The Chemistry of Cookery

About this film

LibriVox recording of The Chemistry of Cookery by W. Mattieu Williams. Read in English by LibriVox volunteers. 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. For further information, including links to online text, reader information, RSS feeds, CD cover or other formats (if available), please go to the LibriVox catalog page for this recording. For more free audio books or to become a volunteer reader, visit LibriVox.org . M4B Audiobook (284MB)

Directors & creators

W. Mattieu Williams

Subjects

librivox; audiobooks; chemistry; science; cooking; chef; food;

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