《The Chemistry of Cookery》 - 免费有声读物

《The Chemistry of Cookery》 - 免费有声读物

作者:W. Mattieu Williams,

语言:English

1 / 22Preface

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22 章节
  • 1. Preface
  • 2. Introductory
  • 3. The Boiling of Water
  • 4. Albumen
  • 5. Gelatin, Fibrin, and the Juices of Meat
  • 6. Roasting and Grilling
  • 7. Count Rumford's Roaster
  • 8. Frying
  • 9. Stewing
  • 10. Cheese Part 1
  • 11. Cheese Part 2
  • 12. Fat--Milk
  • 13. The Cookery of Vegetables
  • 14. Gluten--Bread
  • 15. Vegetable Casein and Vegetable Juices
  • 16. Count Rumford's Cookery and Cheap Dinners.
  • 17. Count Rumford's Substitute for Tea and Coffee
  • 18. The Cookery of Wine Part 1
  • 19. The Cookery of Wine Part 2
  • 20. The Vegetarian Question
  • 21. The Physiology of Nutrition
  • 22. Malted Food

关于

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.

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