The Chemistry of Cookery


Leído por LibriVox Volunteers

(4 stars; 1 reviews)

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)

Capítulos

Preface 3:03 Leído por Niki Myers
Introductory 13:01 Leído por Niki Myers
The Boiling of Water 19:04 Leído por Niki Myers
Albumen 22:26 Leído por Niki Myers
Gelatin, Fibrin, and the Juices of Meat 27:00 Leído por Niki Myers
Roasting and Grilling 28:29 Leído por Niki Myers
Count Rumford's Roaster 31:01 Leído por Niki Myers
Frying 44:58 Leído por Niki Myers
Stewing 30:10 Leído por KevinS
Cheese Part 1 30:44 Leído por Adrian Stephens
Cheese Part 2 28:08 Leído por Adrian Stephens
Fat--Milk 34:24 Leído por realisticspeakers
The Cookery of Vegetables 46:24 Leído por Gillian Hendrie
Gluten--Bread 38:13 Leído por realisticspeakers
Vegetable Casein and Vegetable Juices 30:05 Leído por Charlie Newsome
Count Rumford's Cookery and Cheap Dinners. 27:55 Leído por Tatiana Chichilla
Count Rumford's Substitute for Tea and Coffee 47:19 Leído por ashleighjane
The Cookery of Wine Part 1 31:10 Leído por Availle
The Cookery of Wine Part 2 29:46 Leído por Availle
The Vegetarian Question 16:38 Leído por KevinS
The Physiology of Nutrition 18:17 Leído por elguti
Malted Food 22:57 Leído por dmcdo24