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The Chemistry of Cookery

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By: (1820-1892)

The Chemistry of Cookery by W. Mattieu Williams is a fascinating exploration of the science behind cooking. The author takes a detailed look at the chemical reactions that occur when we prepare food, from boiling and baking to frying and grilling. Williams explains complex concepts in a clear and accessible way, making it easy for readers to understand the role that chemistry plays in creating delicious and nutritious meals.

One of the highlights of this book is the emphasis on using scientific principles to improve cooking techniques. Williams provides practical tips for achieving the perfect texture, flavor, and color in your dishes, based on an understanding of how ingredients interact with each other during the cooking process. Whether you're a novice in the kitchen or a seasoned chef, you're sure to learn something new from this book.

In addition to the scientific insights, The Chemistry of Cookery also includes a wide range of recipes that showcase the principles discussed in the text. From basic sauces and soups to more advanced dishes, Williams provides plenty of inspiration for experimenting with your own culinary creations. Overall, this book is a must-read for anyone interested in the intersection of science and food, and it will undoubtedly enhance your appreciation for the art of cooking.

Book Description:
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.

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