

1 online resource : multiple file formats

Place of Publication:

Salt Lake City, UT : Project Gutenberg,

Summary:

"The Chemistry of Cookery" by W. Mattieu Williams is a scientific publication written in the late 19th century. This work explores the intricate relationship between chemistry and culinary practices, aiming to provide readers with a scientific understanding of cooking processes and food preparation. It highlights the importance of knowledge in transforming the kitchen into a space of innovation rather than mere tradition-based cooking. The opening of the book establishes the author's intent to address the lack of scientific exploration in the field of cookery. Williams discusses the basic principles of various cooking methods, beginning with boiling water, and emphasizes how everyday culinary processes can be understood through chemistry. He explains the transformations that occur during cooking, as well as the practical implications these have for flavor and nutrition, inviting the reader to reconsider conventional techniques in cooking. The author promises that with a better grasp of the underlying science, cooks can enhance both efficiency and flavor in their culinary endeavors. (This is an automatically generated summary.)

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.

Credits:

Produced by Chris Curnow, Emmy and the Online Distributed Proofreading Team at http://www.pgdp.net (This file was produced from images generously made available by The Internet Archive)

Notes:

Reading ease score: 53.9 (10th to 12th grade). Somewhat difficult to read.

Release date is 2016-11-06