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.

This is a collection of articles written by W. Mattieu Williams on different subjects, that in his opinion "are likely to be interesting to all readers who are sufficiently intelligent to prefer sober fact to sensational fiction, but who, at the same time, do not profess to be scientific specialists." This book offers and intriguing glimpse into the scientific ideas of late 19th century. Though nowadays these essays should not be seen as wholly scientifically accurate, they are still entertaining and in many basic aspects remain truthful. - Summary by Kikisaulite