The Chemistry of Cookery cover

#1 - Preface

The Chemistry of Cookery

Download Gelatin, Fibrin, and the Juices of Meat audio
Download Roasting and Grilling audio
Download Count Rumford's Roaster audio
Download The Cookery of Vegetables audio
Download Vegetable Casein and Vegetable Juices audio
Download Count Rumford's Cookery and Cheap Dinners. audio
Download Count Rumford's Substitute for Tea and Coffee audio
Download The Cookery of Wine Part 1 audio
Download The Cookery of Wine Part 2 audio
Download The Vegetarian Question audio
Download The Physiology of Nutrition audio

(*) Your listen progress will be continuously saved. Just bookmark and come back to this page and continue where you left off.

Genre (s)

Author (s)


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.

You are listening The Chemistry of Cookery audio by W. Mattieu Williams.
Dont forget to share if you like it.
If there is a problem or copyright issue. Let us know by sending the link of this page to email:

Related audiobooks

Support us to maintain website by share it to your friends