The Chemistry of Cookery


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(4 stars; 1 reviews)

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. (10 hr 21 min)

Chapters

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