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The Chemistry of Cookery

Name: The Chemistry of Cookery
Author: W. Mattieu Williams

W. Mattieu Williams

Read by Niki Myers, KevinS, Adrian Stephens, realisticspeakers, Gillian Hendrie, Charlie Newsome, Tatiana Chichilla, ashleighjane, Availle, elguti and dmcdo24 · LibriVox · public domain · Archive.org recording · License

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Chapters

Open a chapter to play its MP3 recording.

00 - Preface (3:03)
01 - Introductory (13:01)
02 - The Boiling of Water (19:04)
03 - Albumen (22:25)
04 - Gelatin, Fibrin, and the Juices of Meat (27:00)
05 - Roasting and Grilling (28:29)
06 - Count Rumford's Roaster (31:00)
07 - Frying (44:57)
08 - Stewing (30:09)
09 - Cheese Part 1 (30:44)
10 - Cheese Part 2 (28:07)
11 - Fat--Milk (34:23)
12 - The Cookery of Vegetables (46:24)
13 - Gluten--Bread (38:13)
14 - Vegetable Casein and Vegetable Juices (30:05)
15 - Count Rumford's Cookery and Cheap Dinners. (27:55)
16 - Count Rumford's Substitute for Tea and Coffee (47:19)
17 - The Cookery of Wine Part 1 (31:09)
18 - The Cookery of Wine Part 2 (29:46)
19 - The Vegetarian Question (16:38)
20 - The Physiology of Nutrition (18:17)
21 - Malted Food (22:57)

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