Audiobook

The Chemistry of Cookery

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.

Year of Publication: 1892Genres: Science , Cooking

Running Time: 10 hours 21 minutes 12 seconds

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