The Chemistry of Cookery
W. Mattieu (William Mattieu) Williams
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Table of contents
1. Front matter2. PREFACE.3. CHAPTER I. INTRODUCTORY.4. CHAPTER II. THE BOILING OF WATER.5. CHAPTER III. ALBUMEN.6. CHAPTER IV. GELATIN, FIBRIN, AND THE JUICES OF MEAT.7. CHAPTER V. ROASTING AND GRILLING.8. CHAPTER VI. COUNT RUMFORD’S ROASTER.9. CHAPTER VII. FRYING.10. CHAPTER VIII. STEWING.11. CHAPTER IX. CHEESE.12. CHAPTER X. FAT—MILK.13. CHAPTER XI. THE COOKERY OF VEGETABLES.14. CHAPTER XII. GLUTEN—BREAD.15. CHAPTER XIII. VEGETABLE CASEIN AND VEGETABLE JUICES.16. CHAPTER XIV. COUNT RUMFORD’S COOKERY AND CHEAP DINNERS.17. CHAPTER XV. COUNT RUMFORD’S SUBSTITUTE FOR TEA AND COFFEE.18. CHAPTER XVI. THE COOKERY OF WINE.19. CHAPTER XVII. THE VEGETARIAN QUESTION20. CHAPTER XVIII. MALTED FOOD.21. CHAPTER XIX. THE PHYSIOLOGY OF NUTRITION.22. INDEX.