The Chemistry of Cookery (Registro nro. 94292)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02657cam a22003133u 4500 |
| 001 - CONTROL NUMBER | |
| control field | 53458 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | UtSlPG |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20260610134231.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS | |
| fixed length control field | m |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr n |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 260607r2016||||utu|||||o|||||||||||||| d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | UtSlPG |
| 041 #7 - LANGUAGE CODE | |
| Language code of text/sound track or separate title | en |
| Source of code | iso639-1 |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Williams, W. Mattieu |
| Fuller form of name | (William Mattieu), |
| Dates associated with a name | 1820-1892 |
| 245 14 - TITLE STATEMENT | |
| Title | The Chemistry of Cookery |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Place of production, publication, distribution, manufacture | Salt Lake City, UT : |
| Name of producer, publisher, distributor, manufacturer | Project Gutenberg, |
| Date of production, publication, distribution, manufacture, or copyright notice | 2016 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource : |
| Other physical details | multiple file formats |
| 336 ## - CONTENT TYPE | |
| Content type term | text |
| Content type code | txt |
| Source | rdacontent |
| 337 ## - MEDIA TYPE | |
| Media type term | computer |
| Media type code | c |
| Source | rdamedia |
| 338 ## - CARRIER TYPE | |
| Carrier type term | online resource |
| Carrier type code | cr |
| Source | rdacarrier |
| 500 ## - GENERAL NOTE | |
| General note | Release date is 2016-11-06 |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 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. |
| 508 ## - CREATION/PRODUCTION CREDITS NOTE | |
| Creation/production credits note | Produced by Chris Curnow, Emmy and the Online Distributed<br/>Proofreading Team at http://www.pgdp.net (This file was<br/>produced from images generously made available by The<br/>Internet Archive) |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | "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.) |
| 534 ## - ORIGINAL VERSION NOTE | |
| Note about original | Original publication data not identified |
| 653 ## - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | Cooking |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://www.gutenberg.org/ebooks/53458">https://www.gutenberg.org/ebooks/53458</a> |
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