Length10h 49m
About this audiobook
In "The Chemistry of Cookery," W. Mattieu Williams embarks on a pioneering exploration of the scientific principles underlying culinary practices. Through a meticulously structured narrative, Williams delves into the chemical reactions that occur during cooking, presenting complex information in an accessible style suitable for both laypersons and those with scientific inclinations. This work is set against the backdrop of the Victorian era's burgeoning interest in science and technology, shedding light on how chemical processes transform raw ingredients into delightful dishes, ultimately aiming to elevate culinary art to a more systematic discipline. W. Mattieu Williams was an esteemed chemist and a passionate advocate for popularizing science, evidenced by his contributions to various scientific societies and publications. His background in chemistry, coupled with a deep appreciation for the domestic arts, motivated him to write this groundbreaking work. Williams recognized the prevalent myths and misconceptions surrounding cooking and sought to replace them with empirical understanding, thus bridging the gap between science and the everyday kitchen experience. For anyone intrigued by the intersection of science and gastronomy, "The Chemistry of Cookery" is an indispensable resource. It not only empowers readers with knowledge to refine their cooking techniques but also challenges them to view cooking through a scientific lens, ensuring that every meal prepared is not just an act of sustenance, but an exploration of chemistry in daily life.
Audiobook details
GenreOther
Length10 hrs 49 mins
Narrated byListen with 1,000+ voices
FormateBook with Audio
Publish dateSep 16, 2022
LanguageEnglish
Table of contents
1PREFACE.
2CHAPTER I. INTRODUCTORY.
3CHAPTER II. THE BOILING OF WATER.
4CHAPTER III. ALBUMEN.
5CHAPTER IV. GELATIN, FIBRIN, AND THE JUICES OF MEAT.
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6CHAPTER V. ROASTING AND GRILLING.
7CHAPTER VI. COUNT RUMFORD’S ROASTER.
8CHAPTER VII. FRYING.
9CHAPTER VIII. STEWING.
10CHAPTER IX. CHEESE.
11CHAPTER X. FAT—MILK.
12CHAPTER XI. THE COOKERY OF VEGETABLES.
13CHAPTER XII. GLUTEN—BREAD.
14CHAPTER XIII. VEGETABLE CASEIN AND VEGETABLE JUICES.
15CHAPTER XIV. COUNT RUMFORD’S COOKERY AND CHEAP DINNERS.
16CHAPTER XV. COUNT RUMFORD’S SUBSTITUTE FOR TEA AND COFFEE.
17CHAPTER XVI. THE COOKERY OF WINE.
18CHAPTER XVII. THE VEGETARIAN QUESTION
19CHAPTER XVIII. MALTED FOOD.
20CHAPTER XIX. THE PHYSIOLOGY OF NUTRITION.
21FOOTNOTES:
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