The Chemistry of Cookery by W. Mattieu Williams
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About this eBook
Author | Williams, W. Mattieu (William Mattieu), 1820-1892 |
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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. |
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) |
Language | English |
LoC Class | TX: Technology: Home economics |
Subject | Cooking |
Category | Text |
EBook-No. | 53458 |
Release Date | Nov 6, 2016 |
Copyright Status | Public domain in the USA. |
Downloads | 94 downloads in the last 30 days. |
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