The Chemistry of Cookery

W. Mattieu Williams (Editor)

Series: Chemistry Research and Applications
BISAC: TEC012000



Volume 10

Issue 1

Volume 2

Volume 3

Special issue: Resilience in breaking the cycle of children’s environmental health disparities
Edited by I Leslie Rubin, Robert J Geller, Abby Mutic, Benjamin A Gitterman, Nathan Mutic, Wayne Garfinkel, Claire D Coles, Kurt Martinuzzi, and Joav Merrick


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The kitchen is a chemical laboratory in which a number of chemical processes are conducted by which our food is converted from its crude state to a condition more suitable for digestion and nutrition, and made more agreeable to the palate. The Chemistry of Cookery shows that modern chemistry can throw into the kitchen a great deal of light that can help the cook in doing his or her work more efficiently. (Imprint: SNOVA)

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

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