The Chemistry of Cookery

The Project Gutenberg eBook of The Chemistry of Cookery This eBook is for the use of anyone anywhere in the United States and most other parts of the world at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.org. If you are not located in the United States, you will have to check the laws of the country where you are located before using this eBook. Title: The Chemistry of Cookery Author: W. Mattieu Williams Release date: November 6, 2016 [eBook #53458] Most recently updated: October 23, 2024 Language: English Other information and formats: www.gutenberg.org/ebooks/53458 Credits: Produced by Chris Curnow, Emmy and the Online Distributed Proofreading Team at http://www.pgdp.net (This file was produced from images generously made available by The Internet Archive) *** START OF THE PROJECT GUTENBERG EBOOK THE CHEMISTRY OF COOKERY *** THE CHEMISTRY OF COOKERY _OPINIONS OF THE PRESS_ ON THE CHEMISTRY OF COOKERY. ‘The reader who wants to satisfy himself as to the value of this book, and the novelty which its teaching possesses, need not go beyond the first chapter, on “The Boiling of Water.” But if he reads this he certainly will go further, and will probably begin to think how he can induce his cook to assimilate some of the valuable lessons which Mr. Williams gives. If he can succeed in that he will have done a very good day’s work for his health and house. . . . About the economical value of the book there can be no doubt.’—SPECTATOR. ‘Will be welcomed by all who wish to see the subject of the preparation of food reduced to a science. . . . Perspicuously and pleasantly Mr. Williams explains the why and the wherefore of each successive step in any given piece of culinary work. Every mistress of a household who wishes to raise her cook above the level of a mere automaton will purchase two copies of Mr. Williams’s excellent book—the one for the kitchen, and