Table of Contents
Table of Contents
Preface
Chapter I. Introductory
Chapter II. The Boiling of Water
Chapter III. Albumen
Chapter IV. Gelatin, Fibrin, and the Juices of Meat
Chapter V. Roasting and Grilling
Chapter VI. Count Rumford’s Roaster
Chapter VII. Frying
Chapter VII. Stewing
Chapter IX. Cheese
Chapter X. Fat—Milk
Chapter XI. The Cookery of Vegetables
Chapter XII. Gluten—Bread
Chapter XIII. Vegetable Casein and Vegetable Juices
Chapter XIV. Count Rumford’s Cookery and Cheap Dinners
Chapter XV. Count Rumford’s Substitute for Tea and Coffee
Chapter XVI. The Cookery of Wine
Chapter XVII. The Vegetarian Question
Chapter XVIII. Malted Food
Chapter XIX. The physiology of Nutrition
Index
