The Chemistry of Cookery

By W. Mattieu Williams · Running time 10:21:12 · Science, Cooking

Audio streams directly from the Internet Archive. Recording by LibriVox volunteers (public domain). The text is in the public domain in the USA; please check the copyright laws of your country.

About this book

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.

Description from the LibriVox catalogue.

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