02657cam a22003133u 4500 53458 UtSlPG 20260610134231.0 m cr n 260607r2016||||utu|||||o|||||||||||||| d UtSlPG en iso639-1 TX Williams, W. Mattieu (William Mattieu), 1820-1892 The Chemistry of Cookery Salt Lake City, UT : Project Gutenberg, 2016 1 online resource : multiple file formats text txt rdacontent computer c rdamedia online resource cr rdacarrier Release date is 2016-11-06 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. 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) "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.) Original publication data not identified Cooking https://www.gutenberg.org/ebooks/53458 94292 94292