The Chemistry of Cookery
W. Mattieu Williams
Read by LibriVox Volunteers
This book, written in the late 1800s, is a book of chemistry that explains the whys and hows of cooking to trained chefs and laymen alike. The book deals with some compounds of common foodstuffs, like albumen or gluten, and illustrates what happens from a chemist's point of view during certain types of food preparation like roasting, frying, or stewing. A part of the chapters also details adulterations of food - thankfully since outlawed - and how to detect them in the finished product. (10 hr 21 min)
Chapters
Preface | 3:03 | Read by Niki Myers |
Introductory | 13:01 | Read by Niki Myers |
The Boiling of Water | 19:04 | Read by Niki Myers |
Albumen | 22:26 | Read by Niki Myers |
Gelatin, Fibrin, and the Juices of Meat | 27:00 | Read by Niki Myers |
Roasting and Grilling | 28:29 | Read by Niki Myers |
Count Rumford's Roaster | 31:01 | Read by Niki Myers |
Frying | 44:58 | Read by Niki Myers |
Stewing | 30:10 | Read by KevinS |
Cheese Part 1 | 30:44 | Read by Adrian Stephens |
Cheese Part 2 | 28:08 | Read by Adrian Stephens |
Fat--Milk | 34:24 | Read by realisticspeakers |
The Cookery of Vegetables | 46:24 | Read by Gillian Hendrie |
Gluten--Bread | 38:13 | Read by realisticspeakers |
Vegetable Casein and Vegetable Juices | 30:05 | Read by Charlie Newsome |
Count Rumford's Cookery and Cheap Dinners. | 27:55 | Read by Tatiana Chichilla |
Count Rumford's Substitute for Tea and Coffee | 47:19 | Read by ashleighjane |
The Cookery of Wine Part 1 | 31:10 | Read by Availle |
The Cookery of Wine Part 2 | 29:46 | Read by Availle |
The Vegetarian Question | 16:38 | Read by KevinS |
The Physiology of Nutrition | 18:17 | Read by elguti |
Malted Food | 22:57 | Read by dmcdo24 |