| Author | Williams, W. Mattieu (William Mattieu), 1820-1892 |
|---|---|
| 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. |
| 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 | 78 downloads in the last 30 days. |
| Price | $0.00 |
